They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.

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.

I shoot from the hip.

How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they're in a worse state than they were in before they joined the f - ing show. Then they blame the producer.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.