Guy Fieri Quotes

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.

There's no doubt about it: people want local, real food.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to the food, prepared freshly and served to the customer in a way that's customizable.

School lunch should be made fresh on the premises every day. Our children deserve that respect.

I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and just beautiful and simple. I really love that place.

The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.

I found a place under a bridge in Goa where you could have fresh crab and beer. It was nothing complicated, but delicious.

The way that I grew up, we ate very whole, real, natural foods.

College students want good eats. They want it to not be super-expensive, but you've got to be eclectic, you've got to have style, and you've got to make real food.

I like food to be really simple but have a lot of technique all the same.

Good food is good food. It doesn't have to come with pretense.

When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true.

I shop at the farmers' market twice a week.

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

I grew up spending summer Saturdays at the local farmers' market, where my mom was a vendor. It fueled my passion for regional foods.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

I like Monoloco in Petersfield, Hampshire, and Little Dorrit in London's Borough Market. Everything's delicious, healthy, and inexpensive.

My biggest cooking influence, my No. 1, is my grandma. Then it's the farmers. When I go to the farm stand and see what's available, that's where I get most of my inspiration.

Nothing grounds you like a real authentic Mexican taco.

I like simple home-cooked food.

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

The composition of my desserts is taken care of by the farmers' market.