24 Hours to Hell and Back (2018) s01e07 Episode Script
Patrick Molloy's
1 GORDON: I'm Gordon Ramsay, and I'm hitting the road.
[blues rock.]
[horn honks.]
I'm heading to restaurants all across America.
WOMAN: Oh, my God, no, no.
GORDON: On the brink - [bleep.]
you! Of collapse.
They're sat in blood.
What are you waiting for, a [bleep.]
death? But having endured so many kitchen disasters over the years There's a [bleep.]
mouse in here.
I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
That's not a lot of time.
I'm scared we're not gonna finish.
[snoring.]
Because in this age of social media, where every customer is a critic "If you want fast service and good drinks, don't go here.
" Next one, one star-- "The food looks gross when it comes out of the kitchen.
" Oh, my God.
Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So, this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight Catch of the day-- hepatitis B.
To catch them all red-handed.
I had to stop you from eating in there.
- And this is the reason why.
WOMAN: Oh, my God, no! If I have any hope of saving them Bless thy soul, may I come out in one piece.
I'll have to go to hell and back Oh, my God.
In 24 hours.
[beeping.]
[rock music.]
I'm heading to a secret location in Hermosa Beach.
Now, this is a stunning beach that's just south of Los Angeles, California.
And it really is a big tourist attraction.
This place is bustling 24-7.
I struggle to understand why any business couldn't make it here with this as your backdrop.
[blues rock.]
My name is Patrick Molloy Bastian, and I am one of three owners here at Patrick Molloy's in Hermosa Beach, California.
In 1996, my ex-husband and I, along with my current husband, Fred, opened Patrick Molloy's.
Fred's relationship with my father, there is a lot of tension, and a lot of anger.
The partnership was a little strange, because I believe that Bill really loved his wife still.
I remember coming into Patrick Molloy's as a kid, and you could cut the tension with a knife.
ALICE: Patrick's father died suddenly, and Patrick inherited his father's percentage of the business.
I stepped in my father's shoes, in regards to his relationship with Fred, my mom, and Patrick Molloy's.
He's gotten too much, too quickly, without the blood, the sweat, and the tears.
Running a restaurant with my stepdad and my mom puts a huge strain on our personal relationships.
FRED: Pat and I, we do different things to run the business.
I'm here quite a bit, just walking around, checking things out, and doing things.
Patrick's philosophy is, come in for two hours a day and say something and leave.
PATRICK: He doesn't see me as an owner, really.
As much as I say it doesn't bother me, I mean, I would like nothing more than to get my stepdad's approval.
The staff not only notices the tension between Fred and myself, they use it to their advantage, 'cause they figure, "These two guys are out there, going at each other--we can get away with all this stuff.
" We're always so confused because we don't know who to follow or what, necessarily, to do.
ALICE: On a daily basis, I'm caught in the middle, because Fred will complain to me about Patrick, and Patrick will complain to me about Fred.
Ah! I can't deal with this anymore, it's ridiculous.
FRED: The stress of the business isn't good on anybody, and for Alice especially.
14 years ago, I was diagnosed with non-Hodgkin's lymphoma.
[coughs.]
At a certain point, I would like to know, if I wasn't here any longer, that they would have each other's back.
In the last three years, we've seen a big decline in business.
Last year, we lost about $135,000.
Within three to four months, we'll be out of business.
PATRICK: We need this.
My mom needs this to afford the expensive monthly medical bills.
ALICE: The thought of the doors closing-- I can't even imagine how difficult and painful that would be.
They know that help is coming, but what they don't know is that help is me.
I needed to know the issues before I even stepped foot inside.
So my team told the restaurant that they are trying out for a renovation series.
While they're being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footage since we left.
That is disgusting.
[car beeping.]
Now, these people are in desperate need of my help, and the only way to assess how things are really that bad is to see it with my own eyes.
Except this time, I'll be doing things a little differently.
[funky music.]
Right, I'm going in undercover, because as you know, in the past, when people know it's me, they're on their best bloody behavior.
This time, they've got no chance.
Surf's up.
Let's go.
The only way to really determine the food quality here is for me to go in undercover.
Just gonna post up right here, yeah.
GORDON: I've invited some surfer buddies to meet me for some lunch - Dude, Austin.
- Hey.
- Gordon, what's happening? - Good to see you, bud.
GORDON: And asked that they order various menu items so that I can inspect each and every dish.
- Wait.
- What did you get? MAN: What did we get? Some pizzas, wings, burgers.
I'm starving, man.
- Couple shepherd's pies.
- Good man.
Gonna slide these over here.
Nice.
GORDON: Vision, look how dry these wings are.
I mean, this food looks terrible.
Guys, look at this.
The mess of it-- how do you start eating that? [laughter.]
[indistinct chatter.]
Not good.
Oh, frozen fish, and that is just soaking wet.
If it's not [bleep.]
fresh fish, when the ocean is 100 feet away, what's going on? Enjoying the food, guys, or what? - You getting there? - Yeah, thank you, sir.
Appreciate you asking.
I've made thousands of shepherd's pie in my time.
I've never quite seen anything as [bleep.]
disgusting as that.
What's up? How's it taste? It's topped with that disgusting gravy.
Look at that.
The ground mince is bland.
That's gross.
Um, you're not eating that.
I'm not gonna even allow you to touch that.
- [laughs.]
- Take a slice of pizza.
So this is soggy as [bleep.]
as well.
Gents, thank you.
I've seen enough.
- Will you excuse me? - Oh, okay.
Don't order any more [bleep.]
food.
- I will not, then.
- [laughs.]
- We won't be.
- Cheers, fellas.
Oh, boy, that was bad.
That was really bad.
Now, time to meet owners.
And this restaurant, clearly, has given up.
[blues rock.]
- Is that Gordon? - It's Gordon Ramsay! Excuse me, can I see the owners, please? Thank you.
- This is? - Patrick.
- Patrick, how are you? - Nice to meet you.
- Likewise.
Is Mum - Upstairs.
- And Fred? - Yeah, yeah.
Can you get them for me, please? Is Fred back here? Hey, Fred.
- Gordon Ramsay is here.
- Gordon Ramsay's here? Yeah, he wants you out there.
Gaby, come on.
- Gordon Ramsay, how are you? - How are you? Fred Hahn, nice to meet you.
Likewise.
Good to see you, too.
Could you send that back, please? - Who? - Gordon Ramsay.
- What? - Yeah.
- Alice.
- Alice, nice to see you.
- Wow.
- Let's just get one thing clear.
I've just been sat out there for the last hour, eating some of the worst food I've ever tasted in my entire career.
- Really? - Yes.
How's business been generally? Bad.
- Bad? - Yeah.
Why do you think business is bad? Not a lot of customers.
Every other business this afternoon, and has been for the last three hours, have been packed.
Why do people come here? - Um - Should I tell you? 'Cause they can't get in anywhere else.
- Oh, okay.
- Yeah.
This is not Patrick Molloy's.
This is the last resort.
- I'm pretty pissed.
- I thought it was good.
Usually most feedback is pretty positive.
Oh, [bleep.]
, no.
I've got some bad news for all four of you.
Excuse me two seconds.
Ladies and gentleman, stop eating.
[indistinct chatter.]
Forks down.
Everybody, the restaurant is closed.
[surprised chatter.]
All of you, follow me outside.
Right now.
Let's go.
[dramatic music.]
Let me introduce you to Hell on Wheels-- the heart of my command center.
And more importantly, every individual behind there are serious experts.
Over the last few weeks, your restaurant has been under surveillance.
I want you all to have a look.
I am horrified.
It's [bleep.]
embarrassing.
GORDON: Kissing in the middle of service.
FRED: You want to be the top dog.
PATRICK: I don't care about that, though.
