Marco Pierre White Quotes

People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.

A great dinner must include not only yummy food, but good conversation.

Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

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 see City Perch as a destination restaurant.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

Cheesecake Factory is great. It should have Michelin stars.

A tablecloth restaurant is still one of the great rewards of civilization.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

My biggest pet peeve is when you go to a fine restaurant, and it's like a mausoleum inside. Good food should be joyful. There should be laughter and chatter, not people sitting there like they're in a funeral-parlor waiting room.

I think the price of the food can totally alter the perception of it. If I know something is expensive and the ambience is fancy, the food just invariably tastes a little better - and I feel like I'm getting away with something. But I'm also bored by most 'fancy' food.

No matter how beautiful a spot I find myself in, if the food ain't up to much, I won't enjoy myself.

I had one of the best nights of my life in a restaurant called Barclay Prime. It was a steak house that mixed modern with tradition.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.

I don't go to fancy Michelin-starred restaurants often.

A lot of Americans say the food in England sucks. I don't think the food in England sucks - the food is great - but I've got to say, the Americans have got the dining out experience nailed down.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

For years I have really wanted to create my own special dining experience that people never forget.