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.

It's vulgar, coming from where I do, to talk about money.

When you cook under pressure you trade perfection.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

I didn't get depressed, I don't get depressed.

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.