I never cooked at home - my father was the chef.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

I know every movement of my kitchen.