Once you grow up and discover yourself as a human being you look at things for what they are..

There are many times in my life, when I could've thrown in the towel. Many times in my life when I was on the floor. And when you're on the floor, ne….

Mother Nature is the true artist and our job as cooks is to allow her to shine..

If the lift is broken, I'll just sit and wait for them to sort it out. I don't believe in friendly conversation or chit-chat..

Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and….

I find supermarkets fascinating places. It's extraordinary, you can buy anything there..

I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people..

I just want my children to be happy. And to be good people. Proper people. That's all..

We're in a world that is run by accountants and I think that it's sad in many ways..

A lot of my reputation is a product of exaggeration and ignorance..

I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose..

I spent my days on the riverbanks, in the woods, in the fields, shooting, hunting and stalking. I unravelled everything within my life. Self discover….

A tree without roots is just a piece of wood..

Gastronomy is the greatest form of therapy that anyone can be exposed to..

I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into ….

The most poisonous source in any kitchen is a chef's ego..

I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar..

I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us ….

Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes ….

How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef ….

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? ….