Marco Pierre White Quotes

Most Famous Marco Pierre White Quotes of All Time!

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Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

I don't like London. I'm not happy here. I don't even own a flat here.

You'll never see me at award ceremonies.

My favourite dinner is a cup of tea and a ham sandwich with English mustard.

The day I stopped fearing my father was the day I could enjoy him.

One day, a chef moaned that he was too hot, so I took a carving knife in one hand, held his jacket with the other, and slashed it. Then I slashed his trousers. Both garments were still on his body at the time.

A lot of people say I look like a rock star or a designer punk. But I swear it's the job that has carved my face. It's the hours, the stress, and the pressure. It's not me trying to look like this.

I can't work in a domestic kitchen; it's just too confined. There's no freedom, and there's no buzz.

Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.

Self-control is true power.

I think self-discovery is the greatest achievement in life, because once you discover yourself and accept what you are, then you can fulfil your true potential and be happy.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy.

Oh, I love ladies in hats! One rule of restaurants: never take a hat from a lady; wait for her to offer you the hat because she might not want to take it off - she might not have had time to do her hair properly.

I never had a drink at all till I was 38. I'm just not a drinker. I go days without drinking.

I wouldn't want to be in one room, 20 hours a day, 52 weeks a year, with four white walls and a stove. I think it stunts your growth as a human being.

I think, in life, the more you force things, they break. You just let things happen.

I leave my emotions at home.

My pet hate, with customers, is those that think it's all about wallets.

Generally, I respect critics; they have their job to do.

My twenties were the worst period of my life.

I was racially discriminated against for years as a child in Leeds because I was an Italian.

I am a believer that if you bring children into this world, then you have a responsibility to do your best and support and guide them until the day you die.

I was brought up to respect my father and not to love him.

When you work for someone, you never realise how much you are learning. It is only when you leave and you reflect back on life.

My mother's death was the defining moment of my life.

Dad was diagnosed with lung cancer when I was a lad. From then on, he lived in fear that death was just around the corner, and he set about programming me to work hard and bring in some cash.

I discovered that the world of the finest restaurants was something akin to the world of the Mafia.

Perhaps I created the monster Ramsay, who ended up as a TV personality screaming at celebrities on 'Hell's Kitchen,' doing to them what I had done to him.

Oliver Reed was a great man who did things his own way. He used to come into Harveys, my restaurant in Wandsworth, and sit on the floor to have a drink before going to the table.

I don't need Michelin, and they don't need me.

For me, food is about generosity, and this should reflect on the plate as well.

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.

The only time I am seen in public is when I go to work. When I go home to England, I never leave my home.

The reason I do television is because we all have to work and earn a living, as I have four children. It's also a platform for me to share my knowledge and inspire the young.

I think Singapore is one of the great cities of the world.

I love gardens!

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

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