Kitchen Nightmares (2007–2014): Season 4, Episode 8 - Revisited #5 - full transcript
Ramsay revisits the restaurants Lido di Manhattan Beach, Anna Vincenzo's, and Le Bistro, from season three, to see if they have succeeded; there is good news and a little bad news.
It's been a year
since chef Gordon Ramsay
traveled across the country
trying to help failing
restaurateurs.
Tell everybody
to go home.
I'm shutting the place down.
They don't know what
the they're doing.
I'm a loser, everybody.
I'm the worst.
They may have asked
for his help,
But that didn't stop them
from fighting Chef Ramsay
every step of the way.
Don't you go there!
Don't point that
thing at me.
I'll do what the
I like.
I think you're a jerk.
Well, you can't just act like
a precious princess.
Yeah, I look like a
princess, right?
Now, one year later...
How are you?
Now, one year later...
How are you?
Chef Ramsay is back,
asking the questions we all
want the answers to.
Did you really hate me
that much?
Did you pay
the money back?
Has he become less
of a snob?
Get ready for a night
of big surprises
as Chef Ramsay finds out
what happened to
the restaurants he tried
to save.
First, we return to Lido's in
Manhattan Beach, California...
You come out,
make us look like
in front of,
like, friends and customers.
Where a young, immature owner
Spent more time running
to the bathroom
than running her restaurant.
And we'll check in
on Anna Vincenzo's
in Boca Raton, Florida...
Can I get some
servers back here?
Run by a hot-tempered owner
Who was completely resistant
to change.
Oh, you're gonna get
your ass kicked.
Finally, we'll get updated
on Le Bistro
in Lighthouse Point,
Florida.
He wants medium-rare.
Tell him to go himself.
Andy the owner not only lashed
out at his customers...
Are you looking for naked women
dancing on the table?
He went after Chef Ramsay
as well.
You don't intimidate me.
What?
You don't intimidate me.
What?
Tonight, you will see it all.
I can't keep doing it.
I'm done.
Whose restaurants are cooking
And who turned their kitchen
back into a nightmare?
Can I hit him now?
When I arrived
in Manhattan Beach--wow.
When I arrived
in Manhattan Beach--wow.
This is the California dream.
I wanted to move there.
This little town was amazing.
Just 1/2 an hour outside L.A.
Beautiful beaches,
beautiful people.
But one of its local
restaurants, Lido,
was an ugly mess.
Biggest problem?
Lisa.
An owner completely clueless
on how to run a business.
I don't want
to hear complaints.
I don't want
to hear.
I just want to hang out.
Ay.
She had a couple of diplomas.
Big deal.
Big deal.
The problem was that Lisa
treated Lido
less like a business and more
like a sorority party.
Damien is bar manager
and someone that I have been
kind of dating
in the last six months.
Thank you.
- Hello.
- Hi.
How are you?
Very well, thank you.
How are you?
Good.
I'm Lisa Hemmat.
Lisa, nice to see you.
How old are you if you don't
mind me asking?
28.
28.
So you got it
when you were 23?
23.
What was that,
a graduation present?
23.
What was that,
a graduation present?
So I'm gonna have
a quick bite to eat.
Okay.
Thank you.
That's just gross.
Ugh.
This was definitely gonna
be a big challenge.
I'll bypass.
Thank you though.
The chefs were a pair of
brothers, Arturo and Luis.
That night's dinner service,
I realized Lisa
wasn't holding them
to any standard
in the kitchen whatsoever.
When was the last time you
looked in this fridge?
Uh, I never really
examined it.
Uh, I never really
examined it.
How long ago do you think
that was sliced?
I don't know.
A couple of days.
Roughly?
Couple of days?
That is scary.
The old food was disgusting.
But what I found next
was an absolute disgrace.
Stop!
You!
Everybody, stop!
Lisa, come here.
When was the last time this
place was cleaned?
They should be cleaning
every day.
But look.
Everywhere--disgusting.
Look at it.
This is above food.
I mean, come on.
I mean, come on.
Luis, I am not serving
food like this.
Okay.
That is disgusting.
I don't think it really
has affected
or gone in the food.
How do you know?
Lisa just wasn't getting it,
so I had no option
but to do something
really drastic.
All these tables here,
can I borrow you
for two seconds, please?
Follow me.
I just stopped serving
food in here
because of the
and the dust.
Are you interested in being
served dinner with that filth?
Mmm, no.
Mmm, no.
That's your customers.
You need me
to tell you that?
Laugh.
I'm not laughing.
I think you're a jerk.
Excuse me.
Lisa.
You come out, make us look like
in front of,
Like, friends and customers.
Lisa, you are
totally oblivious
to what's happening
in your business.
You may have bought the
restaurant at 23, my darling,
but you're not
running it.
Grow up, Lisa,
will you?
Things were getting surreal.
While the staff were cleaning
the kitchen...
- He's right.
- Filthy.
Impatient...S were getting
and Lisa was hiding
in the toilet.
She's in the restroom
and the restaurant's
in the.
That's clean, yeah?
Yeah.
It's the cleanest
I've ever seen it.
It's the cleanest
I've ever seen it.
Luis, okay, we start
firing up again now, yes?
Everybody was pitching in
to save the dinner service.
Lisa disappeared to the loo.
In fact, she stayed in there
all freaking night
until that last customer left.
How embarrassing is that?
Is that the kind of trick
that they teach you
in an honor's degree,
to disappear in the toilet?
That's not the way
to face problems.
What was I supposed to do?
Like, what?
Do you want me to go back
and dust?
Do you want me to go back
and dust?
Like, I don't get what you're
trying to say now.
You don't get it.
Okay.
So no one's ever told
you the truth,
but more importantly,
I think you're in denial.
Why am I here?
Because we need help
and I'm missing
a key ingredient, obviously.
Tomorrow, new start.
Up until that point,
Lisa hadn't given me one reason
for me to believe in her.
But the next day,
she honestly surprised me.
Things that I would like
to change about Lido today.
Things that I would like
to change about Lido today.
Mm-hmm.
Be proud of the food
we're serving.
Keep a clean and sanitary
environment.
Learn how
the kitchen operates.
Tonight, you--
yeah, here we are--
are on the line.
That's right.Yeah.
Are you serious?
I'm very serious.
It became so obvious
so quickly
that Lisa had never spent time
in a kitchen before.
How ridiculous is that?
Lisa, get comfortable with it,
yeah?
Yeah.
Get comfortable.
Why is this not turning on?
Why is this not turning on?
This is hot.
I don't know what to do with it.
Keep it here?
Whoa!
Why is it flaming?
Okay, Lisa may never be a chef.
got it.
But at least she started showing
interest in the food.
Why isn't it going
in there?
I think
it's a very valid point.
Why is it going
in the microwave?
Why can't it go--
the oven's on?
Yeah, it's on.
Can you see what
I'm trying to say?
It's really important
for you to see this.
Dinner service did have
its ups and downs,
but I did like what I've seen
coming out of Lisa.
but I did like what I've seen
coming out of Lisa.
And that night,
we transformed Lido.
Ahh!
Come in. Come in. Come in.
Wow!
Whoa!
Come in.
Oh, my God. Wow.
It's beautiful.
Was dividingous wall that
your restaurant has gone.
Now the whole thing just
feels open.
And one thing you've got
every chance at succeeding in
is becoming Manhattan's,
yeah, local, cool...
wine bar.
Serving great food,
great wines by the glasses.
Serving great food,
great wines by the glasses.
More importantly,
a very cool place
to hang out.
Everybody was so excited
with the new menu.
Homemade chicken sausage.
Grilled baby artichokes.
One of my favorites,
the flatbreads.
They are fantastic.
And the energy levels
for relaunch night
was at an all-time high.
One, two, three.
Lido.
Lido!
Lido!
Whoo!
Let's do it.
Welcome to the new Lido.
Thank you.
Enjoy some wine tonight.
But it didn't take long for all
hell to break loose.
I'm begging you just
to talk to each other.
I'm begging you just
to talk to each other.
Arturo,
will you please tell her
to make some food?
Lisa, I'm trying right now.
I can't do my stuff too.
And then the unthinkable
happened.
The entire kitchen team
disappeared.
Oh, my God.
Hello?
We giving up. Bye.
Arturo!
We giving up, sir.
Yeah, I know you're giving up.
Okay?
Why?
Is this what they do?
Luis!
Luis!
Never seen that ever before
in my entire cooking career.
I called Scott,
I called Scott,
one of the best chefs
I know.
Jump in the car and get down
here quickly,
will you, please?
But without the staff,
we were toast.
Hey, Luis!
I begged them to come back
for Lisa.
This is music to my ears.
Moments later, Scott arrived.
Scott's here.
Let's get this back together,
yes?
Listen up, everybody.
I need a prosciutto pizza
in the oven.
I need a lamb sandwich up top
right now.
For 106.
Thank you.
Yay!
Excellent.
That's good.
That's good.
It wasn't perfect,
But we did manage
to save the night.
More importantly,
I now believed in Lisa.
You have seriously grown up
this week
more than I ever expected
you to do.
I seriously believe in you.
Thank you.
I can't wait to come back.
Can't wait to have you back.
I'll be your honor student.
Good night.
Well done, my darling.
Yeah, well done.
Thank you so much.
Good luck.
Spend time in that kitchen.
I'm back at Lido
in Manhattan Beach.
I'm back at Lido
in Manhattan Beach.
Now, last time I was here,
the owner spent more time
in the bathroom than she did
in the kitchen.
Has she grown up and turned
her business around?
We're about to find out.
Coming up, has Lido's passed
Chef Ramsay's test...
I've never done this before.
You know that?
Or is the business back
in the toilet?
Then, remember Anna Vincenzo's
in Boca Raton?
Cece the owner fought
with Chef Ramsay at every turn.
Okay, so you want me to be
your puppet--
Why are you shouting?
Because you're pissing me
the off.
Now Chef Ramsay's back
and he and Cece
go at it again.
I'm sat in front of a lady
that doesn't really
I'm sat in front of a lady
that doesn't really
give a toss
about the restaurant.
You don't wanna
miss this reunion.
Coming up on Kitchen Nightmares
Revisited.
Lido's was run by a young,
Laid-back Californian.
I don't want
to hear complaints.
I don't want to hear.
I just want to hang out.
Lisa was not only friends
with her employees...
Do you have his
phone number?
She was hooking up
with the bartender.
It's probably a bad idea,
but I'm gonna do it anyways.
And when Chef Ramsay wanted Lisa
to face the cold, hard truth...
Grow up, Lisa, will you?
She fell apart
and went into hiding.
Where is Lisa?
