A Quote by Anoop Menon

I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit. — © Anoop Menon
I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.
I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
People think we're only into big buildings, but iconic houses have always been the real interest. We own 11 of the world's top hotels and all the support services needed to keep them running. Trump properties have to be the best - clubs, hotels, houses.
I was fascinated by my parents as I would visit them on the sets. Since we were a nuclear family I always accompanied my parents to their shoots and I liked the atmosphere there.
I visit the island [Puerto Rico] as often as I humanly can. And I visit with community as frequently as possible, given the demands on me. I meet with kids. I meet with adults. I try to spend time and to listen to people talk about their lives.
I've always been fascinated by the military, the discipline they have and the sacrifices they make to defend the country. It's something I've always been interested in.
As a storyteller, I've always been fascinated with the idea of recreating this notion of choices in fiction. My dream was to put the audience in the shoes of the main protagonists, let them make their own decisions, and by doing so, let them tell their own stories.
I've always been fascinated by the idea that there's no such thing as evil; it's all in your point of view. To one group a suicide bomber is the antichrist and to one he's a hero.
I have always been fascinated by paranoid people imagining conspiracies. I am fascinated by this in a critical way.
I have always made it a point to know our employees, to visit every facility of our company, and to try to meet and know every single employee.
I've always been fascinated by people, their psychology, what drives them and trying to understand them.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
I've always been fascinated by totalitarian regimes. I'm not an admirer of them.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
We're fascinated by the words--but where we meet is in the silence behind them.
I'm a point guard, I've always been a point guard, I've played point guard all my life. Personally, I feel the best point guards make other players look better and create their own shot. I fit in that category.
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