If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

It's vulgar, coming from where I do, to talk about money.

There is a level of snobbery and fickleness in L.A.

I think pressure's healthy, and very few can handle it.

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.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

Cooking today is a young man's game, I don't give a bollocks what anyone says.