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You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Call
Going
Chef
Freak
Certainly
Boys
Since

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I need the anesthetic qualities of the local fire water.
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I'm never a reliable narrator, unbiased or objective.
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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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I'm not trying to explain other cultures, or to give a fair and balanced account of a country, or the top ten things you need to know. I'm not trying to spread world peace and understanding. I'm not an advocate or an activist or an educator or a journalist. I'm out there trying to tell stories the best I can.
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It's that show Friends. Ruined coffee forever.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
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Good food is very often, even most often, simple food.
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I make friends faster and easier than journalists.
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My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
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Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.
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Context and memory play powerful roles in all the truly great meals in one's life.
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I think we should be honest about who is working in our kitchens.
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It's been about a week without alcohol of any kind. I'm enjoying my new, clean-living lifestyle.
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There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
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I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
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I travel 250 days a year. There are chef friends who I only see every couple of years. By conventional standards I'm a bad friend. I'm not there to remember your birthday or to offer you words of support through Twitter. I'm not up on what you're doing in New York because I'm not in New York. I'm not what people call in parenting circles present
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I'm not looking to freak people out - eating rodents or bugs. I don't do that anymore.
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'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically I had no expectation that it would move as far west as Philadelphia.
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You dropped a 500-seat deuce on Times Square.
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