A lot of country pubs will receive Michelin stars.
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
Cheesecake Factory is great. It should have Michelin stars.
I don't know how many Michelin stars Barcelona has, but you don't have to spend big money to eat great.
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.
Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.
I don't go to fancy Michelin-starred restaurants often.
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.
I couldn't go any higher with three Michelin stars. I mastered my craft. I'm still learning and picking up ideas.
If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
