Original subtitles

A desperate insider reached out for help,

but when restaurants see me coming...

- Oh, my God. - Uh-oh.

Oh, hell no.

They cover up their problems.

What are you guys throwing out?

- Um... - Stop it.

I've seen enough.

So now, I need to go undercover...

There is nowhere for these guys to hide.

To uncover the fatal flaws

of a once successful restaurant.

This place is on its last legs.

We're dying.

With the help of my insider...

Keep your head down and speak the truth.

I'll restore the restaurant...

Let's get cooking.

From the inside out.

This is where it starts.

We can't wait for something to break.

We've got to do it now before it's too late.

Come on. - I got it. I got it.

Oh, my God. Thank you.

I'm on my way to Parthenon.

Now, this restaurant has been a staple Greek restaurant

in the neighborhood for years,

but my insider has been updating me,

and oh, boy.

This place is in a rapid decline.

Sadly, when everyone knows I'm coming,

they're on their best behavior.

They clean up.

So I have no choice but to go in late at night,

early hours of the morning, undercover,

and really snoop around,

really have a good look at how they operate.

OK, my insider has sent me some instructions.

Let's go.

My insider left me a key.

There it is.

That's great.

Shh.

Man, that was stuck.

Jason, come in.

Quick! Come in. Close the door.

This place is roasting.

It is so hot in here.

Look at the state of this kitchen.

Always good to start with a black light,

'cause it's the stuff you don't see to the naked eye.

Oh, my goodness, me.

Freshly cooked food is served off of this.

I don't think this thing has been cleaned for months.

That is so gross.

Finally, I get to see for the first time

the problems that everyone tries to hide from me.

My insider has told me that this place

has been running for 36 years.

Back in the day, the White House, Congress,

they all frequented this restaurant.

It had an amazing reputation for great Greek food...

But it clearly lost its way.

Look at this.

What a freaking mess.

And there's so much heat coming from here.

It's still on.

The whole thing is on.

There's food in there as well.

My goodness, me.

I mean, that has to be one of the biggest fire hazards.

Damn.

Right, let's see the basement.

I think the carpet's from 1989 as well.

Oh, boy. This is a band saw.

They slice protein on here.

These are so old fashioned.

Man, that's dirty.

Oh, my goodness, me.

That is disgusting.

Now, this is an ATP test.

This is gonna give me an indication of live bacteria.

This is so gross.

Now, figure-wise, under 30 is acceptable.

A dirty toilet seat will go to 1,400.

Oh my goodness. 5,550.

I've never seen that.

It's harboring so much bacteria.

In fact, I'm gonna take another swab,

so I can take a closer look later.

What's in here? Oh, the smell.

Ugh, chickens just sat there,

bathing in that congealed blood.

hell.

What you're smelling here, it breeds vermin.

Now, this camera, I'm gonna set up underneath the bench.

I guarantee you there's gonna be rats down here

the size of my grandma's cats.

Look at this. A hodgepodge of a dining room.

Mismatch of chairs.

Honestly, what a mess.

What's that? Are you happy?

No, nor am I.

Oh, my goodness.

It's obvious, at one point,

when this restaurant first opened,

just under four decades ago, it was thriving,

and it was the pillar of the community.

But it's like someone has given up.

It's such a shame.

Man.

Now, I'm gonna come back first thing tomorrow morning

and really see how this place operates.

Let's go.

Jump in, Jay.

Damn, that was horrible.

Honestly, my insider said that things are bad,

but I don't think they actually understand themselves

how bad things really are in there.

Just quick comms check.

Each and every one of these members of staff

are under the impression

they're on a restaurant refresh show.

Half mark.

Hi, I'm Mikey,

and this is "Restaurant Refresh."

So the first time ever, I've got a 360-degree insight

to this restaurant from every corner in the kitchen

to every table in the dining room

to cameras even downstairs in the basement.

Look at that.

I've got the incredible information

from my insider,

someone that reached out for help.

However, it's a painful position

for them to be in.

Truthfully, working in a restaurant

is a tight-knit environment,

and calling out problems, I promise you, can be tough.

And here we go.

So what I saw last night was frightening.

And you can see how dirty the kitchen is

and some of the bad practices.

Guys, ready to go?

That's Pete, the owner, there.

OK, my name is Pete,

and I'm the owner of the Parthenon Restaurant.

