It's been a year
Since Chef Gordon Ramsay
traveled cross-country
trying to save restaurants
on the verge of collapse.
I'm gonna be pissed off!
It's well-done, Sam.
But not only did Gordon have
to get rid of disgusting food,
he had to repair families
who were at the breaking point.
I've been doing that
Since I was 13 next to you.
You don't see me?
I took them out. I'm not putting 'em back.
Don't argue about everything!
Now Gordon is back
to ask the questions
we've been waiting a year to get the answers to.
Let's take it from the top. What happened after I left?
Business, from this time a year ago, where are we?
Is there anything you wanted to say to me now
that you didn't get a chance to say last year?
Tonight, you will see emotional reunions
as Gordon finds out what happened
to the restaurants and the families he tried to save.
There's Giuseppi's in Detroit.
Why don't we ever have towels in this line?
There's a towel right there.
I wouldn't even wipe my ass with that.
Joe, at war with his son Sam.
Mom caught in the crossfire.
How many times
You looked at me and said, "Hey,
holy good job"?
Not once.
There's Sante La Brea
in Hollywood. What?
I'm keep in mind what is said,!
Good-bye!
The owner Dean
on the verge of a breakdown.
Taking it out on his two sons.
Even if I'm wrong, do it.
Tonight, we'll see who saved
Their family restaurant,
and who turned their kitchens back into nightmares.
I'm ready to rock and roll.
Last year, Gordon tried
to turn around restaurants
across the country.
In a moment, you'll see how they're doing today.
But first, a look back
at what Sante La Brea was like just a year ago.
Located in the heart of Hollywood,
Sante La Brea felt like a good, old-fashioned situation comedy.
There was the wacky owner Dean,
his two sons Sammy and Arthur,
who think Dad has completely lost it.
I took 'em out. I'm not putting 'em back.
, even if I'm wrong,
Do it.
There's Mark, the general manager
with an embarrassing problem.
I don't like wearing deodorant.
What can I tell you? Ugh.
And lastly, there's the grumpy Chef Aurelio.
I can do whatever I want here, so...
What the?
But Sante La Brea
was no laughing matter as this restaurant
was failing miserably.
What's the problems with the restaurant?
Straight off, what is it?
Everyone takes advantage of me.
I'm not really making money.
I'm actually spending money for last year.
When it came time
for a healthy Sante La Brea lunch, Gordon was horrified.
This restaurant prides itself on being healthy.
That does not look healthy.
And they are disgusting.
There you go, buddy.
Uh, this here is a mobudofu.
And then came the dish
which Gordon would forever identify
with Sante La Brea.
This is a joke.
Didn't know mobudofu means in Chinese.
That's for sure.
How was it?
Just in terms of the presentation,
it looked like a dog's dinner.
Mm. Then you get to taste it.
It's hideous.
So...
Oh, God.
Oh. Not that bad.
Show me where the salmon is.
It was smelling fishy.
Dean was clearly in denial.
But the one thing he couldn't deny
was what Gordon found on an inspection
of his kitchen. it's rotten.
Your food is about as healthy as these vegetables.
When I smell , eh,
I go straight for the jugular.
There's nothing
for me to say.
The biggest problem in this restaurant is you.
Congratulations.
It's a disgrace.
Clearly, Sante La Brea
had many problems, but the one thing
Dean had going for him
was his two devoted sons.
I see the tears forming, Dad.
I really want to cry.
Give me a hug, man. Show me some love.
Let's see some fatherly loving.
Same to you.
As customers came in for dinner that night,
Aurelio was in the kitchen doing what he normally did.
Ignoring Dean.
Just listen to me.
Okay, go to the back. Don't stay here.
I want to stay here,
and you're gonna do what I'm asking.
Just do it. Go to the back.
No, listen, Aurelio.
As for the customers,
They weren't very happy with what Aurelio
was doing either. that's not good.
Yeah, we're not very happy with this.
No, right.
It's just very bland.
Minutes later,
Chef Ramsay unveiled
another shocking discovery.
And what is that?
Fake duck.
After the last unhappy customers left,
there was one important matter
that Chef Ramsay had to deal with right away.
If a health inspector had witnessed what I witnessed
just in one of the fridges,
bang. game over.
Clean this pig sty.
This place does not deserve an "A."
And the only thing you're getting from me tonight
is that, an "F."
There. It's staying on.
Now move your asses.
The staff clearly
Got the message and pulled
an all-nighter,
cleaning Sante La Brea
inch by inch.
Satisfied that Sante La Brea was now clean,
Gordon turned his attention to the food.
Two specials on the menu tonight, yes?
First dish is a halibut.
We're gonna cook it in a marinade.
Second dish, salad of shrimp.
Local shrimps.
