It has always stood for f***ing great food.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.

I cook for a living; I'm not a scheduler.

I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.

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

I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.