- Actually, you do.
- Oh, my God.
I wanted to be out of here seven [bleep.]
years ago, and I can't get out of here.
Honestly, that's really good.
We need someone to stand there and say, "I run this [bleep.]
place.
" You got to do that, and you don't do that.
- [woman groans.]
MAN: This is gross.
Wow.
[bleep.]
.
[surprised chatter.]
GORDON: Oh, my God.
Ugh, I cannot believe we just ate there.
GORDON: Shocking.
I mean, it's just disappointing, because you expect people to be up to code.
- And probably not.
- It's going to take a big turnaround for me to come back here.
Cross contamination? Raw chicken with cooked food? Excuse me? You go to the gym, and you walk in your restaurant half-[bleep.]
-naked.
You know, it's something that you're used to doing, and it's just bad habits.
You're running a business.
It's not a catwalk.
I didn't know how unprofessional I looked until I saw it on the big screen.
It's pretty embarrassing.
We've got 24 hours to turn this business around.
[surprised chatter.]
With the reopening in less than 24 hours, we are in a race against time.
My team has installed clocks throughout the restaurant to track our impending deadline.
And if we can't do that as a team in 24 hours, there's no point.
You'll save more money shutting that place down than you would if you continue to operate it like that.
Customers, today I am picking up your tab, because none of you should have to pay for that crap.
[cheers and applause.]
What I'd like to see is all of you back in 24 hours from now, to experience something much better than you've been paying for.
- Are you committed? BOTH: Yes.
- Absolutely, 100%.
- Oh, no doubt.
Good, because the 24 hours [dramatic music.]
Starts right now.
[beeping.]
[seagulls squawking.]
Now, get on your phones, talk to your families, and tell them for the next 24 hours, they're not going to see you, and I need you here.
And get all the staff together.
I want to see you back in that dining room - in two minutes from now.
- Okay.
MICK: Hey, so I'm not coming home tonight.
Yeah, so it's, I'm staying overnight basically.
MAN: I'll be here Sunday morning.
WOMAN: Okay.
- [laughs.]
I am serious, Fred.
I'm having chest pains.
My chest feels so tight.
FRED: The 24-hour period is-- to me, is somewhat mind-boggling.
I look at the business itself, what it took to get to this point, the construction, and wonder how it could happen in 24 hours.
Okay, uh, right.
What was going through your mind, looking at some of that shocking footage? MICK: Embarrassing.
- Why has it got to that? - Just complacency.
- You know, maybe we haven't seen as much leadership as we probably should have seen.
- Who's running this place? - Fred.
Fred.
Who's running this place? I see the most of Fred.
I would say I feel like no one's running the place right now.
The restaurant's called what? PATRICK: Patrick Molloy's.
- That's you, right? - Yeah.
So why have you checked out? Because according to my footage, customers spend more time in here than you do across the day.
Have you given up? [dramatic music.]
Yes, I've given up.
So.
if you've given up, what kind of message does it send to the team sat behind you? - Not a good one.
- Now they've given up.
Do you see what's happened? You're just going through the motions.
There's just no attention to detail.
When we can't nail a [bleep.]
chicken wing, do you have any idea what that says about us? What? It's [bleep.]
Friday.
So you cooked them Monday and just reheated them? [bleep.]
.
When's the last time you went online and read some of these reviews? Just listen to this.
"Great potential on the patio, "Looked like a great place to stop in with some friends.
The wings were dry and were overall disgusting.
" "If you want fast service and good drinks, don't go here.
" "Terrible service, even worse food.
" "If you're looking for a delicious breakfast, go elsewhere.
" "The waiter didn't pay attention to my boyfriend, who was the only one with no food for 25 minutes.
" Does that hurt anybody? Makes me feel terrible, listening to that.
It's horrible.
It's embarrassing.
Sorry, but we all have to be accountable.
You're their boss.
And to move forward, we have to have a completely different mind-set in here.
We are losing time.
I am dying to get this place going.
I want to introduce you to two incredible designers that are gonna help renovate this place.
I'm going to hand you over to this team.
Kitchen staff, I want to see you now.
Anything that will come off the ground, you can take outside.
We'll just start pulling chairs, tables, anything out.
GORDON: We have less than 24 hours to transform this mismatched, cluttered bar into an elegant gastropub.
We'll open up the layout by removing the bulky booths and dividing wall.
Then we'll update the lighting and decor to unite the character of a traditional pub with an amazing modern style.
I need to inspect the kitchen with Gaby, Fred, and Patrick.
Based on the surveillance footage, I fear what I might find in there.
When does this kitchen get cleaned? [bleep.]
terrible.
I've got no dates on here.
I've got no [bleep.]
reference.
Who leaves these potatoes in there like that? Your kitchen's a war zone! Gonna be a long night.
What in the [bleep.]
is going on in here? On Monday, we cooked three times the amount of wings we needed.
- Would you eat that? - No.
- Is that the powdered gravy? - Yes.
Just taste that-- that's what's going on top of the shepherd's pie.
Shepherd's pie, my ass.
- Shepherd's [bleep.]
.
- It tastes like airplane food.
Look at that.
Do you have any idea how long that's got to sit in there to get like that? What do you do with that? But do you have any idea of the thousands of dollars on the menu you're throwing out? This business is hemorrhaging.
And it starts from right in here.
You can do better than this.
And you two, you don't have to be a top executive chef to realize how bad this is functioning.
Mm-hmm, I see it.
So Fred, you've been running this place.
Why would you make the business so dysfunctional? To be honest with you, I wanted to be out of the business.
But I just kept coming in and out and not focusing enough on it.
You'd better get your [bleep.]
together.
Gaby, I want all your team in here now.
And I want this [bleep.]
place absolutely spotless.
GORDON: With so little time, I really need to understand why this kitchen is such a mess.
- Let's get some fresh air.
- Okay.
GORDON: So I need to speak to Gaby chef-to-chef.
What's going on? So you can't make any changes unless Fred says yes? And the wings? We had to call Fred-- how many cases of wings do you want for Monday? So Fred's telling you to do this? Yes.
For me, it feels like you don't want to be here.
I think you've given up.
You may be a sweet guy, a lovely man--love that.
But right now I'm not seeing a chef with anything.
I can't feel your voice.
I can't hear your voice.
I don't know if I can work with you, or I have to look for a new head chef.
So, I mean, do you feel you deserve to be here? Gabriel, seriously? [beeping.]
Honestly? Gabriel, seriously? I'm not happy with this.
I'm not happy with myself.
Really? You love this kitchen? I'm not giving up on you.
But can you change, or are you done? Do you know what that means? Finding your voice.
Stop asking Fred how many [bleep.]
wings - you cook on a Monday night.
- Okay.
You stand out as a head chef, and you make sure your [bleep.]
kitchen is spotless.
Is that clear? Let's go.
GORDON: While Gaby's team tackles the kitchen, my design team has the dining-room demolition fully under way.
- After you, please.
- [giggles.]
Thank you.
Do we get rid of these? WOMAN: Yes, we're getting rid of those.
'Cause we need consistency.
What's happening at the bar? It'll be nice and open with some long tables and lots of seating.
- Great, thank you.
- Yep.
GORDON: But for real progress to be made here, the biggest change has to be from the owners themselves.
You guys, I need--No, you guys can leave me alone.
Yes? Why are we in the [bleep.]
we're in? Fred looks at the business one way, and I look at it the other way.
And as opposed to, like, fighting with him on this and then causing more stress between all three of us, I just step back and walk away.
How stressful is it? Between the two of them, it's stressful, because, you know, I love them both.
I am a mom and a wife, and I hate to see that conflict.
You shouldn't be doing this.
You shouldn't be in here working the way you work.
Can I just have five minutes with these two? - Certainly.
