John Kelly
👤 SpeakerAppearances Over Time
Podcast Appearances
And if you have that ethos for everything, then you're fine.
You know, so, and that's what the touch in Igbo is like.
And I'll never forget, Guillaume said to me before he left, he said, don't make the mistake some of them said.
Everything they touch after they leave here, everything turns into Michelin stars.
You have to work at it.
And that piece of advice never left me.
And he's a man of few words, as we all know.
And yeah, he's a great friend and we go shooting.
And then I was convincing him, trying to convince him for two or three years, come on, come on down and cook in Lady Helen.
He's never cooked outside his kitchen in about 40 years.
He just does about his work and that's why I respect him.
And I was invited back last year as the first chef in 40 years to be invited back to Gibbo.