Nobu Matsuhisa Quotes

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

I own a couple of restaurants in places like Dubai and Sharjah.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

I would work as a cook, get a little money, then open another restaurant.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

It feels good being a restaurant owner because it's part of my dreams of being the biggest mogul.

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

I'm not a TV guy. I'm a restaurant chef and a businessman.

I got my degree in culinary arts in 1978.

I don't get to cook in my own restaurant.

I love cooking. I'm in the restaurant business.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

I cook chicken for a living.

I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.

I ended up wanting to be a cook and hold my own in a restaurant.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

I wanted to work in corporate restaurants.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

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.