I discovered that the world of the finest restaurants was something akin to the world of the Mafia. — Marco Pierre White Copy Share Image
We're in a world that is run by accountants and I think that it's sad in many ways. — Marco Pierre White Copy Share Image
I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young… — Marco Pierre White Copy Share Image
As far as I am concerned, ambition is the most dangerous occupation in the world. I have never been ambitious, or if… — Marco Pierre White Copy Share Image
If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds… — Marco Pierre White Copy Share Image
My tortured life - with its extremes and conflicts - might have been difficult for me to deal with, but the press… — Marco Pierre White Copy Share Image
I am a believer that if you bring children into this world, then you have a responsibility to do your best and… — Marco Pierre White Copy Share Image
I came from a hard, working-class world which, since my mother's death, had been dominated by men. I hadn't been encouraged to… — Marco Pierre White Copy Share Image
I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and… — Marco Pierre White Copy Share Image
I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as… — Marco Pierre White Copy Share Image
When you walk down the street of Kabul your values for life changes, they do change. — Marco Pierre White Copy Share
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is… — Marco Pierre White Copy Share
Can you imagine, I lost my mother at age six? My childhood ended then. — Marco Pierre White Copy Share
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement. — Marco Pierre White Copy Share
Rudeness is not having fun, and if it is, it's at the expense of another person. — Marco Pierre White Copy Share
I like things that are educational and educational. I like things that are inspirational. — Marco Pierre White Copy Share
Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask… — Marco Pierre White Copy Share
I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy. — Marco Pierre White Copy Share
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast,… — Marco Pierre White Copy Share
I spent my days on the riverbanks, in the woods, in the fields, shooting, hunting and stalking. I unravelled everything within my life. Self… — Marco Pierre White Copy Share
I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to… — Marco Pierre White Copy Share
Strategy will compensate the talent. The talent will never compensate the strategy. — Marco Pierre White Copy Share
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for… — Marco Pierre White Copy Share
I just want my children to be happy. And to be good people. Proper people. That's all. — Marco Pierre White Copy Share
