We have never done anything in a cynical fake way

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

Having worked my a - off over here for the last 10 years really hard, really f - ing hard, to see that unfolding every Tuesday and then watching the interviews, and the Megyn Kelly ... It's just extraordinary. It's quite a horrible situation because something needs to happen to stop this thing [Donald Trump] from becoming one of the most embarrassing scenarios ever in the history of politics.

Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.

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