Has she gone upstairs?
She's in the restroom,
yeah.
She's in the restroom?
She's in the restroom?
Chef Ramsay transformed
the restaurant
and finally got Lisa to act
like a responsible owner
and less like a party girl.
Now one year later,
is Lido's on the path to success
or on the road to failure?
Last time I was at Lido,
the owner Lisa
didn't have a clue
how to run a business.
The food was rotten,
the kitchen was filthy dirty,
and she couldn't understand
to why customers
weren't showing up.
I'm dying to see how her
business is doing now.
Brace myself.
Brace myself.
Hello.
Hey!
How are you, my darling?
Good.
Good to see you well.
What a surprise.
Likewise.
Good to see you too.
God, the atmosphere here
is amazing.
Really good.
There's one person I can't see.
Where is she?
I think she's
in the restroom.
Oh, please.
You're kidding me.
She's in the bathroom?
Yes.
Can I have a word with her?
Let me get her.
Thank you.
Lisa?
Hey.
Hey, what's up?
So we have a visitor.
So we have a visitor.
Oh, my gosh.
,
how are you?
Where have you been?
Good to see you, darling.
Good to see you too.
Likewise.
Good to see you too.
My goodness me.
You look great.
Thank you.
You too.
This place is amazing.
I know.
Packed house.
Unbelievable.
Thank you.
Trust you to be
in the bathroom.
Where is Lisa?
You know, you got to go to
the restroom once in a while.
He just has bad timing.
Well, that was just
a general break.
That was a coincidence.
No one's pissed you off?
No, no, no, no, no.
Okay, good.
No, no, no, no, no.
Okay, good.
How's things?
Things have actually been
really good.
I seriously took to heart
everything that you said.
I wanted to be your A-plus
student when you came back.
Have you stuck to the plan?
I've stuck to the plan.
Yeah?
I got to learn all
of the recipes.
Got to know how
the kitchen operates.
We've gotten great
cleaning habits.
That's brilliant.
Oh, I wanted you to taste
the mushroom flatbread
that you inspired.
Okay.
It's one of my favorites.
I'm kind of addicted to it.
That looks amazing.
Thank you, my darling.
It's the, um,
wild mushroom,
spinach, ricotta cheese,
mozzarella.
spinach, ricotta cheese,
mozzarella.
That's delicious.
Thank you.
I'm glad you like it.
I wanted to make him proud
and I wanted to do
the absolute best I could,
so I've been looking forward
to this day for a long time.
The business in terms
of over the last 12 months,
where are we?
I would say we're up
about 20%,
which puts me at about
a nice profitability.
Wow.
That's fantastic news.
So, um, where's
your boyfriend Damien gone?
Is Lisa a good boss?
Lisa is a lovely boss.
Sounds like it's
an intimate lovely.
I am dating Lisa, yes.
Okay.
Okay.
Who cares?
He was out of here about
a week after you left.
I really followed
your advice.
I'm telling you.
Well, I didn't tell you
to fire your boyfriend.
Well, kind of.
But--did I?
It was a great thing.
Amazing thing.
I would never date
an employee again ever,
ever, ever, never ever.
Let's go back 12 months.
Um, worst moment?
The dust.
Are you interested in being
served dinner with that filth
dripping in your food?
Does anyone want to eat now?
Does anyone want to eat now?
Mm-mmm.
I think you're a jerk.
Did you really hate me
that much?
I really hated you
that much.
I really did.
On a scale of one to ten?
10, 11 maybe.
10? 11?
Wow.
Yeah.
So low.
That's amazing.
I know.
You're amazing,
because somehow
you turned me around.
Now I love you.
Oh, well,
I guess excuse me for a moment.
Well, Lisa,
don't let me stop you.
The fact that you're running
your business,
I'm so happy.
Thank you.
Huh?
I've taken definitely more
of a leadership role,
especially in the kitchen.
especially in the kitchen.
I feel much more comfortable
walking back
and talking to Luis and making
sure it's done right.
Can I just say--
look, it's shining here!
It is,
isn't it?
Huh?
You want to bring
the customers back now?
I don't want to bring
the customers.
I want to bring out
my white glove, okay?
I just want to--
never done this before.
You know that?
Last time,
you got pissy with me.
This is above food.
I mean, come on.
I don't think it really
has affected
or gone in the food.
How do you know?
How do you know?
All right,
let's hope we did good.
Spotless.
Yay.
Absolutely spotless.
Well done.
Thank you.
Since he's been gone,
we have a lot of customers
come in and ask about it.
So I gladly take them back
and show 'em
how clean we keep everything.
I have one other thing that I
have to kind of show off to you.
Since you inspired
my wine bar,
I came out with my own
Lido brand wines.
You're kidding me.
No.
Thank you.
We shouldn't be drinking
at lunchtime.
However--
so what is this?
Special occasion.
Special occasion.
This is the Pinot noir.
That's lovely.
Cheers, darling.
House Pinot.
Mmm.
That's lovely.
One more thing.
I have a favor
to ask of you.
You're full of it today.
I'm full of it today.
Can you help me
make a dish...
You got me a present?
You want me to cook
for you now?
To go with that,
please?
You've become demanding.
I think he thought
I might have been
a little bit bossy or I asked
a little bit too much,
but, you know, he wanted me
to take the reins.
Let me get that chef's jacket
you got me last time.
Tonight, you--
yeah,
here we are--
yeah,
here we are--
are on the line.
That's right.
Be your sous chef today.
You're smart
in your old age.
Right, let's do some
pan-seared duck
with a cherry mustardo sauce
with chanterelles
and braised shallots.
Will you grab Luis for me?
How are you,
Mr. Happy Man?
Good to see you.
Welcome back.
So, duck.
Cook it skin side down.
Now, the duck,
just slice it nice and thick,
so the goodness stays
in there.
so the goodness stays
in there.
Now sauce.
Scatter the cherries around.
Now the bad news is
you can't taste it.
I know.
I'm proud of being
a vegetarian,
but it did smell delicious.
Who's the chief taster?
Bruna.
Yes!
Bruna, right.
Bruna came and tried the food.
You could just tell
by her facial expression
that it was fabulous.
Amazing.
Oh.
Thank you.
Bless you.
The biggest thing
I've learned from Gordon
is to get back in the kitchen,
be confident
is to get back in the kitchen,
be confident
in taking the reins
of the whole entire operation
of the restaurant.
I'm very thankful.
Darling, keep up the good work.
Thank you.
Yes.
I want to give you
a token here.
You're giving me a present?
Yes, this is our
single-vineyard Pinot.
How wonderful.
The experience overall
was priceless
and I'd do it again
in a heartbeat.
Thank you for everything.
Yes, well done.
Thank you.
Take care.
Thank you, bye.
Wow. It's like night
and day in there.
And Lisa's gone
from an immature kid
to a very savvy
businesswoman.
And if she can turn
her business around
and increase sales by 20%
in the midst of a recession,
and increase sales by 20%
in the midst of a recession,
then trust me,
sky's the limit for Lido's.
Beautiful.
Coming up, we return
to Anna Vincenzo's
in Boca Raton, Florida,
where Cece,
an unstable owner,
had regular temper tantrums...
Tell everybody
to go home.
I'm shutting the place down.
And frequent
emotional breakdowns.
Now, one year later,
Chef Ramsay is in
for the shock of the year.
Holy crap.
What happened?
And later, who can forget Andy,
And later, who can forget Andy,
The hot-headed owner
from Le Bistro?
Don't you go there.
You won't want to miss
what happens
When Gordon and Andy
are together again.
I can still sense
stubbornness in you.
You know that?
Kitchen Nightmares Revisited.
Boca Raton, Florida.
To most people,
a wealthy beach town
just one hour north of Miami.
But when I think of Boca,
I only think of one thing.
Cece!
Here's your!
Tell everybody to
go home.
I'm shutting
the place down.
She was a real piece of work.
And in between
her temper tantrums...
Okay, forget it.
Let's go to another
table.
And her crying fits...
There's, like,
nobody coming here
and five tables we have,
like,
everything's up.
everything's up.
She was driving her restaurant,
Anna Vincenzo's,
straight into bankruptcy.
I'm a failure.
I'm afraid we're gonna
lose our house.
I have, like,
a weight on my shoulders
that, you know,
weighs 1,000 pounds.
Cece's dad Angelo,
he lent his daughter 300,000
bucks to get her started.
Now he's working for her.
I stay up at night
just thinking,
"How am I gonna
give him his money?"
Michael!
Yes?
And her husband Michael,
The head server,
he was too scared
The head server,
he was too scared
to say a word to her.
Here's your salmon divino salad.
Thank you.
That is, until I arrived
and tasted her bloody cooking.
That has to be Florida's
worst dish ever.
If he complains about this,
I'm really gonna
kick his ass.
This one looks like a,
uh, dog's dinner.
So he is a bigger
than I thought.
Just taste that for me,
would you?
That's the snapper Anna.
It's soggy.
Should be baked a little longer.
It's disgusting.
Yes, sir.
- him.
- him?
Chef Ramsay.
Surprised nobody
break his legs yet.
Surprised nobody
break his legs yet.
After my disgusting lunch,
I headed into the kitchen
to confront Cece.
You didn't taste the snapper?
I'm not gonna eat something
off your plate.
Where's Michael?
What difference does it make
where Michael is?
He's got nothing
to do with this.
He tasted it.
And what did he say?
He said it was mush.
Are you kidding me?
Where is he?
You said the
fish was mush?
No, it was tender,
the way everybody else
enjoys it.
There.
It was tender.
Michael, are you honestly
trying to tell me
that you're now saying
that was perfectly cooked?
What a joke.
A bunch of yes men
telling Madame
A bunch of yes men
telling Madame
exactly what she wants to hear.
Come on.
So you want me to be your
puppet--
Why are you shouting?
Because you're pissing me
the off.
So shut the up
and talk properly.
Oh, you're gonna get your
ass kicked.
Oh, there you go.
I'm not too sure which
is worse.
The food or the attitude.
Ooh, can I hit him now?
Can you say, "unstable"?
A lot of people said
you were a jerk.
I think I believe it.
That night,
I thought I was coming
To observe dinner service.
Instead,
I got a front-row seat
to witness a complete emotional
breakdown.
Can I get some
servers back here?
The veal has no flavor at all.
The veal has no flavor at all.
They just say
it's no flavor,
but they're willing
to let you try
to put some flavor in it,
like garlic--
No, I just don't want to put
nothing in it.
Cece was the queen.
The queen of bland frozen
cuisine.
It was no surprise food
was coming back
time and time again.
I need this reduced down
a little more
and add
a little more flavor.