I was born in Zakynthos,

a small island, west part of Greece,

and I left there when I was 18.

When I opened the restaurant, 36 years ago,

there was no Greek restaurants around here,

so it was unique, and it was really exciting,

but then we started losing business.

, water here.

It's leaking somewhere here.

I'd be really devastated if the restaurant fails.

You know what you should have on the tables is coffee cups.

That is Susie, Pete's wife.

No, because not everybody drinks coffee.

Since when?

The Parthenon has meant a lot to us.

It's our livelihood.

It's our future. It's my son's future.

But I worry that it will shut down.

Do you have a little broom or something?

Let me do this first. I'll get around to it.

Pete is very stubborn.

This place is his baby, so he doesn't believe

that Mikey can step up and take over,

and he doesn't listen.

It goes in one ear, out the other,

'cause he's old school.

- The rice. - One by one.

I know how to do it.

Camera eight, that is Mikey,

Pete and Susie's son.

Do we have more spinach than this?

Do we have more spinach than this?

Working with my dad,

man, how can you put this

without insulting anybody?

It has its ups and its downs.

We've had the same menu for over 36 years now,

and I've thrown tons of ideas to my father.

But change is hard for him.

It's like, don't fix it if it's not broken.

, man.

What a mess.

Michael, more potatoes. Potatoes.

I'm going to.

Camera eight please.

You good to let people in in 20 minutes?

- Yeah, we will be. - 20 minutes, 4:15 is still OK?

- I said, yes, we will be. - I'm asking Pete.

That lady there is Stella, married to Mikey.

Is this good enough?

Mikey has worked so hard

for this place for so many years.

He's really given it his blood, sweat, tears.

Pete, this-- we cannot.

They're nasty inside. All seeds.

And Mikey is saying throw them away,

and Pete's arguing, saying, no, they're fine,

but it's a bloody cucumber, for God's sake.

Get rid of it.

I think he's ready to take the Parthenon over from Pete.

He deserves it. - They're sour.

I just tried it.

I sent her to get other ones.

We have two kids.

There's a future relying on this place,

and it needs to have some changes now

so that that future is there for them.

- Dad, where are the eggs? - Huh?

- Where are the eggs? - Over here.

That is Stephanie, the daughter of Pete.

Being the mediator of the family

can be kind of stressful.

But I am no therapist,

and sometimes, I get frustrated too.

Put that in-- put that in that sink

that's empty over there.

Do I think my dad will ever be able

to let the restaurant go?

I don't think that we're there yet.

Now it's time to see how these individuals

actually work and run this restaurant.

How are you? The three of you?

- Yes. - All right.

I'm ready to cook.

- Is this your first time... - Yes.

- Dining with us? - Yes.

- OK. - Let me cook.

- What can I get for you? - The broiled octopus.

- Absolutely. - The flambé.

Saganaki flambé?

- Yeah. - Sure.

All right, calamari, broiled octopus, one souvlaki.

Yeah. Yeah.

I'm going--

Pete can't help himself.

How disruptive must that be for Mikey?

Because he's sort of running it,

but he's not running it, and he's got Pete

watching him every turn.

All right, the broiled octopus is ready.

Grilled.

Zoom in on the basement camera, please, Paul.

That's Pete downstairs.

My big worry is the potential vermin.

Hey, Paul, our director, can you just quickly

sift through that footage I left under the table

last night to see if there are any rodents?

Should be there for you now.

- Oh. - Oh,.

Look at the size of that thing.

Paul, that's disgusting.

I mean, that is one fat rat.

And another one.

Oh, my goodness, me,

there's another one just popped down.

Five rats.

A live version of "Ratatouille."

Oh, no. That's the band saw.

This is what I swabbed last night.

Look at that.

I want to know more about those samples I took.

Hey, bud. - Hi, Gordon.

- How are you, sir? - Doing well.

I've got... - Good to see you.

Some science set up for you here.

Thank you. Please, sit down.

And how powerful is this?

100x.

Thank you. Oh, my goodness, me.

I swabbed that earlier this morning on that blade.

That thing has never been cleaned for weeks.

Yeah, that is disgusting.

Oh, man. No good.

If bacteria has access to food and water,

it can just continue to multiply.

And one of the other things you get sick of from bacteria

is it produces waste, like every living thing,

and that waste is toxic,

and if it's growing in large amounts,

even if you cook it and kill the actual bacteria...

