EXCLUSIVE: Guy Fieri on Dealing with 'Loser' Critics: 'Anybody That Pays Attention to Hate Is Wasting Their Time'

Photo: Tom Briglia/Getty

With multiple top-rated Food Network shows, an ever-expanding restaurant empire, five cookbooks (plus another on the way), his own winery, and a line of sauces, Guy Fieri has proven himself a culinary force to be reckoned with. Despite this massive success, he’s certainly had his fair share of naysayers — but he doesn’t seem to mind.

“Anybody that pays attention to hate really is wasting their time. I don’t subscribe. I don’t buy in,” he told PEOPLE on Wednesday at the Carnival Summertime Beer-B-Que in New York City. “If you’ve really got a problem with me and you came and told me you had a problem with me, I’d be interested to listen to you. But if you’re just some loser that sits there and hammers away on some blog form or whatever, I don’t have time for that. Why even worry about it?”

His most recent on-going feud was with fellow celebrity chef Anthony Bourdain, who consistently criticized Fieri’s look and bemoaned his New York City restaurant, Guy’s American Kitchen & Bar. Fieri concluded that Bourdain’s “definitely gotta have issues.”

Such critiques didn’t start or stop with Bourdain. In 2012, Pete Wells delivered a now infamous scathing New York Times review of Guy’s American Kitchen & Bar—in which he compared a blue drink to “nuclear waste” and gave the restaurant 0 out of 4 stars. Fieri defended his New York eatery on the Today show, commenting that he felt the review was “ridiculous” and that Wells went “overboard.”

WATCH THIS: Guy Fieri Grills Up the Perfect Summer Steak Skewers

Despite these setbacks, Fieri maintains an optimistic outlook — something that was instilled in him from a young age. “I was raised with hippie parents, so I get down with the positive,” he says. “I don’t pay attention to the negative.”

Instead, he keeps a focus on his restaurants and all the good his brand contributes.

Carnival Fieri Pig Anchor Front side2

“I look at what my shows do for people, what they do for businesses. I look at what my restaurants do for employment, what they do for community and for guests that come in and dine.”

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