I don't objectify myself. I hate looking at pictures of myself, they're usually awful.
Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!
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.
Contemporary art for me is a real driver; it propels us into the future. And at the same time, it's what connects us to the past, from a perspective of artistic evolution in which the succession of eras and styles gives meaning to creation.
I mean, the men in Hollywood event is every day - it's called Hollywood.
I like the 'Cirque du Freak' books - 'Tunnel of Blood' by Darren Shan. They're set in England. It's about vampires.
It takes only one man to make an artist, but forty to make an Academician.