Michael Portillo Quotes

I have eaten very well in Los Angeles. Marvelously!

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

I eat whatever I want. I like bread and cheese and wine, and that makes my life fun and enjoyable.

I live to eat - when someone else cooks for me.

Show me another pleasure like dinner which comes every day and lasts an hour.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

Eating is a necessity but a pleasure as well.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

Myself, Eric Wareheim, and Jason Woliner decided to start a Food Club where the three of us go to restaurants with a couple of other people. The three of us are the captains of the Food Club, so we have to wear the captains' hats.

There are those people that eat to live and those that live to eat. I am of the latter, as many of you already know. To me, eating is an adventure.

I like it when a man puts thought into the kind of restaurant we're going to. That doesn't mean it needs to be fancy - some of the best meals of my life have been having a taco on a street corner.

You can have intense food experience with less food. Europeans have intense food experiences but eat less food.

I've had the privilege of having a lot of amazing people cook for me.

I've always liked Mexican food.

I started Chipotle with the idea to create an experience that's fast - and not fast food.

I'm really interested in food now. I never used to be. I always used to just eat when I'm hungry, and now it's an experience.

One of life's finest things is enjoying your food.

Even if you're having a snack, enjoying it in a beautiful teacup or on a lovely plate makes it feel like more of an event.

What is it about trains that makes food taste so good? Some of my happiest memories are of prolonged lunches between St. Moritz and Zurich, Bordeaux and Paris, and even between Coimbra and Salamanca.

In Singapore, I'd spend the majority of my time at hawker centres because the food there is incredible.

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.

Dining should be a delightful and a beautiful experience.

If you're doing takeout, try to get the healthiest takeout you can. And just take it out of the plastic, right? Get your grandma's old china or get a fancy little bowl, and put the takeout in the bowl and light a candle.

I believe that a cook in a kitchen isn't producing an entree: he's producing a reaction. The product is the reaction; the entree is just the vehicle.