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Controversial chef John Tesar was reportedly removed from a hotel that houses one of his restaurants after an alleged altercation with striking workers. The Michelin-starred chef, who was championed by the late TV chef and author Anthony Bourdain, has been described as the “most controversial chef in Dallas” due to his notorious outbursts. In a video obtained byPageSix, the 64-year-old can be heard yelling at picketing staffers outside the Laguna Cliffs Marriott in southern California, where his restaurant, Knife Modern Steak, is located. According to the publication, Tesar approached picketers and allegedly broke a drum that one of the workers was holding with a metal kitchen spoon. “Take your union and shove it up your ass,” he can be heard yelling, before turning to walk away. As the workers call him out for his remarks, he turns back and tells them to “suck my d***”. “You’re a bad person,” he tells one of the strikers. “You’re a lazy pendeja.” Sources claim that Tesar was infuriated by the noise of the protest, which included “drumming and chanting”. After the incident with the picketers, he was reportedly escorted from the property by staff. A hotel spokesperson said: “We have zero tolerance for violence of any kind. The actions and behaviour of Mr Tesar are not reflective of our values or our commitment to fostering a positive and safe work environment for all associates. We immediately removed Mr Tesar from the property and are examining appropriate next steps.” The Independent has contacted Tesar for comment. Bourdain once wrote of Tesar that he was “probably the single most talented cook” he had ever worked with, but also noted what he perceived to be problematic behaviour. “Tesar pretty much wrote the book on this behaviour pattern: finding a way to f*** up whenever success threatens, accompanied by a countervailing ability to bounce back again and again, or at the very least, survive.” In a 2018 interview, he spoke about his fiery appearances on Top Chef and claimed he’d become “more introspective” in his later years. “The first season I was on, I caught a lot of flak because I’m blunt and often say how it is,” he told FSR magazine. “People tended to pick on me because I have no filter and I react. But this last season, I learned how to filter out the white noise and put my head down and cook, but still have a story to tell.” Read More Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Will Smith says daughter Willow’s ‘mutiny’ changed his view on success Eye masks, kombucha and ‘the full spectrum of milks’: Gwyneth Paltrow finally gave us a tour of her fridge Marina O’Loughlin is wrong – there’s joy in solo dining Steakhouse starts selling vegan filet mignon School holidays sorted: Fuss-free and nutritious family dinner recipes

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This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater