Gordon Ramsay vs The Most Stubborn Chef EVER! | Full Episode | Kitchen Nightmares

Added: 2026-05-10

[00:00:05]Tonight on Kitchen Nightmares, Gordon goes head-to-head with the most stubborn chef he's ever met.

[00:00:11]>> thought your food was crap.

[00:00:12]>> That's a matter of opinion.

[00:00:14]And unearths the Secret Garden's dirty little secrets.

[00:00:20]Gordon cooks up a rescue plan.

[00:00:22]>> We will make this a success.

[00:00:24]>> But this French chef fights back.

[00:00:26]>> Is everything perfect in your kitchen?

[00:00:28][ __ ] dare start lecturing me.

[00:00:30]>> This is the lowest day of this restaurant's life.

[00:00:34]Can Gordon save the Secret Garden?

[00:00:36]>> Who the [ __ ] are you to turn around and tell me when you work like a pig, you French pig? Find out tonight [music] on Kitchen Nightmares.

[00:01:02]>> [music] >> Moorpark, California, gateway to wine country, luxury golf courses, and [music] booming real estate. A great location for a restaurant. But the Secret Garden is on the brink of financial ruin.

[00:01:21]Thank you for calling the Secret Garden.

[00:01:23]How may I help you?

[00:01:25]My name is Michel. I'm the chef and owner of the Secret Garden.

[00:01:29]Am I a good chef?

[00:01:31]I think so.

[00:01:33]He's French. That's his biggest problem.

[00:01:35]He's French. So you got to have to excuse my arrogance.

[00:01:40]I'm not cooking with the stuff that's in there. When I lose my temper, it's time for you to run. You told me already earlier you were going to come pick me up and then you leave. Michel just may blow up and say, "What are you doing?"

[00:01:51]>> You want to push me in the kitchen, I will scream at everybody. Michel's arrogant. He's French. He's a chef. All chefs are arrogant.

[00:01:58]Stop repeating, okay? French people enjoy the quality of life a little more than the American.

[00:02:04]I spill. Michel can be very, very, uh, difficult to work with. Jane.

[00:02:10]Michel.

[00:02:11]Serve that. That cannot sit. He's got an ego the size of France. As soon as it's ready.

[00:02:17]Let's fix it. No, no, no, no, no, no, no. I'm getting frustrated.

[00:02:21]The atmosphere here is definitely geared toward, uh, a more mature crowd.

[00:02:28]This is the kind of restaurant that you take your grandma out for a nice meal.

[00:02:33]It's not really the happening Saturday night spot.

[00:02:37]Michel is having a tough time making ends meet. I can only imagine what his books must look like. We did $200.

[00:02:45]That's not going to pay the bills again.

[00:02:46]I have about 300 to 320,000 dollars in debt. That's a lot of money to pay back.

[00:02:52]>> This is depressing. Look at that. If the restaurant keeps going the way it's going, I won't be able to keep the doors open. I need help.

[00:03:00]>> [music] >> The Secret Garden, fine dining.

[00:03:08]Gordon Ramsay has just one week to uncover the problems, to devise a plan, and to turn this restaurant around.

[00:03:18]Place is locked.

[00:03:21]Where's the entrance?

[00:03:28]That's locked as well.

[00:03:30]God.

[00:03:33]How you doing, Brian?

[00:03:38]God.

[00:03:40]Bloody hell.

[00:03:48]God.

[00:03:54]Where is everybody?

[00:03:56]Hello. Is anyone here?

[00:04:02]Who wants to sit and eat in front of that fat little bastard?

[00:04:05]>> [music] >> Morning.

[00:04:08]Hello.

[00:04:09]How are you?

[00:04:11]And you are? Jane. Jane, good to see you. Uh, where's chef? Chef's here.

[00:04:15]Okay, well.

[00:04:16]>> Michel. Good morning. Welcome. How are you? Michel, how are you? Yes. Nice to meet you.

[00:04:19]>> Good to see you. Well, I finally got in.

[00:04:21]Couldn't find the front door. The front door is after parking lot. Well, I mean, I couldn't find it. So it's best kept secret in Moorpark.

[00:04:30]And you've been running the restaurant for 7 years?

[00:04:32]>> 7 years, yes. God, and how long's it been quiet for? 7 years.

[00:04:38]Okay, well, I'll go and sit in the restaurant.

[00:04:41]I feel like I'm at Buckingham Palace.

[00:04:45]Um, Jesus, what is that?

[00:04:47]That's, uh, it's, it's, uh, doily.

[00:04:50]People love those. People love those?

[00:04:52]>> Mhm. Really? You've got all that fancy crap on there and yet the glass is dirty.

[00:04:56]Oh.

[00:04:57]God.

[00:04:58]Bread is almost ready, Jane.

[00:05:00]I feel like I'm inviting my grandma out for lunch.

[00:05:03]Could you not have got a bigger basket?

[00:05:05]I feel sorry for that poor lonely bread roll in there. Let me just have a look at it before you serve it, yeah? Oh, Christ. I feel like saying a prayer.

[00:05:12]So, um, A lunch menu and a dinner menu.

[00:05:15]Order.

[00:05:17]Baby mixed greens with sunflower seeds, dried cranberries, and Montrachet cheese. God, is there anything plain on here, Jane? I think it's all good.

