There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

Long Island for me, it's producing more chefs coming out of there than Paris.

Being a chef is the best job in the world.

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.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.