It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
I like to be unhinged; I like to be unpredictable. I like to make people worry that worse things can happen whenever I go out to a restaurant or act in a movie.
I love cooking. I'm in the restaurant business.
As an outsider to and observer of the restaurant business, one of the things I most admire about it is the risks people are willing to take.
My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.
I grew up in the restaurant business, and that's always something I wanted to do.
In the restaurant business, you learn quickly there's no margin in having enemies.
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.
I don't cook. I don't know anything about food. I've never reviewed a restaurant.
No restaurant, however brilliantly situated, can give you the constantly changing views that you can see from a railway. Revolving restaurants at the tops of tall buildings try to compete, but spinning around is no substitute for speeding along.
The best meal at my restaurant is the whole right side of the menu.
When I go to a restaurant and they say, 'We're fully booked,' I say, 'It's Roberto Cavalli,' and they say, 'I will check'. I love it!
I'm kind of fascinated by Paula Deen. I've been to her restaurant, The Lady and Sons, in Savannah. My friend was studying in the area, and we ate at her restaurant, and it was right at the cusp where Paula Deen became Paula Deen.
I once waited on Sean Connery. A long time ago. This was at the Caledonian Hotel in Edinburgh. They closed down the restaurant for him, and when he walked in with his morning paper, all the waitresses started squealing. He was a big guy, bigger than in the movies.
To avoid sounding like a cliche, I won't say I want to get proposed to in Paris, but Paris. I want it to happen somewhere public where people can be excited that I just got proposed to, and everyone applauds, like in a restaurant - that, or somewhere totally secluded... in Paris.
Sure, I like my short hair. It also quadrupled my rate. I did get sick of seeing it on everybody, though - every stewardess, every salesclerk, and in every restaurant.
I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out.