[00:05:24]Thank [ __ ] for that.

[00:05:26]Is the crab fresh? No, it's canned. It's canned?

[00:05:29]>> Mhm. Well, can that one then. Baby spinach salad with strawberries, goat cheese, asparagus, hard-boiled egg, and grilled garlic shrimp. Strawberries and shrimps. Mhm.

[00:05:39]I'll start with that, please, as my appetizer. Absolutely.

[00:05:43]I've got to think about a chef's perception of food when he starts to put strawberries with fresh garlic shrimps.

[00:05:51]We'll see how he likes it. He is a customer. Customer is almost always right.

[00:05:56]Dear God, for what I'm about to receive, may the Lord not kill me with food poisoning.

[00:06:01]Mhm.

[00:06:05]Oh, Jesus. That's disgusting.

[00:06:08]I'll wait for the next course.

[00:06:11]You done? Uh, yeah, I'm, I'm, uh, yeah.

[00:06:13]Sadly, the, uh, prawns are, uh, stone cold and undercooked. Okay.

[00:06:18]Uh, your prawns are undercooked and cold. When he sent the first dish back, I knew that we were going to have a little problem. You got a vote for stuff for IP, it's a thing.

[00:06:29]Thank you. Okay. Bon appétit.

[00:06:31]>> [music] >> Big, dirty, greasy chip plate, and like a big, overgrown ball of pubic hair.

[00:06:38]>> [clears throat] >> Deep fat fried. I'm [ __ ] if I'm eating that [ __ ] that's for sure.

[00:06:44]It's tough as old boots.

[00:06:50]Go on.

[00:06:55]Damn, raw carrot. Fine if you're a [ __ ] rabbit.

[00:07:00]How's your steak? And carrots were raw.

[00:07:02]Steak was tough.

[00:07:04]Um, and that was just a big ball of grease. Um, the plate was interesting.

[00:07:10]Especially with the chip.

[00:07:14]Gordon gave us a scathing review.

[00:07:17]Thank you.

[00:07:20]It's lazy, it's dirty, and it's just bad. I mean, really crap. Your carrots were raw. Your steak was tough.

[00:07:28]And your, uh, shoestring potatoes was a big ball of grease.

[00:07:31]>> Big ball of grease?

[00:07:33]Nightmare in grandma's house. [ __ ] me.

[00:07:37]Thank God she's dead.

[00:07:38]Michel definitely does not respond to criticism. [music] He likes to be the man. You seemed proud of that food. You seemed quite >> Yeah, I like it. You like it, yeah?

[00:07:47]>> Yeah, I think it's good. I mean, don't take this personally. Yes.

[00:07:51]I thought your food was crap.

[00:07:54]Tasteless, bizarre. Your food was long-winded, boring, and just, you know, badly done.

[00:08:00]Honestly, I've never seen anyone talk to Michel in the way Ramsay talked to him.

[00:08:05]As a waitress, I don't get complaints about the food. The only complaint I might get is, uh, food's cold. Jane, I'm not asking you to blow smoke up his [ __ ] I've just sat there for the last hour and had one of the worst meals I've ever eaten. That's a matter of opinion. God.

[00:08:23]You know nothing. Are you that [ __ ] arrogant? A matter of opinion? No, not being that arrogant. If you're such a passionate chef, and you are a natural cuz you're French and, you know, you love cooking, Yes. why are you serving canned crab meat? Um, canned crab, the main reason is because the restaurant is quiet. I buy fresh crab, it goes bad really fast, so I have to buy this, uh, this crab. I, I'm, I'm, I'm trying to get inside your mind so I can start breaking down how stupid you are.

[00:08:51]I don't think he likes Michel.

[00:08:54]We've got a lot of work to do in a very short period of time.

[00:08:56]>> Okay. What I need is not some form of French arrogance. I just need your, support. And more importantly, honesty, but I don't feel you're honest. I'm honest. Thank [ __ ] for that.

[00:09:07]Thank you for the critique. What an arrogant [ __ ] He's so far up his own ass, he can't even [ __ ] breathe anymore.

[00:09:15]Day two. After being disappointed [music] with the food, Gordon now inspects the kitchen.

[00:09:22]Okay, uh, Michel's not here. I want to have a good look around and just find out what's in the fridges.

[00:09:27]Oh, that's good.

[00:09:29]Oh.

[00:09:30]When was the last time that was cleaned?

[00:09:32]Oh my God. This is dirty.

[00:09:36]Oh.

[00:09:41]Jesus.

[00:09:43]Oh.

[00:09:46][ __ ] My goodness me.

[00:09:51]Mold everywhere.

[00:09:52]The food's been in this fridge for so long, even the fridge has now started to go moldy. Look, just here.

[00:10:00]It's like mold caked on.

[00:10:04]This thing hasn't been cleaned for years.

[00:10:06]Look.

[00:10:07]It's real mold.

[00:10:11]It's been here that long. Even the bottle's moldy.

[00:10:14]Place is a health hazard. Mold is festering. So, potentially dangerous in terms of poisoning someone. This place can't stay open.

[00:10:22]The place is disgusting.

[00:10:25]Maggots. Oh, infested with maggots.