It's really nice to see Chef Ramsay be able
to take hisje ne sais quoi
and bring it down to our level.
Like we're doing ghetto Gordon.
But Gordon was not done.
Moments before dinner service, he shocked the staff again.
Dean, yesterday,
there were some serious infractions in this restaurant.
Yeah. Here he is.
Do what you have to do.
Sir, put your hands in front of you.
Arms together.
You're not touching anything tonight.
You're gonna tell them exactly what you want them to do.
Run your business vocally.
You're not getting arrested, you silly Billy.
Hey, relax. Look at him.
He's about to cry.
Okay, first table
just about to arrive. let's go.
Dinner service started well
Because of Gordon's new specials.
We have a spiced halibut,
which is marinated in fresh yogurt.
But it didn't take long
for Mark to dampen the evening.
Mark.
You're sweating again.
Oh, no, use a napkin.
Do you guys have a reservation?
Damp it down or dry it or absorb--
I don't know, but it's all leaking over.
- Oh, my God. - No,.
Gordon, please, send him home.
Send-- I don't need him.
It's your member of staff.
needs to leave.
Gordon ordered Mark
To run home and change his shirt.
Secret--made for a lady,
strong enough for a man.
After another up-and-down night
at Sante La Brea,
Gordon still pushed forward
with his plan to re-launch.
He brought in crews to give the place
a complete makeover.
Here we go. Outside patio.
Right. Come through. Look.
Oh, my God. Oh, my God.
No dirty white curtain.
Fresh shades.
Hand-painted blinds.
New benches.
Oh, this is comfortable, man.
What a vibrant, sexy, healthy change.
Awesome.
I'm moved to tears so much
'cause he's a brilliant man.
It's really cool.
Chef Ramsay then unveiled a new menu
That was not only healthy,
but tasted great as well.
The menu. Absolutely crucial.
When you come into something healthy
and vibrant-- Oh!
Dad got really emotional
When he saw the new menu.
I'm so happy to see my dad happy.
It's fresh,
and if it's not fresh, it's not on there.
I'm happy for you. You deserve it.
And your sons deserve it.
Thank you, man.
Everything was in place
For a successful re-launch.
Halibut?
Wonderful, wonderful.
Can I get the sea bass? Sea bass.
Until Dean pushed
A little too hard
in the kitchen.
Just hurry up a little bit.
I need the food out. Do it fast.
You really want me to leave?
Look, keep in mind what I say, okay? What?
I'm keeping in mind what is said,.
Stop it!
Good-bye!
. I'll do it.
What's the matter?
Get the out of here.
I don't need him. Hold on.
Get out.
I'm tired of.
Aurelio! Aurelio!
Re-launch night.
Come on!
What in the.
With the restaurant packed
with impatient customers
and no chef in the kitchen,
re-launch night was about to turn
into a complete flop.
Where is our grilled cheese and our hummus?
But Aurelio had second thoughts and came back
to apologize to Chef Ramsay.
Come here. I just want to say I'm sorry.
Okay, no, no, but listen.
Listen. Come here. This is important.
This is launch night.
I can't beg the.
You do care, don't you?
I can't. I begged you all my life.
Okay, at least pay me
the rest of the money you owe me.
That's all you care about.
I'm not giving you a cent.
I'm not working till I'm paid.
Okay, how much money are you owed?
He owe me $145. Okay, here, here, here.
No, no, no, come here.
There's $100.
Okay, the rest comes after service.
Please.
Let's go.
I'm just going to do this tonight because of him.
Okay, thank you. Thank you.
Come here. Calm down.
Big, deep breath, yeah?
The crisis was averted.
And the kitchen caught up.
And re-launch night was a Hollywood hit.
Look at it. It's beautiful.
And I really like the sauce
and the vegetables.
Dean was thrilled.
Thank you very much. Thank you.
And so was Chef Ramsay
because this restaurant was one
of the toughest turnarounds ever.
Now it's time to see how Sante La Brea is doing today.
I'm here at the scene
of Hollywood's biggest flop last year,
Sante La Brea.
Now this place gave me a headache,
an even bigger stomachache,
so I'm back to see if this Hollywood story
has a happy ending.
Coming up... I'm shocked.
Not one, but three shocking surprises
the moment Chef Ramsay walks in.
Is there anything you wanted to say to me now
that you didn't get a chance to say last year?
And Mark leaves Gordon
In complete disbelief.
Say that again.
Then we go back to Giuseppi's,
A failing restaurant tearing a family apart.
How many times you looked at me and said, "Hey,
holy , good job"?
Not once, Dad,
so don't tell me about that.
Chef Ramsay finds out
If the Borgias have stayed together,
or whether they've gone back
to their old brawling ways.
Well, it's your kitchen then clean it, you lazy.
Plus you'll find out
One of the top three fights in Kitchen Nightmares history.