Michael, you know what?
I'm ready to tell everybody
just to leave.
Just don't even want
to hear it right now.
Well, you can't just act
like a precious princess.
Yeah, I look like a
princess, right?
Sorry, I thought this
was your restaurant.
I think princess Diana didn't
hang out in the kitchen.
I think princess Diana didn't
hang out in the kitchen.
She's from your neck
of the woods, isn't she?
Wow.
I'm done.
What do you mean you're done?
Everything's
coming back.
Why do I stand here and
keep cooking for nothing?
I've had chefs quit
on me before,
but not when they've owned
the damn restaurant.
Are you gonna be all right
or are you gonna pass out?
I can't get my breath.
Michael and I got behind
the line to finish up service.
Afterwards,
I decided it was time
for Cece and I to have
a serious heart-to-heart.
It's not a joke for me.
I care.
If I didn't care,
I wouldn't be here,
So stop just saying
I don't care.
Just stop, please.
I haven't said that.
Yes, you did.
It's not a sign
of weakness
to admit
your failings.
I've closed
three restaurants,
but also have a number
of successful ones
and 1,615 members.
I know who you are,
and it's--it's--
Yeah, a jerk.
You told me earlier.
Well,
you can be a jerk.
Stop acting
like a petulant teenager.
You asked me here,
You asked me here,
and I'm here to help,
so let me in.
Okay, the food sucks.
There, you happy?
Finally, a breakthrough!
Thank God!
New day tomorrow,
okay?
We start to rebuild.
I'm sorry
I called you names.
Let's go. Up.
Now that Cece was finally
accepting responsibility,
my team and I swept in
and completely transformed
Anna Vincenzo's.
Welcome to the new
Anna Vincenzo's.
Welcome to the new
Anna Vincenzo's.
Look at the space
created.
Oh, my God.
It's so bright
and beautiful!
Dark, sedated colors.
We've got lightness.
It's contemporary,
and it's timeless.
You happy?
Yes.
Angelo, you happy?
My daughter happy,
so I'm happy.
Good.
And what do you think?
Beautiful.
God bless you.
Next, the food.
Cece's old menu
had 181 dishes on it.
181!
181!
Then I got rid
of all the frozen crap
and turned Anna Vincenzo's
into a quality
family restaurant.
Okay, let's start
from the top.
Baby fried mozzarella balls
with marinara sauce.
Parmesan breaded
pork chop.
Baked clams. They're
not frozen, they're baked.
It's so beautiful.
Wow!
Relaunch night.
I was hoping Cece
would keep her standards high
and her temper low.
If something's ready,
don't wait.
Just send it out.
Does that look
good to you?
It doesn't matter.
It doesn't matter.
That pork chop
looks burned from here.
It's done like that.
Just send it out.
Service!
It's.
I'm gonna
flip my lid,
and none of you have seen me
go crazy yet.
You know, I don't
give a.
If Cece had sent
that burnt pork chop out,
as far as I was concerned,
she was history,
and the restaurant
was gonna go under.
I was really hoping she
was gonna do the right thing.
I know it's hard.
You do not
have to send it out.
Make another one now.
Thank you.
Thank you.
And just like that,
Cece was on her way,
taking control
and turning relaunch night
into a huge, huge success.
Okay, pork chops.
Start this table.
Eggplant Parmesan,
veal Marsala,
spaghetti bolognese.
No more.
We don't have time.
Thank you.
That's what I need to hear.
We're gonna handle it.
That's establishing
a standard, Cece.
Not there,
but there, yes?
Yes, Chef.
You've got everything
you need, Cece,
to make this place work.
to make this place work.
Go for it, yeah?
Stay with it.
Can I hug you?
Of course you can.
Come here, you. Well done.
Well done.
I'm back
in Boca Raton, Florida,
to visit Anna Vincenzo's.
When you think
Anna Vincenzo's,
you think Cece.
My goodness me.
What a girl,
full of tantrums and tears.
We made a lot of changes.
I can't wait
to see how they're doing.
More importantly,
what kind of mood is Cece in?
Next, you won't
believe what Cece's done
Next, you won't
believe what Cece's done
since Chef Ramsay left.
What happened?
Don't miss
one of the most shocking
revisits ever.
I'm sorry to hear that.
Then we're going
back to Le Bistro,
where an angry owner
cared little for his customers.
He wants
it medium rare.
Tell him to go
himself.
And was in a constant battle
with Chef Ramsay.
You don't like it,
we're no good,
I'm lousy, whatever.
Now, a year later,
we'll find out if Le Bistro
is a big hit
or a big mess
when Kitchen Nightmares
Revisited returns.
Anna Vincenzo's,
an Italian restaurant
in Boca Raton, Florida,
was run by one of
the most volatile chefs
Gordon has ever met.
Can I get some
service back here?
Cece was either
losing her temper...
Well, you can't just act
like a precious princess.
Yeah, I look like
a princess, right?
Or her composure.
It took a lot of tears,
But Chef Ramsay gave Cece
the tools to succeed.
But now,
one year later...
But now,
one year later...
Anna Vincenzo's, gone.
Chef Ramsay returns
to find out
that Anna Vincenzo's
has gone out of business.
Damn.
Looking for some answers,
Chef Ramsay turns
to the one person
who would give him
the honest truth--
former server, Ashton.
Good to see you.
Good to see you, too.
Now, what happened
first off?
Did she slip back
to her old ways?
Yeah.
Oh, no.
Like, right when you left...
No.
She's like, "Well,
the prices are way too cheap,"
so she made
the prices more.
Ohh!
But them she also
lowered the portion size.
But them she also
lowered the portion size.
Oh, my God.
So it's like
she's doubling price
and making everything
half the size what it was.
Determined to get
Cece's side of the story,
Chef Ramsay paid a visit
to her home.
Beautiful place.
Okay, coming.
Oh, my goodness me,
look at you.
Hello.
Holy crap.
What happened?
Uh, I lost a half.
The secret to weight loss
is stress.
I mean, that's like
the quickest--boop!
I mean, that's like
the quickest--boop!
The quickest remedy.
I can't believe.
Anna Vincenzo's...
Yeah.
It's gone.
Yeah,
we said good-bye.
What happened?
I sold.
I'm finding that
hard to understand why
when it meant
so much to you at the time.
It's just too much
of my personal things
got in the way,
and it was
just more important.
My kids are
the most important thing.
Once you have your children,
your life
changes completely.
Anna Vincenzo
was my first baby.
Anna Vincenzo
was my first baby.
I had to make a choice.
I couldn't do both.
My family's
always come first.
Was the restaurant busy?
Yeah,
we were doing good,
but, uh, the opportunity
came up,
and I want to be
with my kids.
And how's Angelo?
How's dad?
He's good.
him?
And what about his feelings
of saying good-bye
to the restaurant?
He has
the same mixed feelings,
like, "Oh, jeez, am I ever
gonna make a pizza again?"
Or, you know.
Did you pay
him the money back?
Did you pay
him the money back?
Whatever I'm getting
from the sale
is going to him, yes.
And, uh, Michael,
how is he?
We've, uh, separated.
Damn.
I'm sorry.
And what happened?
Because you two seemed
to be getting on just fine.
I don't know, everyday life,
pressure of the business,
and...
jeez.
Two kids and...
Just a lot.
How do you feel now?
I feel good.
Mm-hmm?
You feel good?
I feel good.
You look very calm.
I am.
Relaxed.
I am.
When's he
coming back?
Why do I stand here
cooking for nothing?
Why do I stand here
cooking for nothing?
I was--I was
under a lot of stress.
Okay, so you're at home with
the children on a daily basis.
Do you have a job?
You know, you could
give me a job.
I can work
one of your kitchens.
I could give you
a job?
I'd be great
to work for you.
Well, you can't just act
like a precious princess.
Yeah, I look like
a princess, right?
Yeah, but I'm not
that crazy.
I was like, "Oh, my God.
"Okay, no wait,
I'm a different woman now.
Stay calm."
Go back 12 months,
the worst moments.
I think the worst, worst
I think the worst, worst
was when you told me
that I didn't care.
I care.
If I didn't care,
I wouldn't be here,
So stop saying
I don't care!
Just stop, please.
I'm happy you've
made that decision
to commit to the family,
and, listen,
you know more than anyone
what's right for you,
and you follow your instincts.
I was just saddened
at the fact that I returned
and Anna Vincenzo's
wasn't run by Cece.
Though I'm happy to see
you're in a good state.
Thank you.
I think Gordon and I
are very similar
in the sense that
on the outside,
it's a tough shell,
and then on the inside,
it's, you know, soft.
it's, you know, soft.
Take care of yourself.
You do the same.
He's not that bad
of a guy.
He's not that bad.
Look at that. Wow.
Coming up, he was one
of the most defensive owners
Chef Ramsay
has ever tried to help.
I'm a loser, everybody.
Oh, my God.
I'm the worst.
Now a year later,
Chef Ramsay
is in for a surprise.
What's going on?
See what it is
when Kitchen Nightmares
Revisited continues.
When you move
to Lighthouse Point, Florida,
you know you've made it.
Minutes from Boca Raton,
this little town
is filled with mansions
and millionaires.
But the locals who dared
step into Le Bistro
were treated like dirt.
He wants medium rare.
Tell him
to go himself.
Yeah?
Andy, the owner,
was so bloody arrogant.
His motto was
"The customer's always wrong."
Steak is gristly!
Get the
out of here.
Get the
out of here.
That's beautiful
beef tenderloin.
They're
a local customer.
I don't
give a.
Andy was an angry man,
And no one knew it
better than his staff.
Hey, what's that
over there?
Get off the shelf.
His poor wife, Elin,
Ran the front of house.
Be happy.
Don't be, "Uhh, uhh."
It's a bistro.
It's fun, it's upbeat.
It was bleeding money.
I was determined
to find out why.
As usual,
I started with the food.
Okay, here's the rillette.
Mmm.
Bon appetit.
Thank you.
One bite
One bite
nearly sent me straight
to the dentist's chair.
One little bite.
I think I just
chipped my tooth.
You did?
Duck cartilage.
Show him the bone
as well..
I think I've just
busted my tooth.
Hey, man, he found
the bones in the duck.
Listen, go away.
I gave Andy another shot
With his famous
lamb curry roll.
Sounds very French, right?
It's just
very rubbery.
Something was very wrong.
He hate it.
Andy had studied
In top Michelin restaurants
just like me,
In top Michelin restaurants
just like me,
but, I promise you,
I've never, ever
cooked crap like that.
The rillette,
I don't know if anyone
gave you feedback,
but it was on the verge
of breaking my tooth.
