It Has Always Stood For F***ing Great

I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.

I Act On Impulse And I Go With My Instincts.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

I Won't Let People Write Anything They Want To About Me.

It's Quite Weird Knocking That Out Of Them And Telling Them To Forget Cooking For Chefs; Forget What Chefs Say About Your Food.