All this when this special edition
of Kitchen Nightmares continues.
When Chef Ramsay goes to work
on any of the restaurants, he always does
a thorough kitchen inspection.
And while some are absolutely fine,
others are a disgusting mess.
Oh, God.
Here are the three worst inspections
in Kitchen Nightmares history.
Fiesta Sunrise,
a Mexican restaurant in West Nyack, New York.
- What's that? - The burritos.
What's that one?
The chicken for enchiladas.
Oh. What's that?
That was ground beef.
Ground beef?
How come its fat, you idiot?
It's fatter than you.
What's that?
The beans.
Ugh. How?
It's like a cement mixer.
Ladies and gentlemen,
I'm so sorry, but we're stopping service.
Seascape Inn,
A family restaurant in Islip, New York.
God, when was the last time this place was cleaned?
Oh,.
Oh, my God.
What is that?
So that's the pesto
I had for lunch.
This is 10,000 times worse
than I thought it would be.
How dare you cook me a lunch
out of this kitchen?
Touch the wall, you dirty pig!
This is disgusting.
I'm closing it down.
And number one,
Dillon's, an Indian restaurant in New York City.
It's beyond disgusting.
You will kill somebody.
What is that?
Is that for rats or mice?
Food for to catch a rat.
So we have got rats here.
Rat is all over the place.
Oh, my God, look.
I got one in my hair.
It's cockroaches.
Boxes full of them.
Oh, my God, look.
- There they are there. - Oh,.
Oh, my God. Look at that!
There you go.
Now back to Sante La Brea,
Whose kitchen was no treat for Chef Ramsay either.
It's rotten.
But another huge problem
With this restaurant was the owner Dean.
You just got on her!
Don't do it!
He lashed out at everyone,
Including his two sons Arthur and Sammy.
Go --even if I'm wrong, do it.
And then there was Mark,
the sweaty manager,
who really didn't know what to do.
Damp it down or dry it or absorb--
I don't know, but it's all leaking over.
- Oh, my God. - No,.
It was a difficult turnaround,
But Chef Ramsay left Sante La Brea in good shape
for the future.
It's a year later.
Time to see if this Hollywood eatery
is still in the spotlight.
Ah, Sante La Brea.
Last year, they gave me salmon that made me sick,
the restaurant manager had B.O.,
and I had to bribe the chef not to quit.
Let's see if these guys have finally got their act together.
Good morning. Good morning, Gordon.
Welcome back. Good to see you, sir. Are you well?
Good to see you, man. I'm very well.
Thank you. You're looking good.
You're looking fresh. Arthur, how are you?
Good to see you, buddy. You well? You too.
And how's things? Things are good.
Things have been improved since last year.
And you know... Where is Dad?
My father retired, passed it on to us.
Overseas. He's in Syria, basically.
He's overseas. I'm shocked.
If there was one thing that was a concern
for me when I was here is just the level of anxiety
and, I suppose, stress.
Yeah, definitely over-stressed.
Dare I ask?
Where is he?
Mark.
Ah.
Where-- he's in the back. Mark.
No, he's not in the back? Thank God.
No, Mark has--we put him out to pasture big time.
Mark's gone as well?
I do not miss Mark at all.
Not for a second,
not for an ounce of my being. Nothing.
Aurelio's gone.
All the cancer.
The chef-- the chef's gone as well?
Oh, yeah.
The guy was one of the many cancers
we had infecting this whole place.
I'm pleased to see you both standing strong.
More importantly the fact that the business,
you know, is surviving.
We're doing very well.
I'm gonna have a quick look around.
But before I do that, I'm gonna quickly go to the bathroom.
Thank you, Arthur.
Now they may never want to see Mark again,
but I certainly do.
We went to bloody hell and back, him and I.
Hi, Mark, it's Gordon.
I'm very well, thank you. How are you?
Listen, I'm slightly shocked the fact
that I just returned, you're not here.
Can I meet you in five or ten minutes?
I know you live locally.
Okay, good.
Now just to keep it under wraps,
will you call me when you're two minutes away
so I can come out and meet you?
Dare I?
Please.
Remember here last time?
Of course.
The chicken comes in fresh.
I guess this is extra.
Why are you lying?
First thing that hits me are the labels.
Labels and dates. Look at the floor.
The floor's clean enough to bloody eat off it.
No fear at all Gordon walking into the fridge.
I wanted to show him
how organic and how clean everything is.
Well done. Huh?
Oh, two seconds, I just got to get this.
Hello?
Hi.
Okay, okay.
Give me two seconds. I'll be just one minute.
And so nice to talk to you.
What a surprise. What a surprise.
First of all, it's good to see you.
Why did you leave?
There was a little dissension between all of us.
I never had
the respect back after that.
I was the butt of the joke.