I'm the chef.
You don't like it,
that's fine.
It's your opinion.
, we're no good,
I'm lousy, whatever.
Me,
do you have issues.
As if bad food
and a defensive owner
Weren't bad enough,
that night, I discovered
another problem.
The service--slow.
Is Alex the only one
that takes orders in there?
Is Alex the only one
that takes orders in there?
Yes, one person
takes the orders,
and it slows down
things for Andy.
Amazing. Andy wouldn't allow
any other waiter
to take orders.
Not only that...
But you actually
cook as well, or not?
I can,
but Andy
does not let me cook.
He wouldn't let
his sous chef do anything
But stand around.
This is definitely his little
kingdom here, isn't it?
He's a one-man band.
Hey, hey, hey, we don't
have time for talking.
I don't care
if it's him or the queen.
When food finally arrived...
That's gross.
It's inedible.
It was quickly sent back
to the kitchen.
It was quickly sent back
to the kitchen.
Andy?
She wants it well,
but not charred.
They asked for medium well;
that's medium well.
She wants it more.
Whatever.
I'd stop right there
if I were you and go away.
You treat your wife
like a dog.
Don't bring my wife
into it.
I'm gonna do it.
Do you know why?
Don't bring
my wife into it!
Don't you
go there!
Don't point
that thing at me.
Well, just calm down.
Amazing.
Bye-bye.
Good night.
You've never, ever, ever
understood the value
of your customers,
let alone your staff,
because you don't
give a about them.
I'm a loser, everybody.
Oh, my God.
I'm the worst.
Obviously, Andy was
far too proud and stubborn
to hear the truth from me,
so I had a little trick
up my sleeve.
The next morning,
I invited him and Elin
out for a little boat ride.
How cool is this?
Terrific.
Got a little surprise
for you.
Sandwich would be nice.
Sandwich would be nice.
Sandwich,.
Stop thinking
about your tummy.
In this room
are your previous customers,
and they've got
some very important information
to tell you.
It just in general
did not live up
to our expectations.
You walk through the door,
it's kind of dark, gloomy.
There's no one
in there at all.
It's just
very uncomfortable.
Honestly, deep down,
are you looking for naked women
dancing on the table?
Hey, relax. Relax.
What are you looking for?
Relax, relax, relax.
They don't want to see
naked dancers on the table.
They don't want to see
naked dancers on the table.
Come on, Andy.
These are customers.
At that night's
dinner service,
Andy was
up to his old tricks.
I need
all the entrees now.
Elin,
don't make matters worse.
It's bad enough
having him on my ass.
I'm just saying.
Six has been there forever.
To prove a point,
I went to the restaurant
next door
and ordered dinner.
Would you mind
if I order to go?
No, sir, not at all.
Seared tuna. How long?
About ten minutes.
Sure enough,
ten minutes later,
I was enjoying
a great meal.
That is
absolutely delicious.
While impatient customers
sat inside,
I pulled Elin outside
for a wake-up call.
I pulled Elin outside
for a wake-up call.
They are full.
I'm just trying
to show you
what's happening
on your doorstep.
We're going to have
to have a serious talk.
After the last
angry customer left,
The moment
I'd been waiting for.
Andy finally
let his guard down.
You're about to blow it
completely.
We're at that point.
You've brought it
to light.
You've came,
and you've told us,
and you've showed us,
and you've showed us,
and you've
brought it to light.
Encouraged, my team and I
spent the night
Completely renovating
Le Bistro.
Have a look
at your new sign.
Oh, that's fabulous.
Modern, legible.
Isn't it nice?
I love it.
Ready to go inside,
have a look?
This is great.
Gone are the booths.
Oh, thank God.
Take a seat.
Ahh!
I also reworked
Andy's menu.
The gazpacho,
perfect for a hot
summer's evening.
Oysters--
local oysters.
Extraordinary.
Steamed mussels.
I would order that.
Perfect.
For relaunch night,
For relaunch night,
I invited
a bunch of local V.I.P.s
we're anxious
to try your food.
Oh, I'm so anxious.
I'm glad you're here.
Here you are.
Thank you.
And the night got off
to a great start.
Wow, that's really good.
But soon enough, Andy reverted
to his bad old ways.
Come here
two seconds, please.
Chef.
What the
is going on there?
This one's more cooked
than that one, Chef.
I couldn't believe it.
Andy was about to send out
undercooked food
and completely ruin
his relaunch night.
I quickly called him outside
and gave him a big gut check.
Where's the standards?
Where's the standards?
You're right.
I admit that.
You coming here,
big eye-opener.
I was so pleased.
The arrogance and
the defensiveness were gone.
Andy marched
back into the kitchen
and saved the biggest night
of his career.
You know what you could do,
would be nice?
If you put the spinach
on for me.
The snapper's delicious.
They did
a really good job.
Thank you very much.
Okay.
I finally saw the man
I've been dying to see.
You cooked
brilliantly well.
You cooked
brilliantly well.
You're a different man.
Without you,
it wasn't possible.
We appreciate it.
Take care
of that stubborn mule.
Yes?
Thank you.
Well done.
Good job.
I'm back
in Lighthouse Point, Florida,
to visit Le Bistro.
If you came here last year,
you would have been
treated to slow service,
mediocre food,
and a very arrogant owner.
We got to it,
made a lot of changes.
I'm back to find out
if all that work has paid off.
I'm back to find out
if all that work has paid off.
Coming up, Chef Ramsay returns
and is holding nothing back.
The big question,
is he still stubborn?
Has Andy stayed the course
and turned around Le Bistro?
I'm not gonna
lie to you.
Or is it a flop in Florida?
Find out when Kitchen Nightmares
Revisited continues.
Chef Ramsay has dealt
with a lot of stubborn owners,
but Andy at Le Bistro
was in a league of his own.
Don't you
go there!
It wasn't easy,
But Chef Ramsay
got through to Andy
and helped turn
the business around.
Now, one year later,
is Le Bistro still thriving,
or has Andy gone back
to his old ways?
Last time
I was at Le Bistro,
the food was awful,
the service was slow,
and the business
was falling apart.
Worse than that,
Andy wouldn't change a thing.
Worse than that,
Andy wouldn't change a thing.
More importantly, he just
wanted to fight with me.
We managed to turn him
and the business around.
I'm just hoping
he stayed on that right path.
Please.
Look at this place.
How are you?
Welcome back.
Good to see you.
Great to see you.
You look great.
You look fantastic.
Thank you.
We're great,
we're great.
Everything is great.
In general, business...
Business has been great.
10% up? 5% up?
Uh, maybe 20.
20% up?
Mm-hmm.
That's great news.
Absolutely.
The big question
I've been dying to ask--
The big question
I've been dying to ask--
is he still stubborn?
He wants medium rare.
Tell him
to go himself.
Well, certain things
won't change,
but he's actually become
a lot more lighthearted.
He was a tough nut
to crack.
I know that.
Where is he?
He is back there
in the kitchen.
Is he?
Yes.
Dare I?
Oh, please.
Jeez, here we go.
Good luck.
Thank you.
Hey.
Hey, how you doin'?
Fine. How are you?
Nice to see you.
I can see how clear
this place is now.
I can see how clear
this place is now.
The big fridge gone.
Can you communicate a lot
easier now with the waiters?
Well, you can see now.
The big question for me,
have you started
to delegate?
Yes, definitely.
You're changing.
You didn't like the customers
last time round.
The steak is gristly.
Get the
out of here.
That's beautiful
beef tenderloin.
They're
a local customer.
I don't
give a.
Well, you know,
I think you just get
used to people,
I think, more.
Yeah, of course.
I think the biggest thing
that I got
after Gordon Ramsay
being here
was change is good.
And we did
a lot of changes,
And we did
a lot of changes,
so we did a lot of good.
Okay, I'm hungry.
What's on the menu?
Um...
Surprise me.
Yeah?
Good, good, good.
He looks relaxed
in there.
Oh, yeah, he is.
I'm almost, uh...
He's like a changed man.
He is different,
he's different.
He's more comfortable
with what he's doing,
with being here
at Le Bistro.
So has he become less of
a snob and more of a local?
Yes, he has.
Gordon helped Andy
Gordon helped Andy
out of the mindset
that he's working in
a three-star Michelin restaurant
in Paris or London.
Thank you.
That looks amazing.
Thank you, Andy.
I've heard you've
turned into a bit of a, uh...
A sort of lighthearted,
uh, talented,
serious,
comedian-stroke-chef now.
Please take a seat.
Even though I felt confident
That Gordon would
love the food,
there must have been
a little tension for Andy,
there must have been
a little tension for Andy,
based upon what happened
the last time.
Delicious.
Really good.
It's so tender.
It made me feel good to see
the reaction on his face
'cause he genuinely
seemed to like the food.
So a leopard
can change his spots.
For you,
the worst moment.
Probably the boat.
The boat.
'Cause that hurt.
You know, you walk
through the door,
it's kind
of dark, gloomy,
there's no one
in there at all.
It's just
very uncomfortable.
Honestly, deep down
are you looking
Honestly, deep down
are you looking
for naked women
dancing on the table?
Whoa!
Hey, hey, relax.
What are you looking for?
Relax,
relax, relax.
And I know you did that
to make a strong point.
Very valid point.
Yeah.
Good. On that note,
I have a little surprise
for you both.
Stay there.
Excuse me two seconds.
Thank you.
Oh, my gosh.
That's really good.
I'm so sorry
to interrupt you.
Um, first of all,
really nice to see you.
It means a lot for me
to be back here
It means a lot for me
to be back here
to see Elin and Andy
standing strong,
and more importantly,
uh, this week
marks their tenth year
in business at Le Bistro.
Amazing.
I'm sure you'll join me
in wishing them
here's to another
very successful
decade.
It was more
than a toast.
He spoke so highly of us
and gave such
a phenomenal speech.
Congratulations.
Well done.
Congratulations.
Thank you very much.
We would love Gordon Ramsay
We would love Gordon Ramsay
to be here
in the next ten years
and see
this restaurant bustling.
He'd have to make
a reservation, though,
'cause he probably
wouldn't be able to get in.
Lunch is
on the house today.
Amazing!
That was a joke.
Thanks, Gordon.
Thank you very much.
Having Gordon Ramsay
here at Le Bistro
gave Andy and I
a lot of hope.
So good to see you.
Likewise.
I frankly don't know
what would have happened
if he didn't come
last year.
I don't know if we would have
still been opened.
Good to see you both,
and good luck.
Perhaps
the next decade.
Perhaps
the next decade.
Bye.
Take care.
Unbelievable.
Andy's a completely changed man,
and Elin looks so happy.