[00:10:28]Oh, god.

[00:10:36]>> [screaming] >> Jesus Christ.

[00:10:45]Hi Gordon. Michel. How you doing?

[00:10:48]Who organizes this place?

[00:10:50]The cooks and myself. When was the last time you had a really good sort out? Um Um yesterday. Yesterday? Yes. Look, underneath here, the amount of mold that's growing. Look.

[00:11:05]It's really important that you're honest with me. Every time I say something to you, all you do is smile at me.

[00:11:12]When When When When are you going to get serious, Michel? I I I am serious. Well, show me some [ __ ] seriousness then, will you?

[00:11:19]Cuz if you were serious, you wouldn't be having this up there.

[00:11:22]What the [ __ ] is that?

[00:11:25]That's a uh dark chocolate terrine and that's how we >> how you work.

[00:11:28]>> work.

[00:11:28]>> There's finger marks in there where someone's gone in with their hands.

[00:11:31]That's how you work.

[00:11:33]Sometimes, yeah. Sometimes? You don't care anymore, do you?

[00:11:37]Is everything perfect even in your kitchen? I don't think so.

[00:11:40]>> It's [ __ ] clean. What do you mean?

[00:11:42]This guy with the attitude that has no idea what's going on, insults me, tells me that he doesn't have to, you know, his restaurant [ __ ] I don't want you to come and tell me how if everything is awful. You hate the truth. No, I don't hate You hate the truth.

[00:11:56]>> tell me that everything is awful. You know what? I can't give a [ __ ] where to.

[00:11:59]I work for Thomas Keller. I know how the kitchen goes.

[00:12:01]>> How long have you been I work for Thomas Keller. Listen, hey, let me give you Thomas Keller doesn't run a kitchen like this. No, he doesn't. Thomas Keller's one of the most amazing chefs in America. He'd be [ __ ] embarrassed if he saw this [ __ ] Uh maybe, maybe not.

[00:12:12]>> This is extraordinary. It was good for him to be humbled. Michel was of the opinion that, "Hey, if I want to serve dog [ __ ] on a plate and the customer doesn't like it, too bad." The restaurant is not doing that bad, okay?

[00:12:24]I make decent money. How much money have you made in 7 years?

[00:12:29]How much money have I made where? In the restaurant in 7 years.

[00:12:32]What What do you mean? How much money have you made in 7 years?

[00:12:37]Uh sorry. It's a big question. You need to make it smaller. How much profit have you made in 1 year?

[00:12:46]You're hiding from me. Um no, not really, but You don't want my help. I Yeah, oh yeah. I want your help. I want your help, but you know, I want good help. Don't [ __ ] dare start lecturing me what you want me to tell you. I'm here to help. The quicker you understand that, the better for all of us. Right now, every time I tell you something, is the man that's just [ __ ] ignoring everything I say. I've met some stubborn [ __ ] in my time, but you take the piss.

[00:13:11]>> [music] >> For the rest of the day, the Secret Garden was busier than usual. Not cooking, but cleaning.

[00:13:25]Clean kitchen, clean food. Yeah? I want it spotless.

[00:13:29]I think that the kitchen looked gross.

[00:13:35]It's good to see Michel scrubbing.

[00:13:37]>> [music] >> He's beginning to show some skills in the kitchen.

[00:13:46]Now that the cleanliness of the kitchen is up to Gordon's standards, it's time for him to check out a full dinner service.

[00:13:54]Well, maybe not a full dinner service.

[00:13:57]The feeling when you walk in and there's nothing, it's kind of like a slap in the face.

[00:14:05]Good.

[00:14:06]Customers.

[00:14:07]A little on the stale side, but customers nonetheless.

[00:14:11]What the hell kind of puny appetizer is that?

[00:14:15]What is that, Michel?

[00:14:16]This is a canapé.

[00:14:18]Canapé? Yes.

[00:14:19]Strawberries aren't even ripe there.

[00:14:22]We've been doing it for a while, people love it.

[00:14:24]Right.

[00:14:28]Did you guys decide? I will take sweet potato fish. Okay, I'll get this for you. Thank you.

[00:14:35]>> [music] >> Can I have a potato fish, please? Yeah, it'll take a couple minutes. We have to cook it.

[00:14:39]The food all takes too long to cook. So, when I take my order, it'll be at least 25 minutes before it's on the table. My belief is, you know, it's nice to sit down and enjoy yourself, spend 2 3 hours in a restaurant. That's the difference between America and France.

[00:14:54]People eat a lot slower in France than in America. [ __ ] hell. God bless America.

[00:15:00]As customers [music] continue to wait, Gordon's discovered Michel's over-complicated dishes are taking too long to prepare.

[00:15:08]Michel, you're fascinated by crusted items and stuffing things, aren't you?

[00:15:14]I let me know everything.

[00:15:16]Look at the menu.

[00:15:18]Macadamia nut What do you mean? Crusted?

[00:15:22]The scallops Crusted?

[00:15:25]Do you have the chili garlic crusted salmon? Crusted?

[00:15:28]Stuffed chicken? Crusted? The pork chop?

[00:15:30]Crusted?

[00:15:31]And then the fillet, that's a stuffed. I like good food. I like rich food. I think it's great.

[00:15:37]It's a little spicy, but not too spicy.