Do you miss working there?
It was the people. It was nice.
I would have liked to have taken your menu
and ran with it.
You're still sweating.
Look. Um, it's...
We're not even working, and you're still sweating.
So what are you doing, apart from sweating?
Besides sweating, I'm working
for a company right now that does raw food
'cause I am into raw food.
Ugh.
Is there anything you wanted to say to me now
that you didn't get a chance to say last year?
Give me a job.
Say that again.
Give me a job.
I thought that when you came along,
I thought maybe God delivered you.
Yeah. Yeah.
So hold on.
Hold on, hold on, hold on.
Do something about your sweating first,
and I may think about it.
It's like Niagara Falls with your arm pits.
It's not Niagara Falls.
Thank you. Good to see you.
Look after yourself. All right.
I will. You do the same. Take care.
Up next, Arthur and Sammy
Turn the tables on Chef Ramsay.
You little.
See how they got one over on Gordon.
Unbelievable.
And later, Gordon returns to Giuseppi's...
I don't like that steak. I don't like it.
- It's well-done, Sam. - It looks like.
A struggling Italian restaurant
Where a father and son were at war
and mom was caught in the middle.
I've been scrubbing floors next to you.
I've been wanting you to notice me
For how long?
We'll find out if the restaurant has survived
The recession and whether this family is united or divided...
When Kitchen Nightmares Revisited continues.
Chef Ramsay's revisit to Sante La Brea
has been full of surprises.
I'm shocked.
Gone are Mark, the sweaty manager,
And Aurelio, the belligerent chef.
But the biggest surprise was Dean,
who moved to the Middle East
and left the restaurant to his sons.
When I first met your father, I felt
that he was on the verge of a nervous breakdown.
Don't eat, don't drink, don't do anything here.
This is not good, okay?
Whenever I see that,
I'm gonna be pissed off!
I don't think we could really be committed 100%
while he was still around
because, even if we did try to make decisions,
and even if we did try to implement our own ideas,
he would just go over our heads and change things.
Can we call him?
Definitely, it's the middle of the night,
but I'm sure he'll get up to talk to you.
- Yo, Dad. - Hello.
There we go.
Thank you. Thank you.
Dean, it's Gordon. How are you?
Good, listen, I'm so sorry you're not here,
but more importantly how have you been?
I think the boys are doing a great job,
and I'm sure you're gonna be incredibly proud of them
when you come back and see what they've done.
I think Dad's very proud of us.
Absolutely.
I mean, the fact that he can actually leave
and go overseas
and chill with his family for a bit
and leave the place with us.
I think he's very, very proud. Very happy.
And one more thing I wanted
to say before I go... mogodufu!
Bye-bye now.
So business,
month on, month in,
from this time a year ago,
where are we? I could say about 10% better.
So you're up 10%?
Even considering the recession.
So who replaced Mark?
Dawn. Yeah, got my girlfriend in.
There she is.
You lucky man. Right.
See. Nothing.
I'm good, I hope.
Salmon's cooked beautifully. Nice and pink.
My God.
I told my chef, make this one good.
That is delicious.
Really good.
Now this is a asparagus dish.
Ginger and, like, a vegan tofu cream sauce.
I've never been a big fan of tofu,
but you managed to make it delicious.
It's soy protein. It's soy protein.
On chicken. On chicken.
I can't believe you bastards made me eat that.
You sneak that in without even telling me.
You'd want to eat more, wouldn't you?
Not only that, I just said it's delicious,
which it is delicious. I stand by it.
I wanted to wait till you...
You little.
You're happy with that one,
aren't you? yes?
We fooled the-- we fooled the master.
Honestly, I'm very proud.
And more importantly,
the fact that Dad's out of it
and, you know, less stressful.
He can come back here one day
and enjoy the fruits of his labor, yeah,
and your talents.
Keep it going. Absolutely.
If it wasn't for Gordon,
we'd probably be out of business.
I can easily say that.
Well done.
Good to see you guys. Awesome. Take care.
Likewise. Take care, yes?
Take care. Well done.
Sammy and Arthur are well on their way.
They have a great location, great, healthy food,
and more importantly, a manager that doesn't sweat
all over the menus.
A Hollywood story with a happy ending.
Now it's time for a quick update
on Finn McCool's.
♪ my young love said to me ♪
Chef Ramsay first visited them
a few years ago.
Buddy and his two sons
were going bankrupt.
If there was no significant improvement,
How long could you afford to stay open for?
We're in trouble right now.
The food was a disaster.
Always the sign of a very insecure chef.
When he macerates everything in balsalmic vinegar.
They had no customers.
Why don't more locals, you know, come?
Maybe they've come here and had a bad experience
and didn't want to come back.
Jason had no hope.
I'm worried every night going to bed.
