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 cannot teach anybody how to cook. All I can do is show them, share methods with them.

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

If you are not extreme, then people will take shortcuts because they don't fear you.

Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside.

A lot of my reputation is a product of exaggeration and ignorance.

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.