You don't come into cooking to get rich.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.