Are you going to be able to pay this mortgage?
I can't describe to you
how stressful that is.
And Brian had given up in the kitchen.
I'm done working here.
In one week, Chef Ramsay
not only changed the restaurant,
but the family's attitude as well.
Last year,
when Chef Ramsay returned,
we found out that buddy maintained all the changes
and business boomed.
Business, how's it been the last 12 months?
We are up, average across the board,
35%. Great.
Buddy was finally making money,
And Brian was a changed man.
You sound so confident, Brian, you know that?
We're having fun. Great.
Unfortunately, buddy suffered a heart attack
But is now doing fine.
This year, another new development
for the mazio family.
A buyer made buddy an offer he couldn't refuse.
He turned a significant profit,
and he gives all the credit to Chef Ramsay.
We did everything he said.
And he was spot on.
Buddy is now doing work as a private investigator.
As for his two sons,
they both remained at Finn McCool's.
I love my brother to death.
Jason is still charming customers at the bar.
What's up?
And Brian is still the chef
And impressing everyone with his food.
Perfect.
Coming up...
It was one of the most emotional Kitchen Nightmares ever.
Dad, I really, truly
only want you to be proud of me.
Chef Ramsay brings a feuding father and son
back together.
I never stopped loving you.
Now a year later,
Gordon returns to see if the Borgias
are at peace or at war... It sucks.
And whether this family restaurant
has survived the economic downturn.
It's gone.
Find out when Kitchen Nightmares Revisited continues.
Now it's time to update you
on Giuseppi's.
But first, let's take a look back
at what this restaurant was like a year ago.
Located about 30 minutes from Detroit,
this Italian restaurant
was not only failing badly,
it was also tearing a family apart.
How many times you looked at me
And said, "Hey,
good job"?
Not once, Dad, so don't tell me
about that.
Joe, the old school dad,
And his 28-year-old son Sam
were at each other's throats.
Now why can't you show me
the same set of that I had
And just go out there and try
to make something out of it?
I feel that sometimes you hate me.
And wife and mother Kathy
was caught in the middle.
I'm tired of playing referee.
I don't want to be everyone's mom.
On top of that,
Joe's health was failing,
and he was too stubborn to slow down.
When Gordon first arrived,
he had a sample of the menu.
Like a mouthful of hubba-bubba.
And it soon became clear
Why this restaurant was being shunned by the locals.
Can't really identify any flavors
because it's just absolutely piping hot.
Almost like it's being nuked in the microwave
for three minutes.
That eggplant was bland, milky, spongy.
Chef, we got
Probably 3,000 respond when we did this questionnaire.
And we didn't get one negative thing about the food.
So where the are they then?
I don't know.
All you doing is firing me excuses.
Don't me, and I won't you.
Do you understand?
Yes.
That night,
Chef Ramsay was back
to observe dinner service.
How are you today?
Good. How are you?
Hi, how are you? My name is Carol.
Does that come off then?
Looks like a cockatoo.
In the kitchen, Chef Ramsay
was horrified that the microwave
was cooking more than the chefs.
How come you roast potatoes in the microwave?
That's the program here
that's what giuseppi wants.
Has he lost his marbles?
Just minutes after customers ordered food...
You ready, honey?
I am. I would like the eggplant with meat sauce.
Subpar food was flying out of the kitchen.
The food comes out quick. Is that normal?
Really quick. Too quick, I think.
Unfortunately,
as fast as the food went out,
that's how fast it came back.
The sauce is warm, but the inside...
It needs to be warmed up.
This is supposed to be blackened.
It wasn't blackened, and that's all fat.
The restaurant's engine room,
the kitchen, was a dysfunctional mess.
Why don't we ever have towels in this line?
There's a towel right there.
I wouldn't wipe my ass with that.
There's towels right there.
There's a towel down here. Joe?
Did not like.
What the hell?
How's that steak on that redo?
Do you want me to cook it?
It doesn't come out of my ass, okay?
All right. I hope it doesn't come out of your ass.
Don't touch his steak.
What the hell?
Sam, get your ass out of there.
With emotions between father and son still raw,
Chef Ramsay tried to mend the relationship.
Is Sam a good chef?
He likes to cook.
You don't put enough time here to get involved.
Where's your fire in your belly?
I mean, why can't you show me the same set of
That I had and just go out there
and try to make something out of it?
I've been doing that
since I was 13 next to you.
You don't see me?
See what, Sam?
I've been scrubbing floors next to you.
I've been wanting you to notice me
For how long? I notice you.
How many times you looked at me and said,
"Hey, holy , good job"?
Not once, Dad, so don't tell me about that.
The next night,
to bring order to this kitchen and avoid
more fighting,
Gordon made sure everyone
had specific roles.
You're gonna be expediting in and out,
and you're on the line, yeah? Yes.