It's the waste.

You still got all the waste left behind.

Oh, my Lord.

It's confirmed my worst suspicion.

Thank you. My goodness.

This made me feel sick.

The lamb, the bacteria growth, that's appalling.

And then seeing multiple rats is shocking.

My insider was right.

Pete, he may be running this restaurant

for nearly four decades, but this place is a mess.

I need a Calamari a la Ginsburg.

Calamari Ginsburg.

- Small Greek salad. - And I'll do--

try the octopus also. - Absolutely.

Camera eight, please, Paul.

That should be there for you now, Chef.

Zoom in.

All right, calamari, broiled octopus,

mushroom crab meat.

Kitchen's getting slammed.

Mikey, I need two small Greek salads please.

She doesn't like the tomato sauce in the vegetable.

Chop, chop.

They say they have to be out by 1:30, apparently,

so we got 20 minutes.

There's only two cooks in that kitchen.

Mikey, do I have a pestrofa coming, plain?

You can see Mikey's just lost his voice.

There is no leadership,

because it's certainly not coming from Pete.

He's just-- he's milling around.

Just causing mass disruption.

The standards are gone.

I think about a clean presentation

that Greek cuisine should exemplify.

This food here just looks sloppy.

Even the customers are starting to see it.

Yes.

My secret insider is pivotal in this,

and they are giving me vast amounts of knowledge

all the time,

but I want someone I can trust that can taste the food

and give me some honest feedback.

All right, salmon.

My undercover diners, Sammi and Rock.

That's Rock Harper, a prolific chef.

He runs multiple restaurants.

Sammi, one of the most up-and-coming cooks

on the West Coast.

They're powerful chefs and restaurateurs,

and they really know their stuff.

I'm gonna be honest. We've got our work cut out.

What I saw last night was appalling.

Look at the grill, for instance.

Ew!

There's a band saw downstairs

that they're cutting all the lamb.

It's never been cleaned. That's Pete, the owner.

He's got no protection.

So one slip-- - Oh, no.

The is wrong with this guy?

My big worry, nothing's moved on.

He doesn't let go.

You guys are my eyes and ears, and I depend heavily on you.

Yeah.

You have an earpiece, so we will be able to communicate.

You've got your body cam all set up?

- Yes. - Tread and eat with caution.

Let's go, guys. - All right.

- Thank you. - Thanks.

Oh, God.

My stomach's already, like, in knots.

- Hello. - Hi.

How are you? - Two?

- Yes, please. - OK, this way.

OK, thank you.

At first impressions of the dining room, Sammi,

how would you describe it?

I would say,

this dining room is kind of dated.

- Yeah. - All right.

Do you all have any questions about anything?

Can we start with the cold appetizer for two?

We'll get the lamb chops also.

How would you like them cooked?

- I'm more of a medium guy. - Great. Thank you.

Did you see the size of that menu?

- Massive. - Yeah.

If you got a big brigade, it's fine,

but there's two of them.

I have one lamb chops.

Can I get a cold appetizer for two, please?

And, Paul, can you just zoom in to that raw lamb

on top of the grill, please? So he cut it frozen.

That's how he's defrosting it.

The worst thing you can do,

knowing that bacteria growth,

and you stick it on a warm grill.

Oh, come on.

You finished that cold appetizer?

I gotta take that out.

All right. Cold appetizer for two.

Excuse me.

- All right, yes. - Hey, there we go.

- Cold appetizer. - OK.

- Yeah. - Pardon.

- How's it tasting? - That's tzatziki.

Oh, that funky.

There's something funky in there.

- Oh. Ew. - Is it bubbly?

Is it-- is it fizzy?

Yeah, it tastes, like, fermented.

Oh,. Spit it out, darling.

Oh.

Oh, my God, it's literally bubbling in my mouth.

Yeah, tell them.

Excuse me.

I think this tastes, like, a little sour.

- Sour? - Yeah.

- Tzatziki? - Yeah.

I'll be right back.

Why didn't he take it?

He didn't even take the plate?

What a.

Pete, they're complaining that the tzatziki is sour.

Oh, my goodness.

No.

What's that?

Uh-huh.

No, it tasted, like, bubbly in my mouth,

like, it was, like, fermenting.

"That's the way it is." Oh, my goodness, me.