[00:15:39]It's a matter of opinion, isn't it?

[00:15:40]Nobody likes everything everybody does.

[00:15:45]Coffee?

[00:15:46]Oh dear, it's going to be a long night.

[00:15:50]God, this guy is [ __ ] unbelievable.

[00:15:53]You know, there's one thing about being bad, that's solvable, but being in complete denial throughout is extraordinary. I've never met such a [ __ ] hard-ass stubborn bullshitter in all my life.

[00:16:06]>> [music] >> This is going to be way overcooked.

[00:16:10]No, medium rare, cooked perfect.

[00:16:12]>> Even with few diners in the dining room, Michel's stubbornness continues to create problems in the kitchen.

[00:16:18]What table?

[00:16:19]Actually, what table is it on? My filet mignon. That's the soup you ordered.

[00:16:23]Are we picking up seven? Oh my god.

[00:16:26]Michel wants to be the star of the show.

[00:16:28]Let me worry about it, please.

[00:16:30]Understood, chef. I could have been doing [music] so much more, but Michel wouldn't let me. I got it. I got it. I got it. I got it. I got If a chef is too good, Michel does get a bit jealous.

[00:16:40]I'm going to go see what's happening in the dining room.

[00:16:44]With Michel headed towards the dining room, sous chef Devon takes over.

[00:16:49]I know what I'm doing. I'm a machine and I'm all over the place.

[00:16:54]And the food is finally getting out.

[00:16:58]Right, where is Michel?

[00:17:02]First time you've been here before?

[00:17:04]First time?

[00:17:05]I like to go to the customers because it's great for my ego.

[00:17:09]What are we drinking? Oh, Pinot Noir, yeah, I forgot.

[00:17:12]>> [laughter] >> I think I know the guy that sells that wine, do Michel does tend to talk an awful lot.

[00:17:17]Should I have a glass of wine waiting for me? Yeah.

[00:17:20]I hope it's good. [laughter] Nothing's consistent. No one's taking anything. No one's got any passion, man.

[00:17:25]If one thing the French have got is passion. Here, zero.

[00:17:31]After observing dinner service, Gordon has come to a conclusion.

[00:17:36]Okay.

[00:17:37]So, let me tell you what I have seen and witnessed all day. I've seen a man that I think is far more in love with himself than he is with his restaurant. Okay?

[00:17:49]Tomorrow, we start working together. No arguing, clear understanding, chef to chef, and I want to see some passion. Do you understand the word passion? Cuz I haven't seen any of it.

[00:17:59]Tells me that I don't give a [ __ ] about people. I care only about myself.

[00:18:02]This is all [ __ ] You can do much better.

[00:18:05]This is all [ __ ] >> [music] >> Day three. Gordon is determined [music] to get through to this stubborn chef with help from a little shock therapy.

[00:18:21]>> [music] >> Okay, new day and I'm determined that this guy is going to finally start listening to what I'm trying to say. So, this morning, I've shut the place down, I've boarded it up, I'm going to make him understand [music] if he doesn't start changing and listening to what I'm trying to say, that's what the end result.

[00:18:36]And that's a sight no restaurant wants to see.

[00:18:41]Are you trying to work so late?

[00:18:47]>> [music] >> What's going on?

[00:18:54]They're not closing down.

[00:18:56]This is [ __ ] Good morning. This is not funny. I'm pissed.

[00:19:02]Good. Good. You've got every reason to be pissed. I'm glad you're angry.

[00:19:06]Finally you've woken up. Now, I've done this for a reason. Just think how bad it would be for your business to close.

[00:19:14]I don't see anything constructive here.

[00:19:16]It's a small town. 10 people drop by and guess what? They're going to be advertising on TV, "Oh, the restaurant's not doing well."

[00:19:23]Okay, let's go, big boy. If the restaurant were to close down, I don't know what I would do. I'd feel almost ashamed.

[00:19:30]But for this restaurant to truly turn around, it starts with the menu. Simple food, no frills, straightforward, good flavor, and getting customers coming back once a week, not once a year.

[00:19:43]>> [music] >> Hey, everybody, every time we touch something tonight, we're going to be tasting. Yes, chef. Everything. Now, Gordon is going to teach [music] Michel some simple money-making specials to put on the menu. Okay, so the first dish is going to be roast chicken.

[00:19:56]Roasted, simple, and bang out, yeah?

[00:19:59]Nothing fancy.

[00:20:00]Nice and easy. There's a lot of things [music] just because we've been doing them forever does not mean we've been doing them the right way.

[00:20:07]Nothing too expensive.

[00:20:09]That's not difficult, is it, guys?

[00:20:11]Trying to simplify how we work faster, cleaner, and better.

[00:20:17]They're the four specials.

[00:20:19]Onion tart, tuna niçoise, roasted chicken, and a fresh local asparagus warm tart. Yes?

[00:20:28]Any questions? Is he the great cook?

[00:20:31]No, I was voted best chef in Conejo Valley.

[00:20:35]>> [music] >> Saturday night is the one night that the Secret Garden is busy, [music] and a perfect time to test Gordon's new specials. I've got some fantastic specials to tell you about. Tuna niçoise? A warm asparagus tart. The roast chicken, it's very moist, it's very good. All crisp, and it's very delicious.