Good. Good man.
But Joe couldn't confine himself
to just expediting.
Don't overcook it, Sam.
It's just boom, boom, done.
Just moments later,
Joe was back at the stove,
doing what Sam was supposed to be doing.
Joe.
Are you expediting? No, not really.
I can't read without my glasses.
Your glasses around your neck.
I don't like that steak.
I don't like it.
It's well-done, Sam.
It looks like.
With Gordon's encouragement,
Sam finally worked up the courage to stand up
to his dad. Sam.
Yeah. Kick him off there.
I'm sorry, Dad, but your Jigger's up.
You got to get off. Thank you.
Late that night,
Gordon's crew worked around the clock
to turn this restaurant
into a modern Italian eatery.
Come through.
Whoo-hoo!
Look at this.
Oh, my God! Isn't it beautiful?
Yes!
Ah-ha!
It was claustrophobic.
Now it's a modern, contemporary
Italian restaurant.
Oh, my God!
He's holding Sammy.
He was just born.
When I saw my father look at the pictures
of me and him when I was a little boy,
you know, when I saw a tear come to his eyes,
I almost lost it.
Is it lovely? It's beautiful.
Now that the restaurant
had a contemporary look,
Chef Ramsay designed a menu to match.
It's fresher, it's quicker,
it's smaller, and more importantly,
it's ten times more exciting.
The classic soups-- pasta e fagioli,
minestrone soup.
That's the heartbeat of the restaurant.
If this restaurant's got a chance
of survival, we've got to communicate
and stick together tonight.
Right now, I'm so excited.
I feel like I'm 18 years old again.
One, two, three, Giuseppi's!
On re-launch night...
Hello! Welcome to the new Giuseppi's trattoria.
Everyone was feeling optimistic.
I'm ready to rock and roll.
But within an hour,
Sam was buckling under the pressure.
What's wrong? It's raw.
Oh,.
He and sous-chef Brian
were falling behind.
And their standards started to drop.
We waited an hour for our food.
Now I'm sitting here 20 minutes waiting for raw fish?
Making matters even worse,
Brian was not taking the re-launch seriously.
♪ if I was rich
I sure the hell wouldn't be here.
Chef Ramsay was having none of that.
Okay.
And tried to get the kitchen back on track.
Sam, just quit the around.
You'll see a difference in the standard.
Come on, guys.
I know we can do better.
, yeah, we can do better.
Well, come on. Concentrate.
Yes, Chef.
But sous-chef Brian,
clearly set in his ways,
couldn't take the criticism.
You know who I blame? I blame all this on you.
It's not difficult.
Just stop making
pathetic excuses.
Get back in your truck.
Right.
Coming to me looking for excuses.
Excuses. I ain't got no excuses.
You just said you blame me.
We did-- on the when I first arrived.
That's cool. Thanks, Chef.
- Huh? - What a idiot.
Where's Brian?
With re-launch night heading towards disaster,
Joe returned to the kitchen to support his son.
Come on. I'm not giving up.
All right, Sam.
A couple of marsalas coming right now.
And for the first time,
father and son worked harmoniously as a team.
And the night was saved.
The salmon is delicious. Yeah.
You have to try this.
It is so good. Delicious.
I like that a lot.
Okay, you did an excellent job today, Sam.
But before Chef Ramsay would say good-bye,
There was one more thing he wanted to do.
I asked all of you to write a letter,
and, before I go,
I want you to read a letter.
Kathy.
Joe, please try to trust
in Sam.
You need to teach and support him.
You need to let him make mistakes.
You need to pull back.
Dear Dad,
I really, truly only want you
to be proud of me.
I really am sorry if I disappointed you
and even more sorry if I hurt you.
I love you, Dad.
Amazing.
To Sam,
you made me realize
how important you are to me.
And I came to realize
that you are ready.
I want you to take charge.
P.S. I never stopped loving you.
And I will be there for you no matter what happens.
Love, your dad.
You're an amazing family.
You've just forgotten it.
Now it's time to see
How the family is doing today.
I'm back at Giuseppi's,
Macomb township, Michigan,
a family-run Italian restaurant.
And the only problem was the family
were at war with each other.
The food was about as Italian as a microwave pizza.
Have they turned it around? We're about to find out.
Coming up...
Kathy's heartbreaking news gets to Chef Ramsay.
What are you gonna do? I don't know.
And Sam reveals what life with dad
has been really like since Gordon left.
I'm not gonna sugarcoat it. My dad's my dad.
Plus, we'll show you the three biggest arguments
in Kitchen Nightmares history.
Chef Gordon, where the are ya?
And one doesn't even involve Chef Ramsay.
All this when Kitchen Nightmares continues.
Kitchen Nightmareshas seen its share of arguments,
But we've selected the three
biggest blow-ups.
