Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.
The secret is to make sure the business is running to perfection, with or without me.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