[00:21:00]We've got some customers in under the age of 50.

[00:21:03]It's exciting. What can I get for you, sir? The uh French onion soup, the special. The special, the asparagus tart. Ooh, music to my ears. Right here, please. Right away. Table 43.

[00:21:15]How was everything? It was excellent.

[00:21:17]It was the perfect tenderness, and it was the perfect size. And how was everything for you?

[00:21:24]Gordon Ramsay's brilliant because the responses I get off all my customers is the food is great here. We love it.

[00:21:32]Cheers.

[00:21:33]>> [music] >> Over an hour into meal service, and the specials are proving to be very popular, but orders are starting to back up in the kitchen.

[00:21:42]No, no, no, not yet.

[00:21:44]Is this table four? Is this table four?

[00:21:47]Table four, what is table four? Is this table I don't know. It's not table four.

[00:21:52]People were making mistakes on which tables [music] to run the food to.

[00:21:56]>> is not right. This is not right. Are they communicating with you, Michel? No.

[00:21:59]They're They're talking too much, not communicating.

[00:22:01]>> No, that's All right.

[00:22:03]Table 16 is going to order something else, okay? Let me worry about it. You told me already earlier you were going to come pick it up and then have to leave. Uh we've been here for like an hour and a half and haven't eaten. I know, I'm going to save The communication wasn't quite there from the kitchen. There's not enough potatoes for the special.

[00:22:19]There's not enough eggs for the special.

[00:22:21]But no one's communicating. We're telling you you have nothing left, they're still ordering them. Yeah, I don't know what happened. I've got some specials to tell you about. We've got a warm asparagus tart that's topped with a mixed green. Very delicious. The specials they sold out within 40 minutes of being on the menu, and now Michel's not communicating. They're ordering food, and we haven't even got it.

[00:22:40]I have my asparagus tart. That was ordered for table uh two. I don't have it.

[00:22:46]I ate it 60 20 minutes ago.

[00:22:49]What else is table six that I don't know about? Let Let me worry about it. Uh Who's in charge of that dining room out there?

[00:22:56]Uh Chaos in the kitchen has resulted in angry customers in the dining room. How was your appetizer? I don't know. We didn't receive the appetizer. Oh, you haven't received your one else?

[00:23:07]No. They keep asking. I'm getting all cranky. Even though it's the kitchen's fault, we take the brunt of it. We take the brunt of the anger. I can only hope that you forgive us. I know that you haven't had your entree yet. Customers were pissed. They were really, really pissed at us. You guys are kidding me. Send a manager. Send a manager in here.

[00:23:26]It's cold.

[00:23:28]I'm mad. All I can do at this point is give you food. I can't do anything else.

[00:23:34]Table four is demanding that their food is comped.

[00:23:36]And now, instead of turning a profit with their new specials, they're giving food away. Yeah, you know what? You're going to have to hold back 5 minutes. It was just chaos. Everybody panicked.

[00:23:48]I'm getting frustrated. You want to Who's in the kitchen? I will scream at everybody. So, wait 5 minutes. When I lose my temper, it's time for you to run. I can make one shot. Do you want to do it? Let me worry about it.

[00:24:01]You know what? Serve the food. I don't care. Serve that.

[00:24:04]Michel, he's just like glaring at me all damn day.

[00:24:07]And I didn't deserve it. Jane, you know what? Serve your words.

[00:24:13]I have any more. It's a bit demoralizing when he's like that. As soon as it's ready.

[00:24:18]Okay?

[00:24:19]You will get it out. Go in the dining room to get the customers. It is, quite frankly, the most disorganized restaurant [music] in America tonight.

[00:24:26]Pick up.

[00:24:28]Jane, let's go. Let's go. They're walking out. You know, I'm loaded over.

[00:24:31]No, no.

[00:24:33]Come here. You have no guts. Where is Jane?

[00:24:38]I can't do it. Jane's not okay. It all got blown up in our face today. I just feel a little bit overwhelmed. What table?

[00:24:45]So, whatever the table is out there.

[00:24:47]They were getting their asses handed to them. I'm mad cuz everyone's gotten their entree, and I haven't gotten anything. It's tough.

[00:24:55]>> [music] >> See, you know what? Cuz I'm going to find a manager. Kitchen is closed.

[00:25:01]Sommelier, this is the lowest day of this restaurant's life. Pick up now.

[00:25:05]Nobody Kitchen is closed. I'm just worried cuz he's starting again. So, whatever freaking out Jane. Jane's not okay.

[00:25:13]>> No, no, no, no. Where is Jane?

[00:25:16]Sommelier, this is the lowest day of this restaurant's life. Kitchen is closed. Come on. Out.

[00:25:23]Even though Gordon's new specials got them off to a good start, [music] the dinner service ended in disaster, and Michel and his staff were exposed. I observed tonight, and I was watching everything.

[00:25:37]Waiters were picking up food that didn't belong to them, taking orders with specials on them that we no longer had.

[00:25:43]Communication, Michel, was zero.

[00:25:48]I think everybody can communicate properly over here. There was no control, Michel.

[00:25:54]This is all [ __ ] Okay, my restaurant is doing better than this [ __ ] over there. Do you think this is a [ __ ] game?

