All language subtitles for Secret Service S01E01

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?