But more importantly,
the food is stunning.
Le Bistro
is finally on its way
to becoming
a huge success.
Who knows?
One day, he may win
a Michelin star.
since chef Gordon Ramsay
traveled across the country
trying to help failing
restaurateurs.
Tell everybody
to go home.
I'm shutting the place down.
They don't know what
the they're doing.
I'm a loser, everybody.
I'm the worst.
They may have asked
for his help,
But that didn't stop them
from fighting Chef Ramsay
every step of the way.
Don't you go there!
Don't point that
thing at me.
I'll do what the
I like.
I think you're a jerk.
Well, you can't just act like
a precious princess.
Yeah, I look like a
princess, right?
Now, one year later...
How are you?
Now, one year later...
How are you?
Chef Ramsay is back,
asking the questions we all
want the answers to.
Did you really hate me
that much?
Did you pay
the money back?
Has he become less
of a snob?
Get ready for a night
of big surprises
as Chef Ramsay finds out
what happened to
the restaurants he tried
to save.
First, we return to Lido's in
Manhattan Beach, California...
You come out,
make us look like
in front of,
like, friends and customers.
Where a young, immature owner
Spent more time running
to the bathroom
than running her restaurant.
And we'll check in
on Anna Vincenzo's
in Boca Raton, Florida...
Can I get some
servers back here?
Run by a hot-tempered owner
Who was completely resistant
to change.
Oh, you're gonna get
your ass kicked.
Finally, we'll get updated
on Le Bistro
in Lighthouse Point,
Florida.
He wants medium-rare.
Tell him to go himself.
Andy the owner not only lashed
out at his customers...
Are you looking for naked women
dancing on the table?
He went after Chef Ramsay
as well.
You don't intimidate me.
What?
You don't intimidate me.
What?
Tonight, you will see it all.
I can't keep doing it.
I'm done.
Whose restaurants are cooking
And who turned their kitchen
back into a nightmare?
Can I hit him now?
When I arrived
in Manhattan Beach--wow.
When I arrived
in Manhattan Beach--wow.
This is the California dream.
I wanted to move there.
This little town was amazing.
Just 1/2 an hour outside L.A.
Beautiful beaches,
beautiful people.
But one of its local
restaurants, Lido,
was an ugly mess.
Biggest problem?
Lisa.
An owner completely clueless
on how to run a business.
I don't want
to hear complaints.
I don't want
to hear.
I just want to hang out.
Ay.
She had a couple of diplomas.
Big deal.
Big deal.
The problem was that Lisa
treated Lido
less like a business and more
like a sorority party.
Damien is bar manager
and someone that I have been
kind of dating
in the last six months.
Thank you.
- Hello.
- Hi.
How are you?
Very well, thank you.
How are you?
Good.
I'm Lisa Hemmat.
Lisa, nice to see you.
How old are you if you don't
mind me asking?
28.
28.
So you got it
when you were 23?
23.
What was that,
a graduation present?
23.
What was that,
a graduation present?
So I'm gonna have
a quick bite to eat.
Okay.
Thank you.
That's just gross.
Ugh.
This was definitely gonna
be a big challenge.
I'll bypass.
Thank you though.
The chefs were a pair of
brothers, Arturo and Luis.
That night's dinner service,
I realized Lisa
wasn't holding them
to any standard
in the kitchen whatsoever.
When was the last time you
looked in this fridge?
Uh, I never really
examined it.
Uh, I never really
examined it.
How long ago do you think
that was sliced?
I don't know.
A couple of days.
Roughly?
Couple of days?
That is scary.
The old food was disgusting.
But what I found next
was an absolute disgrace.
Stop!
You!
Everybody, stop!
Lisa, come here.
When was the last time this
place was cleaned?
They should be cleaning
every day.
But look.
Everywhere--disgusting.
Look at it.
This is above food.
I mean, come on.
I mean, come on.
Luis, I am not serving
food like this.
Okay.
That is disgusting.
I don't think it really
has affected
or gone in the food.
How do you know?
Lisa just wasn't getting it,
so I had no option
but to do something
really drastic.
All these tables here,
can I borrow you
for two seconds, please?
Follow me.
I just stopped serving
food in here
because of the
and the dust.
Are you interested in being
served dinner with that filth?
Mmm, no.
Mmm, no.
That's your customers.
You need me
to tell you that?
Laugh.
I'm not laughing.
I think you're a jerk.
Excuse me.
Lisa.
You come out, make us look like
in front of,
Like, friends and customers.
Lisa, you are
totally oblivious
to what's happening
in your business.
You may have bought the
restaurant at 23, my darling,
but you're not
running it.
Grow up, Lisa,
will you?
Things were getting surreal.
While the staff were cleaning
the kitchen...
- He's right.
- Filthy.
Impatient...S were getting
and Lisa was hiding
in the toilet.
She's in the restroom
and the restaurant's
in the.
That's clean, yeah?
Yeah.
It's the cleanest
I've ever seen it.
It's the cleanest
I've ever seen it.
Luis, okay, we start
firing up again now, yes?
Everybody was pitching in
to save the dinner service.
Lisa disappeared to the loo.
In fact, she stayed in there
all freaking night
until that last customer left.
How embarrassing is that?
Is that the kind of trick
that they teach you
in an honor's degree,
to disappear in the toilet?
That's not the way
to face problems.
What was I supposed to do?
Like, what?
Do you want me to go back
and dust?
Do you want me to go back
and dust?
Like, I don't get what you're
trying to say now.
You don't get it.
Okay.
So no one's ever told
you the truth,
but more importantly,
I think you're in denial.
Why am I here?
Because we need help
and I'm missing
a key ingredient, obviously.
Tomorrow, new start.
Up until that point,
Lisa hadn't given me one reason
for me to believe in her.
But the next day,
she honestly surprised me.
Things that I would like
to change about Lido today.
Things that I would like
to change about Lido today.
Mm-hmm.
Be proud of the food
we're serving.
Keep a clean and sanitary
environment.
Learn how
the kitchen operates.
Tonight, you--
yeah, here we are--
are on the line.
That's right.Yeah.
Are you serious?
I'm very serious.
It became so obvious
so quickly
that Lisa had never spent time
in a kitchen before.
How ridiculous is that?
Lisa, get comfortable with it,
yeah?
Yeah.
Get comfortable.
Why is this not turning on?
Why is this not turning on?
This is hot.
I don't know what to do with it.
Keep it here?
Whoa!
Why is it flaming?
Okay, Lisa may never be a chef.
got it.
But at least she started showing
interest in the food.
Why isn't it going
in there?
I think
it's a very valid point.
Why is it going
in the microwave?
Why can't it go--
the oven's on?
Yeah, it's on.
Can you see what
I'm trying to say?
It's really important
for you to see this.
Dinner service did have
its ups and downs,
but I did like what I've seen
coming out of Lisa.
but I did like what I've seen
coming out of Lisa.
And that night,
we transformed Lido.
Ahh!
Come in. Come in. Come in.
Wow!
Whoa!
Come in.
Oh, my God. Wow.
It's beautiful.
Was dividingous wall that
your restaurant has gone.
Now the whole thing just
feels open.
And one thing you've got
every chance at succeeding in
is becoming Manhattan's,
yeah, local, cool...
wine bar.
Serving great food,
great wines by the glasses.
Serving great food,
great wines by the glasses.
More importantly,
a very cool place
to hang out.
Everybody was so excited
with the new menu.
Homemade chicken sausage.
Grilled baby artichokes.
One of my favorites,
the flatbreads.
They are fantastic.
And the energy levels
for relaunch night
was at an all-time high.
One, two, three.
Lido.
Lido!
Lido!
Whoo!
Let's do it.
Welcome to the new Lido.
Thank you.
Enjoy some wine tonight.
But it didn't take long for all
hell to break loose.
I'm begging you just
to talk to each other.
I'm begging you just
to talk to each other.
Arturo,
will you please tell her
to make some food?
Lisa, I'm trying right now.
I can't do my stuff too.
And then the unthinkable
happened.
The entire kitchen team
disappeared.
Oh, my God.
Hello?
We giving up. Bye.
Arturo!
We giving up, sir.
Yeah, I know you're giving up.
Okay?
Why?
Is this what they do?
Luis!
Luis!
Never seen that ever before
in my entire cooking career.
I called Scott,
I called Scott,
one of the best chefs
I know.
Jump in the car and get down
here quickly,
will you, please?
But without the staff,
we were toast.
Hey, Luis!
I begged them to come back
for Lisa.
This is music to my ears.
Moments later, Scott arrived.
Scott's here.
Let's get this back together,
yes?
Listen up, everybody.
I need a prosciutto pizza
in the oven.
I need a lamb sandwich up top
right now.
For 106.
Thank you.
Yay!
Excellent.
That's good.
That's good.
It wasn't perfect,
But we did manage
to save the night.
More importantly,
I now believed in Lisa.
You have seriously grown up
this week
more than I ever expected
you to do.
I seriously believe in you.
Thank you.
I can't wait to come back.
Can't wait to have you back.
I'll be your honor student.
Good night.
Well done, my darling.
Yeah, well done.
Thank you so much.
Good luck.
Spend time in that kitchen.
I'm back at Lido
in Manhattan Beach.
I'm back at Lido
in Manhattan Beach.
Now, last time I was here,
the owner spent more time
in the bathroom than she did
in the kitchen.
Has she grown up and turned
her business around?
We're about to find out.
Coming up, has Lido's passed
Chef Ramsay's test...
I've never done this before.
You know that?
Or is the business back
in the toilet?
Then, remember Anna Vincenzo's
in Boca Raton?
Cece the owner fought
with Chef Ramsay at every turn.
Okay, so you want me to be
your puppet--
Why are you shouting?
Because you're pissing me
the off.
Now Chef Ramsay's back
and he and Cece
go at it again.
I'm sat in front of a lady
that doesn't really
I'm sat in front of a lady
that doesn't really
give a toss
about the restaurant.
You don't wanna
miss this reunion.
Coming up on Kitchen Nightmares
Revisited.
Lido's was run by a young,
Laid-back Californian.
I don't want
to hear complaints.
I don't want to hear.
I just want to hang out.
Lisa was not only friends
with her employees...
Do you have his
phone number?
She was hooking up
with the bartender.
It's probably a bad idea,
but I'm gonna do it anyways.
And when Chef Ramsay wanted Lisa
to face the cold, hard truth...
Grow up, Lisa, will you?
She fell apart
and went into hiding.
Where is Lisa?
Has she gone upstairs?
She's in the restroom,
yeah.
She's in the restroom?
She's in the restroom?