[00:26:02]Let me tell you. No. My thing is Shut up.

[00:26:07]Enough of tonight. I want to move on.

[00:26:10]We will make this a success.

[00:26:15]>> [music] [music] >> Day four, relaunch day, and time for Gordon to [music] start implementing his plan, starting with the Secret Garden's outdated decor.

[00:26:33]Look around.

[00:26:39]This is like walking into a funeral parlor.

[00:26:43]What does this do in a restaurant? Look at the mess of it.

[00:26:46]>> I think gives the charm of the antique.

[00:26:48]It's not. This is going. That is going.

[00:26:52]I want to get rid of that stuff. Here we go. Chef, right behind you there. I'm opening up your eyes and making the room more spacious.

[00:26:59]>> don't like it. You don't like it?

[00:27:01]>> No.

[00:27:03]Bye, Grandma.

[00:27:06]Next step, Gordon's design [music] team moves in to bring the restaurant into the 21st century, redecorating the dining room, replacing the old-fashioned sign, and restoring the main entrance.

[00:27:20]Okay, good. New menu, unstuffy dining room, big, big, big night tonight. Now, get in here, Chef Michel, with your team, and look at your new decor.

[00:27:32]>> [music] >> Very pretty.

[00:27:34]>> Oh my goodness.

[00:27:36]This is gorgeous.

[00:27:44]The room is bigger. We've got depth, and we've got clarity. There's no clutter.

[00:27:49]Beautiful.

[00:27:51]Michel, first impressions?

[00:27:54]Completely different?

[00:27:56]It's not the Secret Garden anymore. It's a totally different restaurant.

[00:28:01]Do you think the dining room looks younger? Yes, it does. Are you worried about that? Uh big time. I don't want to destroy what I have. I want to improve what I have. Can you give me 2 minutes, please, with uh Chef Michel?

[00:28:12]The few customers that we have, I think they're going to come in, they're going to go, you know, this is different, I like it. Instead of helping my business, you might hurt my business. Give me a chance. Okay. Give me a [ __ ] chance.

[00:28:23]I'm not too crazy about the changes, but let's see what he can do, what he can bring to the restaurant.

[00:28:28]With only a few hours to the relaunch of the restaurant, Gordon unveils the most important part [music] of his plan, the menu. We'll go through it together, yeah? For tonight's dinner service, gone are the crusted dishes, stuffed dishes, and the garlic shrimp and strawberry salad.

[00:28:43]>> [music] >> And in their place are I've done the filet mignon, the tuna niçoise, the local beet salad, the pan-roasted chicken breast, and then the double-cut pork chop. Uh any questions on the menu?

[00:28:53]That's brilliant. That's That's a brilliant idea.

[00:28:56]I was concerned with that menu because, you know, I'm used to my old menu, and I'm sure people are going to ask for it.

[00:29:05]For tonight's grand reopening, Gordon has invited local celebrities and dignitaries, and one [music] very influential guest. Big, big, big night, yes? Tonight is the beginning of a new chapter in Secret Garden, yes? Tonight is the night we set the standards tonight, yes? If we do get busy, we do not panic.

[00:29:24]Now, there's a food critic in tonight.

[00:29:30]Knowing that there was a food critic, I was nervous. I mean, this is not going to be Michel, this is different. What are they going to say? How are they going to like it?

[00:29:40]You don't know. Good luck, everybody.

[00:29:47]Now that [music] Gordon's plan has been put into effect, it's up to Michel and his staff to execute.

[00:29:54]I have a reservation for Lisa.

[00:29:58]Finally, some life in this place.

[00:30:00]Hallelujah.

[00:30:01]Table 7, tuna soup, let's go. I was nervous.

[00:30:05]This is an important night. We have important people in the restaurant. Miss California has just turned up. Wow.

[00:30:13]Mike.

[00:30:14]Table six, only half of the appetizers are gone. It is so important to keep our cool in the kitchen because that's when it's difficult. Are you listening, Mike?

[00:30:23]That's when you make the mistakes.

[00:30:24][music] With a sudden rush of customers, Michel's nerves are being put to the test. We got a a bus of 24 people that came Unexpectedly, um a large bus has turned up from a local vineyard, so it's caused pandemonium.

[00:30:41]Michel, can you make sure they don't start panicking now when we're right in the middle of this crucial [ __ ] night? Let's go over there. I need to get cooking now. Thank you.

[00:30:48]>> Not tonight, guys, yes? I want some quiet in the kitchen tonight.

[00:30:52]If Gordon gets in my way, Give me the knife. I'll take care of it. I promise I'll make him suffer.

[00:30:58]>> [music] >> It's relaunch night at the Secret Garden and the onslaught of new [music] customers is putting Michel and his team to the test.

[00:31:08]>> Mike.

[00:31:09]Come right here, please. Right away.

[00:31:11]This is an important night. We have food critics. We have important people in the restaurant. We can't let it fall apart.

[00:31:17]Unexpectedly, um a large bus has turned up from a local vineyard, so it's caused pandemonium. A bus of 24 people that came It's craziness. It's It's happening.

[00:31:31]Steven, onion soup ordering. Onion soup ordering.

[00:31:37]Michel has cleared his first hurdle and the rush of customers has been taken [music] care of, but the Secret Garden faces another challenge.

