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

The secret is to make sure the business is running to perfection, with or without me.

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

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.