- OK, how's my lamb chops? - Almost ready.

OK, one minute.

He's refused to apologize.

That's a restaurateur in denial.

- Can I take these lamb chops? - Please.

Oh, my goodness, me.

Everything else is coming right out.

Great.

Both of you, please do not eat that lamb.

It's infected with bacteria from the band saw.

No, no, no, no. I've seen enough.

I'm on my way. Stand by.

Hey.

- Holy-- - Oh, my God.

Gordon Ramsay is here.

Stop what you're doing right now.

Chef Ramsay walked in,

and I was in utter shock.

I cannot believe what I've just been watching.

- Hey, Mike. - Yes, sir.

- Mike. - Stop.

You can put that down.

I need you to stop what you're doing.

I'm in shock.

I cannot believe what I've just been watching.

You're trying your best?

I smell.

Turn this off. Turn it off.

Because you didn't do it last night.

And they have--

- Seriously? - Yeah, seriously.

Oh, my God.

- I can't turn around. - Gordon Ramsay.

Oh, he's going around.

Oh, my gosh.

Ladies and gentlemen, kindly gather your things

and exit the restaurant please.

Thank you. - Thank you, yeah.

- Thanks. - Crazy.

Have a great day, guys. Thank you so much.

- Thanks for everything. - Thank you.

Have a great day.

Chef Ramsay is here at the Parthenon,

and someone needs to pinch me.

All of you need to know something really important.

You thought you were on a restaurant renovation show.

I'm sorry. It's not real.

I've been undercover and given insider knowledge.

I've been watching you carefully for days.

I'm terrified.

I've seen everything, and I am shocked.

That's a traditional Greek food.

That's not traditional Greek food.

I'm not here to kick you down, but I'm not here to be.

You think this is fair?

The customers.

How fresh is your ingredients?

It's all fresh? Stay there.

If he's going down into the kitchen downstairs,

I'm scared.

What's that?

Are you blind?

That's in blood. - Yeah.

Bubbling, festering.

And you know what really shocked me?

The band saw.

When was the last time that was cleaned?

- Six months? - No.

I did an ATP test.

When you swab the blade, the bacteria--

live bacteria-- that starts a food poisoning.

The reading should be 30 max.

Anything over 30, it's sort of danger zone.

Do you know what the meter read?

5,550.

My heart went into my stomach.

It's a kitchen where standards

have dropped massively.

Vermin everywhere.

It's like a party down there.

I felt bad for my dad, but at the same time,

it was like, how can this be so careless?

Mikey, you're running the line.

Why are you cooking like that?

I'm limited to what I can do here.

This is his baby.

Stella, is that right?

I cannot believe Chef Ramsay knows my name.

That is crazy.

His hands are tied.

I don't know if the trust is not there.

Come on.

It's his son.

Absolutely.

Pete, do you not want to see change?

When my father is quiet, it's 'cause

he doesn't want to show anger.

It's a thin line for him.

You're taking the restaurant down

and each member of your family down with you.

Breaking news.

We're screwed.

Do you think I'm? - No, no, I don't think that.

I've had a connection with an insider...

That has confirmed everything.

To think of someone kind of feeding information,

yeah, it's wild.

The insider is someone you know,

so cut the.

I need to wash my hands.

They stink.

I'm dying to know who the heck it is.

I want to know who this insider is.

Somebody that's working here? I don't know.

Can I just have a word with him on my own?

With the owner?

There's an insider giving Chef Ramsay

some information about us.

I don't know what they're spilling,

and it's kind of scary.

- Are you the insider, Stella? - Yeah, I'm the insider.

It could be anybody-- my mom, my brother.

Hell, no--you think there's really an insider?

- 100%. - It might be Mikey himself.

Maybe he's so fed up and so ready for change

that he wanted Chef Ramsay to come here and shake things up.

You never know. - Sit down.

What's happened?

Truthfully.

I've got an insider that's told me everything,

so you need to come clean. - I'm clean.

- It starts with you. - Yes.

Controlling. Why can't you trust them?

OK, so you don't think

they can live up to your standard.

Wow.

I run 100 restaurants...

And the most important thing on my menu is trust,

but I teach, and then I trust.

You've obviously taught them, but you can't trust them.

Mikey, can you not see how much he wants it?

Can you not see--

He's 45 years of age.

You need to get your head out of your ass.

Otherwise, we're.

hell.

