If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
I suppose your security is your success and your key to success is your fine palate.
I swim like a fish and I have an amazing kick.
I grew up in a funny way.
I'd like to think I'm a great teacher.
I hid myself in food.
I want my kids to see me as Dad, for God's sake, not a television personality.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need t...
My father was a swim teacher. We used to swim before school, swim after school.
I've had a lot of success I've had failures, so I learn from the failure.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm...
My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like...
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go...
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off...
