I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

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.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

How many restaurants do we know across the world that customers visit once and once only?

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.