- Will you do me a favor? - Certainly.
- It's been a tough day so far.
And we're on the clock, but do you know what I'd like you to do? - What? - I'd like you to go home.
Yes, chef, I will follow your instructions.
Please.
- Bye, honeys.
- Bye.
[somber music.]
That is a lady that's in pain because there's fighting and conflicts going on on a daily basis.
God forbid your mum didn't make it through that horrible disease.
PATRICK: Mm-hmm.
- How would you feel? Terrible.
This isn't anything I'm proud of.
I don't think you two realize just how bad off you are.
There's one piece of footage our cameras captured you both need to watch.
I want to be out of here seven [bleep.]
years ago, and I can't get out of here.
I don't give a [bleep.]
.
Guess what, I'm 70.
He's 31.
He can lead the pack.
I don't want to lead the pack.
What do I, though, I step away even further? It'll only get worse.
GORDON: I've seen too many restaurants shut their doors because of feuding owners.
What goes through your mind when you watch that back? Oh, definitely anger, and, "Why do I want to be here?" I'm 70 years old.
I really don't get what this age group wants.
What have you got to say with that kind of behavior? It's embarrassing, because you see it, and you realize how bad and unprofessional, really, it looks.
How can you do that? I don't do it intentionally.
That's why I leave.
But you can't run away from the [bleep.]
problem.
I agree, but I don't what to do.
You need to face the music.
I thought that at this point, I would be running the business and be sending them a check somewhere.
I don't want to be the guy that inherited a bar and never did [bleep.]
with it.
If I was in your shoes right now, number-one priority is getting my mum out of here.
And number two, being successful while she's still alive.
But if you two aren't on the same page, we've got no [bleep.]
chance.
And you need to understand the importance of that relationship.
Think about that.
[sighs.]
GORDON: While we're starting to break down walls both metaphorical and physical ALL: One, two, three! I don't know if we're going to be able to do this in 24 hours, 'cause it is a big change.
I'm hoping we can.
GORDON: My culinary team have been out at Hell on Wheels, working on the new menu.
There's one thing that can save this restaurant, and that's good food.
Gentlemen, follow me.
Let's go.
We've completely updated the oversized Patrick Molloy's menu by paring it down with simple, delicious dishes.
WOMAN: Hello, Chef.
GORDON: With less than 18 hours left, if they can't master these new dishes, we've got no chance for success.
So I'm gonna show you some things now.
Then after that, you guys are going to spend the next six hours in here cooking.
And I'm hoping that you reignite that passion.
So the most amazing Caesar salad.
Dressed properly, not soaking wet.
From there, a steak frites.
Savory, seasoned beautifully.
And these beautiful little corned beef Reuben sliders.
And then this baby here, that's what you call a shepherd's pie.
Tacos.
Look at the colors, how vibrant that is.
Spicy wings, they're savory, fresh, delicious.
GABY: That's so good.
- When do you think - they were cooked? - Tonight? Yeah, eight minutes ago.
Not last Monday.
- [laughs.]
Monday night.
- So Gaby, come over here, please.
Reubens, salt, pepper, a little touch of oil.
That'll help get it nice and crisp underneath.
Cheese on top.
Just a little touch.
Little steam, that'll melt the cheese.
Now, fish.
Fresh lime.
Over, and take your Reuben.
That sits on top.
Corned beef hash, delicious.
Now, the slaw.
The color and the flavor is incredible, and look, first one.
And then, finally, a touch of lime.
There you go, a delicious taco.
Pick one up, have a bite.
Your brothers say, [bleep.]
share.
I love learning to be a better chef.
And I'm very excited to cook a different menu.
This is what we need.
The chef to come in and help us.
And everybody's happy.
The freshness, vibrancy.
That's what I want to taste when we come in to Patrick Molloy's.
That's two dishes.
What you're going to do now is learn the whole menu.
Each of you have got the most amazing chefs teaching you one-on-one.
