Whatever everyone else has asked you to do or never let you do, and let's do that.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

I think there's a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls - ting and bollocking. Creative people, people for whom the 9-to-5 world is not attractive or impossible. It seems that way. There are a lot of stories in the business, and a lot of characters - and it seems to attract its share of artists and writers and people who hope to do something creative in their lives.

People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.

I love bacon, but I don't think we need it on everything.

I wouldn't want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he's also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar.

Street food, I believe, is the salvation of the human race.