Why Anthony Bourdain’s ’12 rules’ resonate now more than ever
There was once a time when the late-great Anthony Bourdain could meander into almost any restaurant in the world and inspire a loyal fanbase to order whatever was placed on the table before him.
As the culinary storyteller’s biopic, aptly titled Tony, hits Australian cinemas, a new generation is discovering the appeal of his approach to food and to life in real time. So what is it about this one man and his list of no-frills philosophies that resonates with us so deeply in 2026?
Culinary storyteller Anthony Bourdain’s philosophies have cross-generational appeal. AP
Prior to his tragic death by suicide midway through 2018, the prolific author, chef and television host built an entire career out of eating his way across the globe.
It never particularly mattered if the food in question was sourced from a Michelin-star establishment or a humble street vendor. For Bourdain, his culinary odyssey wasn’t so much about finding the “best” grub, as experiencing everything you can in the fleeting time you have above ground.
And while he influenced everything from skipping the fish special, to dining out midweek, to developing a vague mistrust of mussels and hollandaise sauce, it was his approach to life that has rung particularly true for us in recent years.
During one of his last public appearances at the .NEXT Conference in 2018, mere weeks before his passing, Bourdain shared his famous “12 rules” that had surprisingly little to do with cooking, and everything to do with the human experience.
These rules were as follows:
Rule 1: Follow your dream.
“Unless you suck at it.”
Rule 2: Show up on time.
“You can’t teach character. Show up on f---ing time!”
Rule 3: Learn from your betters.
“And don’t f--- up! Not many people get that lucky break!”
Rule 4: Embrace the basic virtues.
“I really have just one: embrace your curiosity. Be interested in things outside your bubble.”
Rule 5: Be grateful for the experience, especially when people feed you.
“Eat what they offer and be grateful for it.”
The chef listed “12 rules” for food and life prior to his death in 2018. AP
Rule 6: Respect local customs.
“Don’t be a dick! In my world, if someone is rude to a waiter they’re a dick. If you’re rude to a waiter you’re dead to me.”
Rule 7: Be brave!
“I was sure when I wrote Kitchen Confidential that no one would read it - that it would fail and only a few fry cooks would read it. But people started offering me TV shows.”
Rule 8: You don’t know anything, and everything you know is wrong.
“The places where I have been treated the best have been the last places I could never have imagined would be that way. One of these was Iran. People were amazing!”
Rule 9: Like and respect everyone you do business with.
“I’ve managed over the years to live by the ‘No ass-----s’ rule. Walk away from ass----s. If you don’t it chips away at your soul.”
His views still resonate to this day. Getty
Rule 10: Avoid ‘douche’ food.
“The Kobe slider is the Ed Hardy of food. Sushi is about the perfect point in the fish’s decline… It’s not about freshness.
“Truffle fries are sprayed with truffle oil, the Axe body spray of condiments. It has nothing to do with truffles and will ruin truffles for you.
“And be careful of the words ‘house made’. Whose house? House made ketchup? Why improve on something that’s already perfect? Is it better than the Italian guy whose family has been making it for 100 years, hippie?”
Rule 11: As you travel around the world and eat adventurously, it is never street food that will make you sick.
“When a (production) crew member goes down, it’s because of the club sandwich or the burger or spaghetti bolognaise at the hotel.”
“They (the people who serve this food) comfort themselves in knowing that you will be on the plane home when you explode. Whereas poisoning your neighbour is a bad idea. Street food is good.”
Rule 12: Eat local.
“Eat what locals like. Drink a lot and drink with locals.”
Why these rules stand the test of time
Nearly a decade after his death, these philosophies still feel just as relevant as they were on the day he first shared them – and there’s one glaring reason for that.
As an oversaturation of curated, short-form content from so-called Foodfluencers floods our feeds, back-to-basics mentalities like Bourdain’s are made all the more appealing by comparison.
As it stands, restaurants can go viral overnight, while holiday itineraries can be fleshed out through AI and social media platforms in their entirety.
An endless stream of “must-try” lists map out exactly where to eat, what to eat and when to eat – with seemingly no room for exploration – let alone authentic human connection.
Bourdain’s approach was the direct antithesis of this, encouraging us all to traverse the road not taken.
He placed particular emphasis on eating where the locals eat, and understood that food can tell you 100 per cent more about a place than any guidebook or catered algorithm ever could.
Some of his more memorable moments came from simply sitting at ordinary tables, with ordinary people.
Amidst a slew of algorithmic content specifically designed to show us nothing beyond what we already know we like, this is perhaps Bourdain’s most memorable lesson: Branch out, and allow yourself to be surprised.
And don’t worry about getting the perfect photo, either. When push comes to shove, Anthony Bourdain would’ve likely barked at you to put your phone down and enjoy your meal.
If you or someone you know needs immediate or mental health-related support, contact Lifeline on 13 11 14 or via lifeline.org.au. In an emergency, call 000.
