Anthony Bourdain
Anthony Bourdain
Anthony Michael Bourdainis an American chef, author, and television personality. He is a 1978 graduate of The Culinary Institute of America and a veteran of numerous professional kitchens, including many years as executive chef at Brasserie Les Halles. Although Bourdain is no longer employed as a chef, he maintains a relationship with Les Halles in New York. He became widely known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly. His first food and world-travel television show was...
NationalityAmerican
ProfessionChef
Date of Birth25 June 1956
CityNew York City, NY
CountryUnited States of America
I do my very best to avoid shark fin.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
I need the anesthetic qualities of the local fire water.
Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
This is the dream of all the world. The dream is to live in Granada. You know, work in the morning, have a one-hour nap in the afternoon, and at night go out and have that life. Go out and see your friends and eat tapas and drink red wine and be in a beautiful place.
I love New York. I'm a guy for whom a New York accent is a comforting thing.
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
It's been about a week without alcohol of any kind. I'm enjoying my new, clean-living lifestyle.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American [food].