All right, Christina, who's with who? Gaby, you and I will start together, and we'll start with the steak.
I'm happy now that they are connected to my team, and they've got one-on-one training throughout the whole night, and there is no room for error.
[bleep.]
the sleep.
That's long gone.
What do you need, Brian? So, yeah, they're finishing sanding.
They're going to start that right away.
I'm going to have her start on that beam right here, and we're going to bang this guy out right now.
- Yeah, okay, good.
- Thank you.
Let's have two minutes.
Can you take over from Pat? Yeah, let's go outside.
With Gaby and his team in good hands, it's time I speak with Patrick privately.
I've had my team filming the hell out of this place.
Every time it comes back to your lack of presence and Fred's overbearing micromanaging.
The writing's on the wall for him.
He wants gone.
He wants you to step up.
He says that, but I don't feel that he has ever treated me as an equal.
When I first saw that surveillance, with you standing there while he's struggling up the stairs with a [bleep.]
box, you're not ashamed? I mean, yeah.
If you can't step up and handle pressure when the [bleep.]
hits the fan in your business, you've got to get out.
You have got to get out.
[beeping.]
[dramatic music.]
If you can't step up and handle pressure when the [bleep.]
hits the fan in your business, you've got to get out.
Have you thought about stepping down? No.
Then you can't walk around like a dummy.
The past ten years have been a cycle of the same [bleep.]
.
And I don't have that fight in me anymore with Fred.
That I see clearly, but I feel like you've never let this guy in.
As a kid, there was so much tension - between Fred and my dad.
- Right.
And I always told myself I wouldn't let that happen.
And then when I see this footage and [bleep.]
and I realize, like, "[bleep.]
, man, you're doing the [bleep.]
same thing that you hated as a kid.
" - Do you love him? - Yeah.
Do you know how you could really honor your father? You need to find a happy peace with Fred.
And you need to sort that [bleep.]
out.
- Got it? - Yeah.
- Let's get back in there.
- Okay.
GORDON: I am fully committed to saving this restaurant.
My one big hope is that Patrick is prepared to do the same.
I hope we're able to finish the renovation in such little time.
It's now almost midnight, and the hardest part is staying awake.
- Britni's asleep in the back.
- [snoring.]
Just don't say I said it.
[laughs.]
Gaby and his team are making excellent progress learning the new menu.
CHRISTINA: That's a good medium-rare.
That's nice, Gaby.
Look at this, Team Ramsay! Yeah! Good, could I just have 30 seconds with you? Sure.
GORDON: But if these two owners can't commit to working together, it won't matter how good the food is.
The restaurant will be lost.
So you can't go on like this for another five years.
You can't work the way you're working.
- Well, I really don't want to.
- You're 70 years of age.
You need to step away and let them step up - Okay.
- And become chefs.
- And they need to cook.
- I'll make it happen.
Above all that, the most important person you need to start trusting is your partner.
- Do you trust Patrick? - Um I I like Pat a lot.
Do I trust him? I don't know.
That needs to change, Fred.
He's your partner.
I'm not his father either.
But you two, whether you like it or not, spend more time together than many fathers and sons.
You need to be there to pick him up when he makes mistakes.
That's what a father figure is about, right? That's right.
I can't do much about that now, can I? If he comes to me for help, I say, "Fine, I'll do it for you.
" You got to be the bigger man here.
You can't wait till that [bleep.]
poor guy's on his knees.
You two need to come together somewhere, because if you don't, one of you or both of you need to go.
[somber music.]
- GORDON: Okay, thank you.
- [Fred clears throat.]
GORDON: What a stubborn [bleep.]
.
With the rest of Hermosa Beach fast asleep [dog barking.]
My team and Patrick Molloy's staff are working through the night.
[yawns.]
Just opening this place up, Fred, is going to be amazing.
Fred, what are you doing now? I'm sanding nuts off-- bolts off.
One, two, three.