Pete is sort of--

he's stuck in the past,

a man clearly that hates change,

hates competition, but most importantly,

he's sort of swimming in his own mess,

and yet looks at everybody else as the problem

rather than within.

What are you thinking?

Come on, Pete. Say something please.

All this was disgusting. What the hell?

It's also a huge menu to prep for.

It's a lot.

And it's not being modernized.

Come on, Pete.

If there's one guy that should be speaking up now, it's him.

Think about the future, Pete.

For me and Stephanie, for our families.

Think about, can this restaurant

be the way it is right now in another 36 years from now?

- Oh, hell no. - That's what we have to fix.

Not even another year.

- Oh, my God, Mom. - Oh.

- Stop it now. - Don't discredit him.

This is so sad.

I want to know who this insider is.

That's what I'm really curious about.

How do we know it's not you?

- It ain't me. - OK.

Susie, you guys have been married for how long?

33 years.

I love him, and I want him to succeed.

I'm not the one you should be telling.

You've been 24/7 in here, seven days a week.

I know your business is very important,

but I just want you to spend time with me...

Love me.

Wow.

I just feel like a restaurant widow.

I just want you to spend time with me,

love me.

I just feel like a restaurant widow.

This is serious, Pete.

No restaurant, no business is worth this.

No.

- And who's benefiting? - Nobody.

- Nobody. - Nobody.

One piece of knowledge that my insider

shared with me is that your family

are treated not like family.

- Mikey, are you OK? - Yeah.

What's happened, bud?

- It's just a lot. - Yeah.

I'm convinced about their desperate need to change,

but sadly, I'm not convinced about you.

However, I am moving forward.

Thank you.

Let's start now.

Let's get this place stripped please.

- OK. - Mikey, in the kitchen.

Get that place emptied. Everything out.

- Yes, Chef. - Yes, Chef.

Oh, boy.

Whilst the family reflect,

my team have moved in to modernize

the tired restaurant

and give the kitchen an industrial clean.

The only way I'm going to get a real perspective

as to why Parthenon is struggling

is to get away from the restaurant,

so I've asked Pete and Mikey to meet me here in Allen Park.

Off you go, Mikey.

Nice. Great cast.

Now, Pete, let me tell you something.

I can change the restaurant, the food, the menu.

We can do all that.

But it doesn't bear any relevance

unless you can change,

because you have to fix the relationship

for this restaurant to work.

Just based on what I know from my insider

and watching the way you run that restaurant,

it's hard for me to hear you snap and go after Mikey.

You've got to praise as well.

"Well done. Great job."

You know what I've learned over the years?

If I hear nothing, then I'm doing OK.

A little affirmation is all I need.

I'm proud of you, or, you know, just--

it gives me more of a purpose.

When was the last time

you told him that you loved him?

Never.

Come on, Pete.

I have three sons.

Every day, I tell them how much I love them.

You had a tough upbringing, right?

- Right. - OK, so did I.

And the most important thing for me was

to change what I experienced growing up

so that my kids don't get to see

what I saw with my father.

And so you have to change that now.

You have to embrace your son.

Mike is committed,

but the reason why it's not changed is you.

It does feel nice to be heard for once.

I feel validated.

Pete needs to let go.

What he's got incorrectly is the balance,

and he needs to find that balance quickly.

He's in danger of suffocating his family and the restaurant

through his own stubbornness, and that's tragic.

We've got to change.

We have got to change.

Definitely, we'll change.

Is there anything you'd like to say to Mikey

before we go back to the restaurant?

To continue what you're doing.

Be good with the people, with the customers, and try to--

to make it. - Learn as much as I can.

Yeah, absolutely.

I might not have told you all these years...

But you know I love you.

I want to be a good father.

I want to be--

love you, and I care about you.

Starting from today, let's go forward.

Set a new example.

You're right.

Moving forward, working with my dad,

I think it will take some time for it to evolve,

but this restaurant is in desperate need of help.

And can he change? Sure.

Will it be easy? No.

I think he's realizing it now, for sure.

How good does that dining ware look?

Oh, my goodness.

- OK, go in. - Yay!

Oh, gosh. Here we go.

I never get to see this level of excitement,

so to see it from this point of view,

it's actually exciting for me as well.

This family walking back into the restaurant,

brought back to life, it's just incredible.

