Culinary Business Quotes

It's relatively easy to set up a tech company, join an accelerator, and progress down a pathway towards success. It's more complex to do that with food.

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

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.

A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.