- Is that bolted on there? PATRICK: Yeah.
GORDON: A renovation this quick never comes easy.
Hey, that's your workout for the day.
- Yeah.
- [laughs.]
[dramatic rock music.]
GORDON: The reopening is nine hours away, and there's still an enormous amount of work to be accomplished.
You guys look [bleep.]
.
That's a good sign, by the way.
You know that? Don't be disappointed.
Trust me.
I need everybody just to follow me.
Right, let's go-- a little surprise.
I think after all their hard work Sliders.
GORDON: They need a little fuel to boost their spirits.
Okay, line up.
Come over, guys.
This man has been working through the night and transformed the menu.
Get used to what you'll be selling in hours from now.
Dig in, guys.
Let's go.
WOMAN: You want to try this? WOMAN 2: This is amazing food.
I'm serious.
This is so good.
You can taste the quality over quantity, for sure.
KIRSTI: I feel really good about the new menu.
I will be extremely proud to serve this food to my customers.
Gab, I need you for two minutes, please.
Let's go in the kitchen.
I want to show you something.
Come in.
Look at this.
Welcome to your new kitchen.
Remember what this kitchen used to look like? Piled with grease and rotten food, it was disgusting.
And now look at it.
It's amazing.
I've set your kitchen up with brand-new, amazing professional equipment.
I want you to go and get Patrick and Fred.
I want you to show them your new [bleep.]
kitchen.
- Okay.
- They're in there.
GABY: Fred.
PATRICK: Fred.
FRED: Wow.
PATRICK: It's spotless.
Nice.
What are you here? You're the head chef.
GORDON: That's right.
PATRICK: Okay.
- Exactly.
Yeah, good, I'm happy with that.
PATRICK: We back you 100%, 'cause you've always been there for us, so we can be there for you.
Take them around.
Show them what you've got.
And then let's get back in the dining room, yeah? [blues rock.]
Well, Gabriel's definitely found his voice.
There's no two ways about that.
I think that guy's rekindled his fire, but, more importantly, he's now starting to tell the owners that, "I want commitment.
I want freedom, and I need to be supported as the head chef," which is refreshing.
Everybody's been up all night, and no one's threatened to [bleep.]
kill me, which is a big shock.
The only one area of concern right now FRED: I'm gonna run the meeting.
I thought because you wanted me to do something-- Is with Pat and Fred.
I'm not convinced.
PATRICK: There's still work-- FRED: Let me finish! - I don't give a [bleep.]
.
- You say that, but you do.
Everybody? Guys, everybody, listen up! I want all of you out of here.
Please leave the building.
You two, stay in here.
Stop the clock.
[dramatic rock music.]
[beeping.]
GORDON: Stop the clock.
And I've stopped that, by the way, for a reason.
It's that I'm not convinced that you two are on the same page.
What have you done together to sort out the issues? - We've been talking.
- Okay.
And I actually told him, "Look, you start taking over.
You want some information, I'll give it to you.
" I'm letting him take over, and I'm here to help him out.
GORDON: You're saying you're going to change, but I'm not feeling it.
Can you feel a change? - No.
- No.
Your dad and Fred had so much animosity, but what is apparent over the last 20 hours, you both have the same level of animosity.
It's almost, like, reliving itself again.
He isyour son.
He wants to be respected like a son and a partner and someone that [bleep.]
you have respect for.
- Do you love this man? - I've always loved him.
When was the last time you told him that? I don't know.
Will you cut the [bleep.]
and just get [bleep.]
straight with one another and put your differences aside? What do you want from Fred? I want to work with you, not against you.
- How's it look in there? - It's chaos.
Okay.
If there's one lady that needs to hear it, you know who that is.
I think she needs an apology.
- How are you? - Good.
- How are you feeling? - Good, good, thank you.
- Good, we've had a busy-- - I see that.
- A busy morning.
- Wow.
And, yeah.
We were just talking about us - Oh.
- And coming together.