- Wow. - Oh, wow.

Oh, what?

Oh, my. - Look at those lights.

Oh.

- Look at their faces. - The tables...

Oh, my God. Look at here.

And chairs.

Gone are those stuffy, gray bits of linen

from the table, the mismatch of those chairs.

We have turned that outdated dining room

into a beautiful, modern taverna.

Oh, my God.

I love it, coming into something

that feels fresh and new.

Look at Dad! How are you feeling, Dad?

Is it beautiful? - Beautiful.

Pete is speechless.

Say something, Pete.

He can't. He can't.

He's lost for words.

- He's crying. - Look, look.

It's beautiful.

Right now, I think he feels he's dreaming.

- Wow. - You're in shock, aren't you?

I'm in shock. - Yeah.

Oh, my God. What?

The band saw has been cleaned

to keep the rats and bacteria at bay,

and I'll be honest, 36 years in, it's about time.

Oh, my.

And the kitchen is now fully equipped

with brand-new chopping boards,

incredible knives, HexClad pans.

You name it, they've got them.

Look at this. Oh, my God.

Look at the pot. Look at the pots and pans, man.

So excited.

How beautiful are those plates?

- Look at this picture. - It's Zakynthos!

Look at the picture of Zakynthos, your homeland.

So he can recognize the monastery.

He can recognize the bell tower,

and, obviously, the beach.

I love these-- these murals.

Look at them.

That's mean a lot, you know.

It's extraordinary.

Right, I've got to go in and see this for myself.

Welcome to Parthenon 2.0.

Come on!

How beautiful is this? - It's awesome.

Where is he? Come here, you.

- Aw. - Come here, you.

What? You're gonna hug me? Oh.

Seriously? You good?

It's beautiful. Really, really unbelievable.

- You have a new taverna. - A taverna, exactly.

- It wasn't a taverna before. - Right.

I know it's been hard to embrace change,

but this is going to carry us into the fourth,

the fifth, the sixth decade supported by your family.

Definitely.

There's more.

There are lots of complex pieces to this puzzle.

With the décor updated,

it's time to focus on the new menu.

Sit down. I'll be back in a minute.

I'm going to rustle up some dishes with Mikey.

Right, Captain. Let's go, big boy.

It's just the beginning, young man.

Right?

You got to bang the drum, Mikey.

Yeah. Yeah.

And don't be scared about that.

You know that? Yes? - Yes, sir.

Seriously, you can do this. Come on.

Let's get cooking.

Let's get some dishes out there.

I know how to plate that.

We need some more of the arugula.

Arugula. That's right.

There you go.

You good? Good man.

Cooking alongside Chef Ramsay is nuts.

You know, I never in my life would have ever imagined that.

When you give that a little quick sauté,

look how it's kissing the pan? Well done.

If there's one thing I need to hear tonight,

I need to hear your voice tonight.

Yes, sir.

You bring out the fish and then the moussaka.

Yeah? - Yes, Chef.

Great. Well done.

Mmm.

First of all, a beautiful lamb shoulder.

All of my restaurants have clean, focused menus.

That's what I've done for Pete and Parthenon.

The potatoes are bangin'.

But more importantly,

Mikey can now make this his own.

I think it's like, 18 items on there now.

Looks amazing.

The moussaka, excellent.

The lamb's unbelievable.

This is wiping the slate and starting over.

I don't have to cook at home anymore.

And it feels good to just have a new beginning.

Well, you guys, I need to apologize to all of you.

I'd like to thank you all for understanding,

and I want to apologize to my wife,

to everybody, which I do know

to be more focused on the family

and do the right things. - I saw the tears in his eyes.

I'm hoping he's accepting the fact

that he's got to have faith with Michael

to move forward with this business

so we can have a life.

Right, there's one more thing I need to talk to you about,

quite seriously.

I've been given the most amazing insider knowledge.

Oh, gosh.

And this individual has struggled

because they felt disloyal,

because at the heart of all this,

the insider was desperate

to keep the family together.

I could be the insider, honestly.

Like, I have a lot at stake here.

It's the future for my family.

It's the future for my husband.

Maybe my wife maybe?

I have a feeling it could be my brother.

No way.

Would the insider reveal themselves?

Would you like to say hello to the insider?

- Yes. - Please.

Would the insider reveal themselves?

The insider was me.

Wow.

- What? - I knew it!

