“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 a donkey and provide amazing support for the family.”
“I swim like a fish and I have an amazing kick.”
“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'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.”
“I want my kids to see me as Dad, for God's sake, not a television personality.”
“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 and see it for yourself.”
“I've had a lot of success I've had failures, so I learn from the failure.”
“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 the stove, take off the jacket and become a family man.”
“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.”
“I hid myself in food.”
“I grew up in a funny way.”
“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.”
“If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.”
“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.”
“I suppose your security is your success and your key to success is your fine palate.”
“I'd like to think I'm a great teacher.”
“My father was a swim teacher. We used to swim before school, swim after school.”
“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 to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.”
“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 in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.”