Chef Ramsay transformed
the restaurant
and finally got Lisa to act
like a responsible owner
and less like a party girl.
Now one year later,
is Lido's on the path to success
or on the road to failure?
Last time I was at Lido,
the owner Lisa
didn't have a clue
how to run a business.
The food was rotten,
the kitchen was filthy dirty,
and she couldn't understand
to why customers
weren't showing up.
I'm dying to see how her
business is doing now.
Brace myself.
Brace myself.
Hello.
Hey!
How are you, my darling?
Good.
Good to see you well.
What a surprise.
Likewise.
Good to see you too.
God, the atmosphere here
is amazing.
Really good.
There's one person I can't see.
Where is she?
I think she's
in the restroom.
Oh, please.
You're kidding me.
She's in the bathroom?
Yes.
Can I have a word with her?
Let me get her.
Thank you.
Lisa?
Hey.
Hey, what's up?
So we have a visitor.
So we have a visitor.
Oh, my gosh.
,
how are you?
Where have you been?
Good to see you, darling.
Good to see you too.
Likewise.
Good to see you too.
My goodness me.
You look great.
Thank you.
You too.
This place is amazing.
I know.
Packed house.
Unbelievable.
Thank you.
Trust you to be
in the bathroom.
Where is Lisa?
You know, you got to go to
the restroom once in a while.
He just has bad timing.
Well, that was just
a general break.
That was a coincidence.
No one's pissed you off?
No, no, no, no, no.
Okay, good.
No, no, no, no, no.
Okay, good.
How's things?
Things have actually been
really good.
I seriously took to heart
everything that you said.
I wanted to be your A-plus
student when you came back.
Have you stuck to the plan?
I've stuck to the plan.
Yeah?
I got to learn all
of the recipes.
Got to know how
the kitchen operates.
We've gotten great
cleaning habits.
That's brilliant.
Oh, I wanted you to taste
the mushroom flatbread
that you inspired.
Okay.
It's one of my favorites.
I'm kind of addicted to it.
That looks amazing.
Thank you, my darling.
It's the, um,
wild mushroom,
spinach, ricotta cheese,
mozzarella.
spinach, ricotta cheese,
mozzarella.
That's delicious.
Thank you.
I'm glad you like it.
I wanted to make him proud
and I wanted to do
the absolute best I could,
so I've been looking forward
to this day for a long time.
The business in terms
of over the last 12 months,
where are we?
I would say we're up
about 20%,
which puts me at about
a nice profitability.
Wow.
That's fantastic news.
So, um, where's
your boyfriend Damien gone?
Is Lisa a good boss?
Lisa is a lovely boss.
Sounds like it's
an intimate lovely.
I am dating Lisa, yes.
Okay.
Okay.
Who cares?
He was out of here about
a week after you left.
I really followed
your advice.
I'm telling you.
Well, I didn't tell you
to fire your boyfriend.
Well, kind of.
But--did I?
It was a great thing.
Amazing thing.
I would never date
an employee again ever,
ever, ever, never ever.
Let's go back 12 months.
Um, worst moment?
The dust.
Are you interested in being
served dinner with that filth
dripping in your food?
Does anyone want to eat now?
Does anyone want to eat now?
Mm-mmm.
I think you're a jerk.
Did you really hate me
that much?
I really hated you
that much.
I really did.
On a scale of one to ten?
10, 11 maybe.
10? 11?
Wow.
Yeah.
So low.
That's amazing.
I know.
You're amazing,
because somehow
you turned me around.
Now I love you.
Oh, well,
I guess excuse me for a moment.
Well, Lisa,
don't let me stop you.
The fact that you're running
your business,
I'm so happy.
Thank you.
Huh?
I've taken definitely more
of a leadership role,
especially in the kitchen.
especially in the kitchen.
I feel much more comfortable
walking back
and talking to Luis and making
sure it's done right.
Can I just say--
look, it's shining here!
It is,
isn't it?
Huh?
You want to bring
the customers back now?
I don't want to bring
the customers.
I want to bring out
my white glove, okay?
I just want to--
never done this before.
You know that?
Last time,
you got pissy with me.
This is above food.
I mean, come on.
I don't think it really
has affected
or gone in the food.
How do you know?
How do you know?
All right,
let's hope we did good.
Spotless.
Yay.
Absolutely spotless.
Well done.
Thank you.
Since he's been gone,
we have a lot of customers
come in and ask about it.
So I gladly take them back
and show 'em
how clean we keep everything.
I have one other thing that I
have to kind of show off to you.
Since you inspired
my wine bar,
I came out with my own
Lido brand wines.
You're kidding me.
No.
Thank you.
We shouldn't be drinking
at lunchtime.
However--
so what is this?
Special occasion.
Special occasion.
This is the Pinot noir.
That's lovely.
Cheers, darling.
House Pinot.
Mmm.
That's lovely.
One more thing.
I have a favor
to ask of you.
You're full of it today.
I'm full of it today.
Can you help me
make a dish...
You got me a present?
You want me to cook
for you now?
To go with that,
please?
You've become demanding.
I think he thought
I might have been
a little bit bossy or I asked
a little bit too much,
but, you know, he wanted me
to take the reins.
Let me get that chef's jacket
you got me last time.
Tonight, you--
yeah,
here we are--
yeah,
here we are--
are on the line.
That's right.
Be your sous chef today.
You're smart
in your old age.
Right, let's do some
pan-seared duck
with a cherry mustardo sauce
with chanterelles
and braised shallots.
Will you grab Luis for me?
How are you,
Mr. Happy Man?
Good to see you.
Welcome back.
So, duck.
Cook it skin side down.
Now, the duck,
just slice it nice and thick,
so the goodness stays
in there.
so the goodness stays
in there.
Now sauce.
Scatter the cherries around.
Now the bad news is
you can't taste it.
I know.
I'm proud of being
a vegetarian,
but it did smell delicious.
Who's the chief taster?
Bruna.
Yes!
Bruna, right.
Bruna came and tried the food.
You could just tell
by her facial expression
that it was fabulous.
Amazing.
Oh.
Thank you.
Bless you.
The biggest thing
I've learned from Gordon
is to get back in the kitchen,
be confident
is to get back in the kitchen,
be confident
in taking the reins
of the whole entire operation
of the restaurant.
I'm very thankful.
Darling, keep up the good work.
Thank you.
Yes.
I want to give you
a token here.
You're giving me a present?
Yes, this is our
single-vineyard Pinot.
How wonderful.
The experience overall
was priceless
and I'd do it again
in a heartbeat.
Thank you for everything.
Yes, well done.
Thank you.
Take care.
Thank you, bye.
Wow. It's like night
and day in there.
And Lisa's gone
from an immature kid
to a very savvy
businesswoman.
And if she can turn
her business around
and increase sales by 20%
in the midst of a recession,
and increase sales by 20%
in the midst of a recession,
then trust me,
sky's the limit for Lido's.
Beautiful.
Coming up, we return
to Anna Vincenzo's
in Boca Raton, Florida,
where Cece,
an unstable owner,
had regular temper tantrums...
Tell everybody
to go home.
I'm shutting the place down.
And frequent
emotional breakdowns.
Now, one year later,
Chef Ramsay is in
for the shock of the year.
Holy crap.
What happened?
And later, who can forget Andy,
And later, who can forget Andy,
The hot-headed owner
from Le Bistro?
Don't you go there.
You won't want to miss
what happens
When Gordon and Andy
are together again.
I can still sense
stubbornness in you.
You know that?
Kitchen Nightmares Revisited.
Boca Raton, Florida.
To most people,
a wealthy beach town
just one hour north of Miami.
But when I think of Boca,
I only think of one thing.
Cece!
Here's your!
Tell everybody to
go home.
I'm shutting
the place down.
She was a real piece of work.
And in between
her temper tantrums...
Okay, forget it.
Let's go to another
table.
And her crying fits...
There's, like,
nobody coming here
and five tables we have,
like,
everything's up.
everything's up.
She was driving her restaurant,
Anna Vincenzo's,
straight into bankruptcy.
I'm a failure.
I'm afraid we're gonna
lose our house.
I have, like,
a weight on my shoulders
that, you know,
weighs 1,000 pounds.
Cece's dad Angelo,
he lent his daughter 300,000
bucks to get her started.
Now he's working for her.
I stay up at night
just thinking,
"How am I gonna
give him his money?"
Michael!
Yes?
And her husband Michael,
The head server,
he was too scared
The head server,
he was too scared
to say a word to her.
Here's your salmon divino salad.
Thank you.
That is, until I arrived
and tasted her bloody cooking.
That has to be Florida's
worst dish ever.
If he complains about this,
I'm really gonna
kick his ass.
This one looks like a,
uh, dog's dinner.
So he is a bigger
than I thought.
Just taste that for me,
would you?
That's the snapper Anna.
It's soggy.
Should be baked a little longer.
It's disgusting.
Yes, sir.
- him.
- him?
Chef Ramsay.
Surprised nobody
break his legs yet.
Surprised nobody
break his legs yet.
After my disgusting lunch,
I headed into the kitchen
to confront Cece.
You didn't taste the snapper?
I'm not gonna eat something
off your plate.
Where's Michael?
What difference does it make
where Michael is?
He's got nothing
to do with this.
He tasted it.
And what did he say?
He said it was mush.
Are you kidding me?
Where is he?
You said the
fish was mush?
No, it was tender,
the way everybody else
enjoys it.
There.
It was tender.
Michael, are you honestly
trying to tell me
that you're now saying
that was perfectly cooked?
What a joke.
A bunch of yes men
telling Madame
A bunch of yes men
telling Madame
exactly what she wants to hear.
Come on.
So you want me to be your
puppet--
Why are you shouting?
Because you're pissing me
the off.
So shut the up
and talk properly.
Oh, you're gonna get your
ass kicked.
Oh, there you go.
I'm not too sure which
is worse.
The food or the attitude.
Ooh, can I hit him now?
Can you say, "unstable"?
A lot of people said
you were a jerk.
I think I believe it.
That night,
I thought I was coming
To observe dinner service.
Instead,
I got a front-row seat
to witness a complete emotional
breakdown.
Can I get some
servers back here?
The veal has no flavor at all.
The veal has no flavor at all.
They just say
it's no flavor,
but they're willing
to let you try
to put some flavor in it,
like garlic--
No, I just don't want to put
nothing in it.
Cece was the queen.
The queen of bland frozen
cuisine.
It was no surprise food
was coming back
time and time again.
I need this reduced down
a little more
and add
a little more flavor.
Michael, you know what?
I'm ready to tell everybody
just to leave.
Just don't even want
to hear it right now.
Well, you can't just act
like a precious princess.