We begin with number three,
which took place at Peter's in Babylon, New York,
where Peter took his anger out,
not on Chef Ramsay, but on a bill collector.
Oh,.
Come on, you.
- Go ahead, tough guy. - Come on, you.
Look, my father.
Come on. Come on.
You made a mistake.
I'll hurt you, you scum bag.
Go ahead, tough guy. Go ahead.
Right now. Right now.
Number two goes to Sebastian's
in Burbank, California,
where this owner had trouble facing the truth.
I've never, ever, ever,
ever met someone
I believe in as little as you.
And he literally chased Chef Ramsay down.
Chef Gordon!
Chef Gordon, where the are you?
Where are you?
I'm here. You come into my restaurant.
- Yes. - I'm just so disappointed...
You're gonna calm down.
Stop pointing your finger at me.
You're gonna calm down. Are we gonna speak like men?
You're gonna speak to me like a man?
You didn't listen--
You're not listening to what I'm saying.
Did you just hear what I just told you?
I'm stepping away from you
'cause I don't want to be too close.
You ungrateful... You have no idea.
- Nasty, vindictive joker. - You have no idea.
you.
And the number one spot goes
to secret garden in Moorpark, California,
where Gordon had seen enough of owner Michel's antics.
- What? - No, I'm not telling no.
I'm telling you how-- get straight to the answer.
Let me finish.
Don't put your hands up there, listen to me.
You work like a pig.
You pig!
You're not happy?
I'm happy.
You can get out. Go on.
- You can get out. - yourself.
- You can get out. - It's my kitchen.
Yeah, is it?
Well, if it's your kitchen,
Then clean it, you lazy!
No!
There was plenty of fighting going on
At Giuseppi's family-run restaurant,
but they weren't taking on Chef Ramsay.
They were battling each other.
I've been doing that
Since I was 13 next to you.
You don't see me? See what, Sam?
It took tough love
And plenty of tears,
but Chef Ramsay managed
to turn this place around and bring
a family back together.
I never stopped loving you.
And I'll be there for you
no matter what happens.
Love, your dad.
Now, one year later,
Gordon's back.
Giuseppi's was very close to my heart.
When I got here, the restaurant was in a complete mess.
Before I could start fixing that,
I had to repair something much more important,
and that was the relationship between a father and a son.
It's a year later, and I hope
they're not back to their old fighting ways.
Please, God.
Hello.
Look at you two.
Mwah. Mwah.
Good to see you.
How are you, my darling?
I'm good. You look great.
It was good to see Ramsay. He always makes me excited.
How are you, sir? Good to see you.
It was great to see Gordon again.
I mean, he truly loves our family.
It's busy, which is good news.
Um, more importantly, how have you been?
Good. Well, up and down.
You know, like the economy here in Michigan is bad.
And we tried to hold down our own, you know.
So who's in charge of the kitchen?
Sam. Sam.
Brilliant. Have you left him in charge?
Or are you interfering? No, no.
I interfere in a point
where if it gets backed up... What?
Some things never change.
Why don't we ever have towels in this line?
There's a towel right there.
I wouldn't even wipe my ass with that.
There's towels right there.
There's a towel down here.
All right, well, I'm gonna quickly go
and see the man, yeah?
Okay. Right. I'll catch up with you in a minute.
Where is he?
This is some of the best salmon I've ever had.
Hey, big boy.
Hey. How are you?
So I saw Chef Ramsay poke his head in there,
and, you know, I just wanted to almost jump
through the window and give him a big hug.
Absolutely.
Good to see you. Great to see you.
And where's-- where's Brian?
- Brian? - Yeah, no.
Gone. Gone.
Thank for that.
Yeah, he's nothing but trouble.
Now, Dad, is he on your case?
Is he... I'm not gonna sugarcoat it.
My dad's my dad.
When was the last time he paid you a compliment?
Actually, two days ago.
That's great news. Yeah, yeah.
So he's getting better through age.
I find it a lot easier now
to be able to talk to my dad.
Four picantes and one Marsala
are ready to go out.
It's a lot easier, I guess, to open up
and share each other's feelings.
How many times a day
are you using the microwave?
Very, very rare.
I've been keeping the standard
as high as Chef Ramsay's standard would be.
I'm dying to taste your food.
All right. I'm dying to make you something.
Good to see you, buddy.
Thank you. Great to see you.
Okay, likewise. Thank you, sir.
Let's have a catch-up.
Really good to see you, darling.
Thank you. Take it from the top.
What happened after I left?
We boomed. I mean, we boomed.
Yeah.
Reservations every night. It was great.
It was really good.
Come January, we just tanked.
Yeah.
I mean, I have customers coming in and out all the time.
You know, "I'm sorry. We miss you.
But we're laid off."
