Long Island for me, it's producing more chefs coming out of there than Paris.

I hid myself in food.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.

We outsmarted ourselves and raised the bar even higher, I think.

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

Push your limit to the absolute extreme.