Yeah, I look like a
princess, right?
Sorry, I thought this
was your restaurant.
I think princess Diana didn't
hang out in the kitchen.
I think princess Diana didn't
hang out in the kitchen.
She's from your neck
of the woods, isn't she?
Wow.
I'm done.
What do you mean you're done?
Everything's
coming back.
Why do I stand here and
keep cooking for nothing?
I've had chefs quit
on me before,
but not when they've owned
the damn restaurant.
Are you gonna be all right
or are you gonna pass out?
I can't get my breath.
Michael and I got behind
the line to finish up service.
Afterwards,
I decided it was time
for Cece and I to have
a serious heart-to-heart.
It's not a joke for me.
I care.
If I didn't care,
I wouldn't be here,
So stop just saying
I don't care.
Just stop, please.
I haven't said that.
Yes, you did.
It's not a sign
of weakness
to admit
your failings.
I've closed
three restaurants,
but also have a number
of successful ones
and 1,615 members.
I know who you are,
and it's--it's--
Yeah, a jerk.
You told me earlier.
Well,
you can be a jerk.
Stop acting
like a petulant teenager.
You asked me here,
You asked me here,
and I'm here to help,
so let me in.
Okay, the food sucks.
There, you happy?
Finally, a breakthrough!
Thank God!
New day tomorrow,
okay?
We start to rebuild.
I'm sorry
I called you names.
Let's go. Up.
Now that Cece was finally
accepting responsibility,
my team and I swept in
and completely transformed
Anna Vincenzo's.
Welcome to the new
Anna Vincenzo's.
Welcome to the new
Anna Vincenzo's.
Look at the space
created.
Oh, my God.
It's so bright
and beautiful!
Dark, sedated colors.
We've got lightness.
It's contemporary,
and it's timeless.
You happy?
Yes.
Angelo, you happy?
My daughter happy,
so I'm happy.
Good.
And what do you think?
Beautiful.
God bless you.
Next, the food.
Cece's old menu
had 181 dishes on it.
181!
181!
Then I got rid
of all the frozen crap
and turned Anna Vincenzo's
into a quality
family restaurant.
Okay, let's start
from the top.
Baby fried mozzarella balls
with marinara sauce.
Parmesan breaded
pork chop.
Baked clams. They're
not frozen, they're baked.
It's so beautiful.
Wow!
Relaunch night.
I was hoping Cece
would keep her standards high
and her temper low.
If something's ready,
don't wait.
Just send it out.
Does that look
good to you?
It doesn't matter.
It doesn't matter.
That pork chop
looks burned from here.
It's done like that.
Just send it out.
Service!
It's.
I'm gonna
flip my lid,
and none of you have seen me
go crazy yet.
You know, I don't
give a.
If Cece had sent
that burnt pork chop out,
as far as I was concerned,
she was history,
and the restaurant
was gonna go under.
I was really hoping she
was gonna do the right thing.
I know it's hard.
You do not
have to send it out.
Make another one now.
Thank you.
Thank you.
And just like that,
Cece was on her way,
taking control
and turning relaunch night
into a huge, huge success.
Okay, pork chops.
Start this table.
Eggplant Parmesan,
veal Marsala,
spaghetti bolognese.
No more.
We don't have time.
Thank you.
That's what I need to hear.
We're gonna handle it.
That's establishing
a standard, Cece.
Not there,
but there, yes?
Yes, Chef.
You've got everything
you need, Cece,
to make this place work.
to make this place work.
Go for it, yeah?
Stay with it.
Can I hug you?
Of course you can.
Come here, you. Well done.
Well done.
I'm back
in Boca Raton, Florida,
to visit Anna Vincenzo's.
When you think
Anna Vincenzo's,
you think Cece.
My goodness me.
What a girl,
full of tantrums and tears.
We made a lot of changes.
I can't wait
to see how they're doing.
More importantly,
what kind of mood is Cece in?
Next, you won't
believe what Cece's done
Next, you won't
believe what Cece's done
since Chef Ramsay left.
What happened?
Don't miss
one of the most shocking
revisits ever.
I'm sorry to hear that.
Then we're going
back to Le Bistro,
where an angry owner
cared little for his customers.
He wants
it medium rare.
Tell him to go
himself.
And was in a constant battle
with Chef Ramsay.
You don't like it,
we're no good,
I'm lousy, whatever.
Now, a year later,
we'll find out if Le Bistro
is a big hit
or a big mess
when Kitchen Nightmares
Revisited returns.
Anna Vincenzo's,
an Italian restaurant
in Boca Raton, Florida,
was run by one of
the most volatile chefs
Gordon has ever met.
Can I get some
service back here?
Cece was either
losing her temper...
Well, you can't just act
like a precious princess.
Yeah, I look like
a princess, right?
Or her composure.
It took a lot of tears,
But Chef Ramsay gave Cece
the tools to succeed.
But now,
one year later...
But now,
one year later...
Anna Vincenzo's, gone.
Chef Ramsay returns
to find out
that Anna Vincenzo's
has gone out of business.
Damn.
Looking for some answers,
Chef Ramsay turns
to the one person
who would give him
the honest truth--
former server, Ashton.
Good to see you.
Good to see you, too.
Now, what happened
first off?
Did she slip back
to her old ways?
Yeah.
Oh, no.
Like, right when you left...
No.
She's like, "Well,
the prices are way too cheap,"
so she made
the prices more.
Ohh!
But them she also
lowered the portion size.
But them she also
lowered the portion size.
Oh, my God.
So it's like
she's doubling price
and making everything
half the size what it was.
Determined to get
Cece's side of the story,
Chef Ramsay paid a visit
to her home.
Beautiful place.
Okay, coming.
Oh, my goodness me,
look at you.
Hello.
Holy crap.
What happened?
Uh, I lost a half.
The secret to weight loss
is stress.
I mean, that's like
the quickest--boop!
I mean, that's like
the quickest--boop!
The quickest remedy.
I can't believe.
Anna Vincenzo's...
Yeah.
It's gone.
Yeah,
we said good-bye.
What happened?
I sold.
I'm finding that
hard to understand why
when it meant
so much to you at the time.
It's just too much
of my personal things
got in the way,
and it was
just more important.
My kids are
the most important thing.
Once you have your children,
your life
changes completely.
Anna Vincenzo
was my first baby.
Anna Vincenzo
was my first baby.
I had to make a choice.
I couldn't do both.
My family's
always come first.
Was the restaurant busy?
Yeah,
we were doing good,
but, uh, the opportunity
came up,
and I want to be
with my kids.
And how's Angelo?
How's dad?
He's good.
him?
And what about his feelings
of saying good-bye
to the restaurant?
He has
the same mixed feelings,
like, "Oh, jeez, am I ever
gonna make a pizza again?"
Or, you know.
Did you pay
him the money back?
Did you pay
him the money back?
Whatever I'm getting
from the sale
is going to him, yes.
And, uh, Michael,
how is he?
We've, uh, separated.
Damn.
I'm sorry.
And what happened?
Because you two seemed
to be getting on just fine.
I don't know, everyday life,
pressure of the business,
and...
jeez.
Two kids and...
Just a lot.
How do you feel now?
I feel good.
Mm-hmm?
You feel good?
I feel good.
You look very calm.
I am.
Relaxed.
I am.
When's he
coming back?
Why do I stand here
cooking for nothing?
Why do I stand here
cooking for nothing?
I was--I was
under a lot of stress.
Okay, so you're at home with
the children on a daily basis.
Do you have a job?
You know, you could
give me a job.
I can work
one of your kitchens.
I could give you
a job?
I'd be great
to work for you.
Well, you can't just act
like a precious princess.
Yeah, I look like
a princess, right?
Yeah, but I'm not
that crazy.
I was like, "Oh, my God.
"Okay, no wait,
I'm a different woman now.
Stay calm."
Go back 12 months,
the worst moments.
I think the worst, worst
I think the worst, worst
was when you told me
that I didn't care.
I care.
If I didn't care,
I wouldn't be here,
So stop saying
I don't care!
Just stop, please.
I'm happy you've
made that decision
to commit to the family,
and, listen,
you know more than anyone
what's right for you,
and you follow your instincts.
I was just saddened
at the fact that I returned
and Anna Vincenzo's
wasn't run by Cece.
Though I'm happy to see
you're in a good state.
Thank you.
I think Gordon and I
are very similar
in the sense that
on the outside,
it's a tough shell,
and then on the inside,
it's, you know, soft.
it's, you know, soft.
Take care of yourself.
You do the same.
He's not that bad
of a guy.
He's not that bad.
Look at that. Wow.
Coming up, he was one
of the most defensive owners
Chef Ramsay
has ever tried to help.
I'm a loser, everybody.
Oh, my God.
I'm the worst.
Now a year later,
Chef Ramsay
is in for a surprise.
What's going on?
See what it is
when Kitchen Nightmares
Revisited continues.
When you move
to Lighthouse Point, Florida,
you know you've made it.
Minutes from Boca Raton,
this little town
is filled with mansions
and millionaires.
But the locals who dared
step into Le Bistro
were treated like dirt.
He wants medium rare.
Tell him
to go himself.
Yeah?
Andy, the owner,
was so bloody arrogant.
His motto was
"The customer's always wrong."
Steak is gristly!
Get the
out of here.
Get the
out of here.
That's beautiful
beef tenderloin.
They're
a local customer.
I don't
give a.
Andy was an angry man,
And no one knew it
better than his staff.
Hey, what's that
over there?
Get off the shelf.
His poor wife, Elin,
Ran the front of house.
Be happy.
Don't be, "Uhh, uhh."
It's a bistro.
It's fun, it's upbeat.
It was bleeding money.
I was determined
to find out why.
As usual,
I started with the food.
Okay, here's the rillette.
Mmm.
Bon appetit.
Thank you.
One bite
One bite
nearly sent me straight
to the dentist's chair.
One little bite.
I think I just
chipped my tooth.
You did?
Duck cartilage.
Show him the bone
as well..
I think I've just
busted my tooth.
Hey, man, he found
the bones in the duck.
Listen, go away.
I gave Andy another shot
With his famous
lamb curry roll.
Sounds very French, right?
It's just
very rubbery.
Something was very wrong.
He hate it.
Andy had studied
In top Michelin restaurants
just like me,
In top Michelin restaurants
just like me,
but, I promise you,
I've never, ever
cooked crap like that.
The rillette,
I don't know if anyone
gave you feedback,
but it was on the verge
of breaking my tooth.
I'm the chef.
You don't like it,
that's fine.
It's your opinion.
, we're no good,
I'm lousy, whatever.
Me,
do you have issues.
