Marco Pierre White: Three Michelin Stars Are Boring

Editor Editor Photo: Visitchef.com

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively - you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It’s up to you whether you make use of that opportunity," says Marco Pierre White, one of the world’s most famous and successful chefs.

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...
"We always focus on what we already have in our portfolio, but of course we also look around to see what we could create as our next product. There is still room in the world for new gin brands, but...
“Some people say that alcohol will completely disappear in the next fifty years, but I don’t think so. Alcohol is fun and not entirely a bad thing,” says Pavel Sochor, Bar Director at Prague’s Alma...
“Our bar is exclusive — but that doesn’t mean luxurious. It means: less, but done well. We wanted to create a community, and most of our guests are close friends. We’ve been asked to open in...
“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...
"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was...
“Thirty-five years ago, I asked myself whether I drank spirits just to get drunk, or to share memorable moments and meaningful conversations with friends. Today, I feel this new era has arrived—one...