Chef Ramsay heard me.

- Hey, Susie. - Hi.

And I'm glad I was the insider.

- Please take a seat. - OK.

This place is on the verge of shutting down.

I'm scared.

You know, you've never seen your husband.

He's worked all these hours that--

But when was the last time you two

had a vacation together?

Truthfully.

- I really can't recall. - Wow.

And when do you think Pete's gonna hand the reins over?

- He's not. - He's not?

He's very stubborn, and he's hard on Michael.

I appreciate your insights and your honesty.

I know how hard this is for you, you know that?

Oh, God, you have no idea.

I'm worried that he's gonna divorce me.

This is gonna be a bumpy road,

but I'm here to help. - I appreciate it so much.

I just want to commend you for taking the risk.

So thank you, my darling.

No, thank you, Chef Ramsay.

Without you, this would never have happened.

I was scared our family would fall apart,

and I'm glad someone heard me.

I'm very proud of Susie.

It took a lot for her to say exactly how she feels,

but I'm grateful that she did.

You know I've been trying very hard

to have you understand me.

I owe everything to you.

I will never forget you.

Thank you, my darling.

OK, shall we get cracking?

- Yes. - Yes?

- Let's go. - Let's go.

Let's go, guys.

A quick comms check. - Van is online, Chef.

Over to you. - Here we go.

Right now, ready.

I'm hoping that Pete is ready to hand that baton over.

The new generation.

This way, please.

Tonight, Mikey's gonna be in the kitchen.

Pete is in front of the house. - Good evening.

How are you? - Hi.

She probably wants to try the baked feta.

It might have been the baked feta.

The baked feta? Is that what you want?

- Yes. - OK.

I'll take the homemade hummus, please.

All right. Order in.

One hummus with lamb, one baked feta, one pork gyro.

Hummus with lamb, pork gyro.

Mikey's got a controlling, assertive, strong voice.

The moussaka will be two minutes.

And the good news for me,

Pete is staying out of Mikey's way.

What do you think, ladies?

Oh, it's good.

Our new restaurant here.

Looks very nice.

I see my dad handling these changes right now

with open arms, which is good.

That he sees me working hard and caring for this place,

it means a lot.

Tzatziki octopus. I got it here.

Wow, it looks so fresh.

Awesome.

It's extraordinary. Right.

I've got to go in and see this for myself.

One horta, one Greek salad.

I just need fries here.

Hello. How are you?

Good.

Kleftiko, which side? Who wants it?

- Are we good? - Yes, Chef.

Moussaka.

Mike, I love the fact you're using your voice.

If it's too fast, you tell them to slow down.

- Yes, Chef. - Good.

Mikey, put the tray down. Work with two hands.

It's twice as quick.

When you bring that-- when you bring that over here

like that-- when you bring that over here

like that, look, just put the plate there.

Pshh, pshh. Bang, go.

And then you're not dripping,

and then you're keeping everything nice and tidy.

It's good. - Yes, Chef.

I can't put into words what this whole experience

has meant to me.

I'm excited.

I'm excited to see what the future holds.

Customers are loving the food, huh?

- Oh, yeah, yeah. - Loving the food.

It's so good. How you feeling?

What's not to love?

Think of everything you sacrificed

and everything you worked for.

You now need to enjoy it.

OK?

Now, there's one tiny thing we need

to do for a new beginning.

So...

You know what to do, right?

- Oh, yes. - Yes?

Oh, yes.

Opa!

Thank you so, so, so much.

Appreciate it. Thank you so much.

Take care. Take care.

And stop smashing plates.

They're expensive.

When I arrived, the heart of Parthenon,

honestly, was broken.

Pete was unwilling to make any changes whatsoever,

and he couldn't even trust his own family,

and it was causing them all to suffer.

But now, thanks to Susie for reaching out,

Pete has really seen the errors of his own ways.

If Pete can step back and put faith into his son,

I promise you, the Parthenon will continue to flourish

for many years to come.

Those four tickets too much for you?

- Shut up. - Oh, man.

You should be ashamed.

I'm not ashamed of the 4.6 Google rating I have.

I don't feel like his wife.

I feel like an employee when I'm here.

Chop, chop.

That needs to change, Patrick.

We can't wait for something to break.

We've got to do it now before it's too late.

But that means you need to change.

Where's that on your 4.6 Google rating?