[00:31:48]Jane, have you spotted the food critic yet? Any idea who she is, no? Yeah, she's actually um she's actually on a table of five now.

[00:31:55]She joined four other people.

[00:31:56]>> Already.

[00:31:57]Is that table 10? Yes.

[00:32:00]That is the one we give the biggest shits about.

[00:32:03]Order in, chef. Bring it here. That's for the food critic table.

[00:32:07]Okay, in 1 minute.

[00:32:09]Tuna?

[00:32:14]>> [music] >> Take that out.

[00:32:22]>> [music] [cough] >> Do you have any feedback for me that they're going to ask?

[00:32:44]Yes, uh fish and chips was very uh salty and over-seasoned. And it was just over-seasoned.

[00:32:52]Thank you very much. Thank you.

[00:32:55]Table 10 hates the food.

[00:32:57]>> Oh, no. No, no, [ __ ] off. No. It was salty and What's that? The tuna?

[00:33:01]>> The tuna. Michel, I don't know what happened. Come on, guys. When some of the food came back, the tuna was over-salty. I was sweating. I was shivering. No, but let's offer them something else instead.

[00:33:12]>> did. They don't want anything else.

[00:33:15]The new menu, it's good, but it's not good enough. We have to make it good enough. Yeah, I apologize for that. If I give you one of my signature dish, um is that going to make you feel a little bit better? Uh yeah, something just to balance the tartness, you know. Uh-huh.

[00:33:29]Thank you very much. Thank you for giving me another chance. You know, I'll get a little more used to the menu. It's a brand new menu for me also. Not an excuse, but it's always a little harder.

[00:33:36]So, thank you.

[00:33:38]Thank you.

[00:33:39]I'm pissed. Come on, that's his food.

[00:33:41]He's the one sending it out.

[00:33:44]Remember there is when there is a will, there's a way. Lauren, your menu is not better than mine.

[00:33:49]Oh, [ __ ] hell.

[00:33:52]After over-seasoning the tuna, Michel is abandoning the new menu. He's now preparing to send his stuffed fillet [music] of beef and Gordon is not happy.

[00:34:02]Mike, come on, please. Uh Yes, yes, yes.

[00:34:04]Yeah, no, no, no. I can see it on your face, but I'm not going to start here.

[00:34:07]I let you say [ __ ] Not tonight, huh? No way.

[00:34:09]>> getting frustrated. Oh, come on. Mr. big chef, shouldn't be in the kitchen.

[00:34:16]Guy's not a chef.

[00:34:18]With the restaurant on the verge of success, chef Michel is insisting on reverting back to his old ways and Gordon has reached his breaking point.

[00:34:27]Thank you very much. I think he's great.

[00:34:28]You don't You don't care anymore, do you? Get straight to the [ __ ] answer.

[00:34:32]No, I'm not getting no [ __ ] I'm telling you how it is. Okay? All right?

[00:34:35]>> Okay. All right, good. Your menu is not better than mine. You know?

[00:34:39]>> You're a donkey.

[00:34:39]>> My food been voted best chef in the in Ventura County.

[00:34:42]>> What? Yeah.

[00:34:46]Don't push your finger. Keep your [ __ ] hands up there. to me.

[00:34:49]You run a [ __ ] of a kitchen. [ __ ] yourself.

[00:34:52]>> No. Okay? No. [ __ ] off. Who the [ __ ] are you to turn around and tell me when you work like a pig? You French pig. Yeah, you know what?

[00:35:01]You're big words Open your eyes. Big mouth. Big mouth.

[00:35:06]You're not happy? I'm [ __ ] happy.

[00:35:08]>> You can get out. You can get out.

[00:35:10]>> [ __ ] yourself. You can get out. It's my [ __ ] kitchen.

[00:35:12]>> Yeah, is it? Well, it's your [ __ ] kitchen, then clean it, you lazy [ __ ] No.

[00:35:17]It's relaunch night at the Secret Garden and chef Michel is insisting on reverting back to his old ways and Gordon has reached his breaking point.

[00:35:25]>> don't care anymore, do you? Get straight to the [ __ ] answer. No, I'm not getting no [ __ ] I'm telling you how it is. Okay? All right?

[00:35:32]>> Okay. All right, good. Your menu is not better than mine. You run a [ __ ] of a kitchen. You French pig. You can get out. You can get out.

[00:35:39]>> [ __ ] yourself.

[00:35:40]>> You can get out. it? Well, it's your [ __ ] kitchen, then clean it, you lazy [ __ ] It's my [ __ ] kitchen. Yeah, No.

[00:35:47]I've got to get some [music] air before I do something I'd really regret.

[00:35:51]I don't want him in my kitchen.

[00:35:54]The way Ramsey did this incredible diatribe on Michel, and he was just blown away, flabbergasted.

[00:36:02]An extraordinary day today, but I've never seen anything quite as shocking as that. And that guy clearly doesn't care about his customers, his food, or his dining room. Just cares about himself.

[00:36:12]One selfish French [ __ ] Where's the train station?

[00:36:17]I seriously thought about walking away, but there were other people relying on me.

[00:36:22]I had to finish the job.