As if bad food
and a defensive owner
Weren't bad enough,
that night, I discovered
another problem.
The service--slow.
Is Alex the only one
that takes orders in there?
Is Alex the only one
that takes orders in there?
Yes, one person
takes the orders,
and it slows down
things for Andy.
Amazing. Andy wouldn't allow
any other waiter
to take orders.
Not only that...
But you actually
cook as well, or not?
I can,
but Andy
does not let me cook.
He wouldn't let
his sous chef do anything
But stand around.
This is definitely his little
kingdom here, isn't it?
He's a one-man band.
Hey, hey, hey, we don't
have time for talking.
I don't care
if it's him or the queen.
When food finally arrived...
That's gross.
It's inedible.
It was quickly sent back
to the kitchen.
It was quickly sent back
to the kitchen.
Andy?
She wants it well,
but not charred.
They asked for medium well;
that's medium well.
She wants it more.
Whatever.
I'd stop right there
if I were you and go away.
You treat your wife
like a dog.
Don't bring my wife
into it.
I'm gonna do it.
Do you know why?
Don't bring
my wife into it!
Don't you
go there!
Don't point
that thing at me.
Well, just calm down.
Amazing.
Bye-bye.
Good night.
You've never, ever, ever
understood the value
of your customers,
let alone your staff,
because you don't
give a about them.
I'm a loser, everybody.
Oh, my God.
I'm the worst.
Obviously, Andy was
far too proud and stubborn
to hear the truth from me,
so I had a little trick
up my sleeve.
The next morning,
I invited him and Elin
out for a little boat ride.
How cool is this?
Terrific.
Got a little surprise
for you.
Sandwich would be nice.
Sandwich would be nice.
Sandwich,.
Stop thinking
about your tummy.
In this room
are your previous customers,
and they've got
some very important information
to tell you.
It just in general
did not live up
to our expectations.
You walk through the door,
it's kind of dark, gloomy.
There's no one
in there at all.
It's just
very uncomfortable.
Honestly, deep down,
are you looking for naked women
dancing on the table?
Hey, relax. Relax.
What are you looking for?
Relax, relax, relax.
They don't want to see
naked dancers on the table.
They don't want to see
naked dancers on the table.
Come on, Andy.
These are customers.
At that night's
dinner service,
Andy was
up to his old tricks.
I need
all the entrees now.
Elin,
don't make matters worse.
It's bad enough
having him on my ass.
I'm just saying.
Six has been there forever.
To prove a point,
I went to the restaurant
next door
and ordered dinner.
Would you mind
if I order to go?
No, sir, not at all.
Seared tuna. How long?
About ten minutes.
Sure enough,
ten minutes later,
I was enjoying
a great meal.
That is
absolutely delicious.
While impatient customers
sat inside,
I pulled Elin outside
for a wake-up call.
I pulled Elin outside
for a wake-up call.
They are full.
I'm just trying
to show you
what's happening
on your doorstep.
We're going to have
to have a serious talk.
After the last
angry customer left,
The moment
I'd been waiting for.
Andy finally
let his guard down.
You're about to blow it
completely.
We're at that point.
You've brought it
to light.
You've came,
and you've told us,
and you've showed us,
and you've showed us,
and you've
brought it to light.
Encouraged, my team and I
spent the night
Completely renovating
Le Bistro.
Have a look
at your new sign.
Oh, that's fabulous.
Modern, legible.
Isn't it nice?
I love it.
Ready to go inside,
have a look?
This is great.
Gone are the booths.
Oh, thank God.
Take a seat.
Ahh!
I also reworked
Andy's menu.
The gazpacho,
perfect for a hot
summer's evening.
Oysters--
local oysters.
Extraordinary.
Steamed mussels.
I would order that.
Perfect.
For relaunch night,
For relaunch night,
I invited
a bunch of local V.I.P.s
we're anxious
to try your food.
Oh, I'm so anxious.
I'm glad you're here.
Here you are.
Thank you.
And the night got off
to a great start.
Wow, that's really good.
But soon enough, Andy reverted
to his bad old ways.
Come here
two seconds, please.
Chef.
What the
is going on there?
This one's more cooked
than that one, Chef.
I couldn't believe it.
Andy was about to send out
undercooked food
and completely ruin
his relaunch night.
I quickly called him outside
and gave him a big gut check.
Where's the standards?
Where's the standards?
You're right.
I admit that.
You coming here,
big eye-opener.
I was so pleased.
The arrogance and
the defensiveness were gone.
Andy marched
back into the kitchen
and saved the biggest night
of his career.
You know what you could do,
would be nice?
If you put the spinach
on for me.
The snapper's delicious.
They did
a really good job.
Thank you very much.
Okay.
I finally saw the man
I've been dying to see.
You cooked
brilliantly well.
You cooked
brilliantly well.
You're a different man.
Without you,
it wasn't possible.
We appreciate it.
Take care
of that stubborn mule.
Yes?
Thank you.
Well done.
Good job.
I'm back
in Lighthouse Point, Florida,
to visit Le Bistro.
If you came here last year,
you would have been
treated to slow service,
mediocre food,
and a very arrogant owner.
We got to it,
made a lot of changes.
I'm back to find out
if all that work has paid off.
I'm back to find out
if all that work has paid off.
Coming up, Chef Ramsay returns
and is holding nothing back.
The big question,
is he still stubborn?
Has Andy stayed the course
and turned around Le Bistro?
I'm not gonna
lie to you.
Or is it a flop in Florida?
Find out when Kitchen Nightmares
Revisited continues.
Chef Ramsay has dealt
with a lot of stubborn owners,
but Andy at Le Bistro
was in a league of his own.
Don't you
go there!
It wasn't easy,
But Chef Ramsay
got through to Andy
and helped turn
the business around.
Now, one year later,
is Le Bistro still thriving,
or has Andy gone back
to his old ways?
Last time
I was at Le Bistro,
the food was awful,
the service was slow,
and the business
was falling apart.
Worse than that,
Andy wouldn't change a thing.
Worse than that,
Andy wouldn't change a thing.
More importantly, he just
wanted to fight with me.
We managed to turn him
and the business around.
I'm just hoping
he stayed on that right path.
Please.
Look at this place.
How are you?
Welcome back.
Good to see you.
Great to see you.
You look great.
You look fantastic.
Thank you.
We're great,
we're great.
Everything is great.
In general, business...
Business has been great.
10% up? 5% up?
Uh, maybe 20.
20% up?
Mm-hmm.
That's great news.
Absolutely.
The big question
I've been dying to ask--
The big question
I've been dying to ask--
is he still stubborn?
He wants medium rare.
Tell him
to go himself.
Well, certain things
won't change,
but he's actually become
a lot more lighthearted.
He was a tough nut
to crack.
I know that.
Where is he?
He is back there
in the kitchen.
Is he?
Yes.
Dare I?
Oh, please.
Jeez, here we go.
Good luck.
Thank you.
Hey.
Hey, how you doin'?
Fine. How are you?
Nice to see you.
I can see how clear
this place is now.
I can see how clear
this place is now.
The big fridge gone.
Can you communicate a lot
easier now with the waiters?
Well, you can see now.
The big question for me,
have you started
to delegate?
Yes, definitely.
You're changing.
You didn't like the customers
last time round.
The steak is gristly.
Get the
out of here.
That's beautiful
beef tenderloin.
They're
a local customer.
I don't
give a.
Well, you know,
I think you just get
used to people,
I think, more.
Yeah, of course.
I think the biggest thing
that I got
after Gordon Ramsay
being here
was change is good.
And we did
a lot of changes,
And we did
a lot of changes,
so we did a lot of good.
Okay, I'm hungry.
What's on the menu?
Um...
Surprise me.
Yeah?
Good, good, good.
He looks relaxed
in there.
Oh, yeah, he is.
I'm almost, uh...
He's like a changed man.
He is different,
he's different.
He's more comfortable
with what he's doing,
with being here
at Le Bistro.
So has he become less of
a snob and more of a local?
Yes, he has.
Gordon helped Andy
Gordon helped Andy
out of the mindset
that he's working in
a three-star Michelin restaurant
in Paris or London.
Thank you.
That looks amazing.
Thank you, Andy.
I've heard you've
turned into a bit of a, uh...
A sort of lighthearted,
uh, talented,
serious,
comedian-stroke-chef now.
Please take a seat.
Even though I felt confident
That Gordon would
love the food,
there must have been
a little tension for Andy,
there must have been
a little tension for Andy,
based upon what happened
the last time.
Delicious.
Really good.
It's so tender.
It made me feel good to see
the reaction on his face
'cause he genuinely
seemed to like the food.
So a leopard
can change his spots.
For you,
the worst moment.
Probably the boat.
The boat.
'Cause that hurt.
You know, you walk
through the door,
it's kind
of dark, gloomy,
there's no one
in there at all.
It's just
very uncomfortable.
Honestly, deep down
are you looking
Honestly, deep down
are you looking
for naked women
dancing on the table?
Whoa!
Hey, hey, relax.
What are you looking for?
Relax,
relax, relax.
And I know you did that
to make a strong point.
Very valid point.
Yeah.
Good. On that note,
I have a little surprise
for you both.
Stay there.
Excuse me two seconds.
Thank you.
Oh, my gosh.
That's really good.
I'm so sorry
to interrupt you.
Um, first of all,
really nice to see you.
It means a lot for me
to be back here
It means a lot for me
to be back here
to see Elin and Andy
standing strong,
and more importantly,
uh, this week
marks their tenth year
in business at Le Bistro.
Amazing.
I'm sure you'll join me
in wishing them
here's to another
very successful
decade.
It was more
than a toast.
He spoke so highly of us
and gave such
a phenomenal speech.
Congratulations.
Well done.
Congratulations.
Thank you very much.
We would love Gordon Ramsay
We would love Gordon Ramsay
to be here
in the next ten years
and see
this restaurant bustling.
He'd have to make
a reservation, though,
'cause he probably
wouldn't be able to get in.
Lunch is
on the house today.
Amazing!
That was a joke.
Thanks, Gordon.
Thank you very much.
Having Gordon Ramsay
here at Le Bistro
gave Andy and I
a lot of hope.
So good to see you.
Likewise.
I frankly don't know
what would have happened
if he didn't come
last year.
I don't know if we would have
still been opened.
Good to see you both,
and good luck.
Perhaps
the next decade.
Perhaps
the next decade.
Bye.
Take care.
Unbelievable.
Andy's a completely changed man,
and Elin looks so happy.
But more importantly,
the food is stunning.
Le Bistro
is finally on its way
to becoming
a huge success.
Who knows?
One day, he may win
a Michelin star.