Robert Irvine

“I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.”

“Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.”

“When I'm on the road, I'll break my exercise into a cardio session and a weights session.”

“I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.”

“The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.”

“I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.”

“When you first get into television it is a big deal, then you realize you are no better than anyone else, we just have a platform to use, to help other people. I use that platform for the work I do in the military, the work I do with cancer because I was fortunate enough to get that platform.”

“I love working out. It's my release. I've done it since I've been in the military.”

“I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.”

“I was wrong to exaggerate in statements related to my experiences in the White House and the Royal Family. I am truly sorry for misleading people and misstating the facts.”