[00:36:23]>> [music] >> After cooling off, Gordon decides to return to prevent the old menu dish from leaving the kitchen.

[00:36:33]Hey, I don't want to look at you in a month's time and say you got screwed, slammed, food critic. I just want everything to be [ __ ] perfect.

[00:36:39]And you want that to be as well, yes?

[00:36:40]Yes. Every table is a VIP table, yes?

[00:36:43]Yes.

[00:36:44]Jane, can we get rid of that food, please, finally, yeah? For the fifth time.

[00:36:50]Good. Michel, please don't panic. No, I won't. Jane, no one's panicking, yes?

[00:36:55]No. Yeah? Please keep it together.

[00:36:58]Up and away. Let's go, yeah?

[00:37:00]That's for the uh VIP table? That's for the food critic table.

[00:37:05]Finally, the food critic was given a proper dish from the new menu.

[00:37:15]Beautiful.

[00:37:17]Compliments to the chef. Food's delicious.

[00:37:19]Thank you.

[00:37:22]>> [music] >> Even though the food critic was happy with the dish from the new menu, Michel was still not convinced. You're going to go out there and see them.

[00:37:32]I'm going to go to every every table?

[00:37:33]When I go to the customers, they're my real critics.

[00:37:38]Let's see what people think about Gordon's new menu. Oh, it's fantastic.

[00:37:42]And the salmon is the best I've ever had. Really? Was everything to your liking this evening? Yes, very delicious.

[00:37:48]How did you like the new dining room?

[00:37:50]It's beautiful. When I ask the customers, they say they love it. The food was exquisite.

[00:37:55]It was delicious.

[00:37:57]Thank you very Now, I'm wondering what I do wrong. How was the people when they left?

[00:38:02]Um everyone loves it. Everyone not a angry face.

[00:38:06]Okay, but I want to make sure that not angry doesn't mean they loved it. I want to make sure that they left and they say everything [music] was great.

[00:38:12]Great. The people that I asked, they all loved it.

[00:38:15]Thank you so much. But if Michel needed a little more convincing, [music] the answer was in the cash register. You know, for 60 customers, we did $50 per person, so we need a little bit more than $3,000 of revenue. This is great.

[00:38:27]It was great to have the business.

[00:38:31]After an evening of ups and downs, [music] the relaunch was a success, but there is still one question left unanswered. Did Gordon truly get through to Michel? It is difficult to do changes, and maybe not for everybody, but for me.

[00:38:44]I'm I so wrong?

[00:38:47]Are you just saying that?

[00:38:48]>> No, no, I mean it. I mean it. The customers [music] loved the changes. I liked the way the food came out. I It was clean and we made a profit. I think it's exciting. I I I know how stubborn you are, and it's not the first time in my career I've come across someone as stubborn as you. However, tonight was much better than the other nights.

[00:39:08]You put your first foot on the ladder.

[00:39:10]Uh-huh.

[00:39:11]Now, you got to keep on climbing. Yes.

[00:39:13]When I'm wrong, I'm wrong. Well done.

[00:39:16]Now that you know, don't stop. And what?

[00:39:21]>> [music] >> With Gordon's help, the Secret Garden was functioning as a restaurant should, and as the week progressed, changes clearly began to take hold.

[00:39:29]>> If we all spend half an hour cleaning, this kitchen becomes spotless. Michel is committed to kitchen hygiene.

[00:39:37]He also promoted Jane to manager. I think she needs need the keys to the restaurant with the manager title. So now he changed his title to manager.

[00:39:46]Now I'm the manager. I am the [ __ ] of the place. Gordon's plan was a success, and now the Secret Garden is no longer a kitchen nightmare. And more importantly, customers are leaving happy. I'm feeling the love.

[00:40:00]>> [music] >> You really do have something special.

[00:40:03]Please, do not screw it up.

[00:40:07]>> The restaurant has improved immensely.

[00:40:09]Has he succeeded? Dude. Thanks, chef.

[00:40:12]Manager.

[00:40:13]What? If we can't be successful [music] now, then we're all idiots.

[00:40:19]Well done. It was very sad to see Gordon leave. He really helped us. I think we are at the beginning of a very, very successful [music] year. No regrets?

[00:40:29]>> Thank you. No regrets? Promise. Still hate me? Oh, yes, I do.

[00:40:32]>> Yes, good.

[00:40:34]It was a very stressful few days, but I think we all survived. I think it's all for the better. The secret is out.

[00:40:43]Michelle finally learned [music] the cardinal rule of being a restaurateur.

[00:40:46]You serve your customers, not yourself.

[00:40:51]>> [music] >> Next time on Kitchen Nightmares, Gordon journeys to a fine dining restaurant that's anything but fine. The chef is fresh from the hood.

[00:41:00]>> Diamonds on my fist, good. Diamonds on my And doesn't take criticism [music] from anybody, not even Gordon.

[00:41:06]>> didn't hear not one person complain about him tonight. Did you?

[00:41:08]>> What? The owner has run out [music] of money. I'm just surviving. And the busboy has sticky fingers.

[00:41:15]>> Cuz you asked anyone for it? No. This could [music] be Gordon's biggest challenge yet.

[00:41:19]>> got to walk right now. Next time on Kitchen Nightmares.

[00:41:27]>> [music]