It's extraordinary these obsessions. You conquer one but then you move onto another.

I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us to rectify it. 2. If they are loud and abusive at the table. They have no regard or respect for the other diners, who may have worked very hard to save up their cash to afford your prices.

Once you grow up and discover yourself as a human being you look at things for what they are.

I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people.

A tree without roots is just a piece of wood.

I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar.