I'd Like To Think I'm A Great

The Level Of Jealousy And Insecurity In This Industry [restaurant] Is Far Greater Than Ever Before.

Best To Start At The Bottom & Gradually Climb Up. It's Much More Fun, Too.

Cooking Is About Passion, So It May Look Slightly Temperamental In A Way That It's Too Assertive To The Naked Eye.

I Don't Run Restaurants That Are Out Of Control. We Are About Establishing Phenomenal Footholdings With Talent.

I Grew Up In A Funny Way.