Paris is a very exciting city. I learned about Paris the same way that Americans do: from the movies.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table. . . Unless they can identify what they're tasting, they don't get to cook it.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
Any man may easily do harm, but not every man can do good to another.
If thou covetest riches, ask not but for contentment, which is an immense treasure.
A lot of what I do in my work is taking a thing and either washing it off, scraping it, covering it, scraping it and then washing it, turning it upside down. Making it somehow blind.
The notion of representing a sound by a graphic symbol is itself so stupefying a leap of the imagination that what is remarkable is not so much that it happened relatively late in human history, but that it happened at all.