I'm Gordon Ramsay, For Goodness Sake: People

I'm Not Trying To Take New York By Storm. I Just Want To Sneak In There, Keep My Head Down, Batten Down The Hatches And Cook.

I Think When We Opened In 2001, It Was Holy Ground. There Was Nothing Here. Back Then, Being On The Dubai Creek Was An Amazing Position, And I Would Come One Or Two Times A Year, Max. Now It's So Different. The Travel Dilemma Has Disappeared And It Is So Easy To Get To Dubai. What Is It, Seven Hours From London? It's Pretty Easy.

Running Started As A Way Of Relaxing. It's The Only Time I Have To Myself. No Phones Or E-mails Or Faxes.

One Thing I Can't Afford To Get Sucked Up In Is The Trend Formation Of Restaurants Here. I've Invested Heavily. We Have A Ten-year Lease. More Importantly, The Style, The Feel And The Décor Of The Dining Room Is Vibrant.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.