I have never seen the economy like this.
How's Joe been?
He had a little complication
due to the diabetes.
But he battled back. I'm proud of him.
He's stronger than I thought.
I'm scared of the diabetes.
I'm scared that my husband's only 55
and may look older than that.
I'm scared that he won't be able to enjoy
his retirement some day.
I'm scared.
And the relationship between Joe
and Sam? excellent.
I mean, it came from nothing,
almost no relationship,
to a solid father-son relationship.
Sam doesn't live with us now,
so it's nice. it's better.
Now who lives at home?
Just me and Joe. Just you and Joe.
For a couple more weeks.
What do you mean for a couple more weeks?
It's gone. We lost the house.
So we need to find a place to live.
I'm sorry, darling. That's okay.
Really, I can sleep anywhere.
Yeah. So...they foreclosed.
We have a few more weeks.
And then I need to find a place to go.
Kathy,.
When I told him about being homeless
in a few weeks,
I actually saw a tear in his eye.
Like he really, truly cared.
I've never met a woman
as strong as you, involved in this business.
And you are a rock, and the family depend on that rock,
and you'll bounce back.
And I know you'll get that house back.
Oh, I will. Oh, I will.
I'll cry a day,
and life goes on. Yeah.
The only source
of income
that we have in the Detroit area
is the automobile industry.
So that goes down,
everybody around the area goes down.
So, yeah, it's really, really bad.
Hold on to this here.
Yeah? This is stabilized.
As long as I can.
It really hurts to watch your parents struggle.
These are the people that worked
their asses off for their whole life, you know,
and they don't have nothing to show for it.
It sucks.
Next, the Borgia Family has a surprise
in store for Chef Ramsay.
And Gordon returns the favor with a surprise of his own.
I'm in shock. You're in shock.
All this when this special edition
of Kitchen Nightmares continues.
Just one year ago,
this family was in a constant battle.
Where's your fire in your belly?
But now, even with the economy
weighing heavily on Giuseppi's,
Joe, Sam, and Kathy
are closer than ever.
Looking at what you were like this time
a year ago, how emotionally
distraught it was, fragmented--
rottweiler one side,
your son the other side...
A year ago, I was afraid
to leave them in the same room together.
I was afraid there'd be bloodshed.
As long as we're together, nothing else matters.
Who made those?
Sam. It's crab and shrimp tortellini.
Wow.
That is delicious.
Good.
In your eyes now, is he a cook
or is he a chef? he's a chef.
He's definitely a chef.
Food like that.
And what's this?
This is the stuffed pork chop, my father's recipe.
With roasted Rosemary red skins
and a fresh vegetable medley.
I'm being spoiled here.
Last year, best and worst moments.
I think the worst moment when you were here last time
is when my father got frustrated
because the orders were coming back
and he told me to get off my station.
Don't touch his steak.
What the hell?
Sam, get your ass out of there.
But the best...
No, when you asked him if he was expediting.
And he said... No, not really.
I can't read without my glasses.
Your glasses around your neck.
And best moment?
Probably the letters 'cause it was genuine.
And it was from the heart.
Much needed.
Dear Dad, I really, truly only want you
to be proud of me.
I really am sorry if I disappointed you
and even more sorry if I hurt you.
I love you, Dad.
You know, we got together as a family.
You know, that was the best thing.
Now a little surprise.
Um, ladies and gentlemen, can I just have
your attention for 30 seconds?
I'm gonna welcome now two very important gentlemen,
please, yes.
From the Italian-American Chamber of Commerce
to present to the family of Giuseppi's
a plaque, please.
Gentlemen.
In recognition of your commitment
to honor the Italian heritage,
we're pleased to present this plaque to you.
Excellent!
Thank you.
For authentic Italian cuisine.
Well, I felt, you know, like somebody got a Golden Globe,
you know?
A little speech?
Well, I'm in shock.
You're in shock.
First, you come in, you tell me like my food.
It's an honor. Thank you.
I'll treasure this the rest of my life.
It was nice for me to see him beam
and shine and be proud.
Excellent. Well done, my darling.
Come here.
The single most important thing that Gordon did was to get
my son and my husband on the same page,
respecting each other,
loving each other,
that he gave them a relationship they were lacking.
Gordon taught me, you know, that family is--is everything.
So, even if we don't have the house
and maybe some day we don't have the restaurant,
we got the family.
We have the strength.
Only a month after Gordon's visit,
the Borgias decided to close down Giuseppi's.
The bad economic times, especially in Michigan,
made it difficult to keep the restaurant afloat.
The Borgias plan on looking
for new opportunities once the economy improves
in Michigan.
And although Giuseppi's is no longer in business,
they will always be grateful to Chef Ramsay
for it's because of him this family's bond
and love for each other is stronger than ever.