Put this all aside.
We're a family.
And you and you are all, really, I have.
Something happens to me, I want you to have him.
Here's what I'm going to do.
I'm going to walk away.
You guys just need to get on the same page.
- [sighs.]
- So Well, I just--you know, I have to apologize, for, you know, putting you in the middle, because I don't mean to, but, you know, I do it all the time.
Okay, and what about you? And I think that we're both committed, though.
You are? You're committed to each other? [stammering.]
It's steps, Alice-- you don't all of a sudden grab him and hug him and give him a kiss.
It doesn't work that way.
Could we sit over here for a second? My foot's killing me here.
But we're going to move forward, and then show everybody that we came together.
The past is the past.
It doesn't matter what happened in the past, does it? Mm-mm.
I mean, it's time to move on.
I care about today and going forward.
We've got four [bleep.]
hours to get this place set.
- Can you make this work? - I can make it work.
You have my commitment to that.
Can you make this work? - Absolutely, yeah.
- I hope that is the case.
I'm getting that bunch of talented, loyal, hardworking individuals back in here, - and we've got to go, quickly.
BOTH: Okay.
GORDON: I have to start that clock.
Four hours left.
Now that Fred is finally willing to relinquish control and Patrick is ready to prove himself Thanks, guys.
Let's go.
GORDON: We are rushing to complete the renovation touches But it's just--we're not done yet [bleep.]
everywhere.
I want to get this last light fitting up and then a big sweep from left to right.
And then we'll bring in those tables, okay? And prepare for tonight's grand reopening.
[tense music.]
Right, guys, gather round.
Let's all agree-- it's definitely been 24 hours to hell and back, right? ALL: Yes.
- Yes, Chef.
I've got a picture that I think you'd recognize.
- Aw.
- That I'd love you to put center stage.
- Thank you.
- Please, put that up.
Aw, that's so cute.
Seriously.
Wow.
Come over.
Three owners--amazing.
And finally, I'm so excited to announce that the owners are on the same page, and Patrick will be in charge of running the restaurant tonight.
Now, guys, seconds away.
ALL: Five, four, three, two, one.
- Let's go, guys.
- [cheers and applause.]
Let's go, let's go, let's go.
Break a leg.
Let's go.
Let's open this restaurant officially.
Mick, let's go.
[cheers and applause.]
Head on in.
Hi, welcome.
Good to see you.
Good to see you.
What do you think? - Well done! - Oh, my God.
WOMAN: Look at this place.
It's fabulous.
GORDON: In only 24 hours, my team has completely renovated the restaurant from top to bottom.
- First impressions? - Wow, amazing.
- The energy in here is great.
- It's really light.
It's light, it's vibrant, it's open.
- Yeah, I love it.
MAN: It's so open in here.
GORDON: We have gutted the interior Didn't they take out, like, a wall or something there? GORDON: Broken down the barrier walls The walls are gone.
Looks awesome.
Oh, my God, it's crazy.
GORDON: Changed the drab decor The lights are so cool.
GORDON: And modernized the lights.
WOMAN: It used to be dark in here.
When you're coming off the beach, it was like GORDON: Instead of the dark, depressing dining room, customers will now experience an inviting atmosphere, while enjoying the brand-new menu.
Yeah, I love what you did with the place.
It's gorgeous.
[blues rock.]
Yeah, there's us three here.
- Okay.
- They have to be seated-- Come, guys, you'll be right here.
PATRICK: Why don't you two take a seat below that picture and enjoy the meal and let me handle this? Guys, I got a bunch of new tickets, okay? Get me an order as soon as you can.
These are two of the owners here.
- Yeah.
- Can you tell it was us? - Hello.
- Hello.
WOMAN: You guys good? - Are we missing your food? - Yeah.
- Let me go check on that.
- It's okay.
- How long ago-- - 200's missing food.
- What's wrong? - 200's missing.
- Hey, guys, where's 200? - 200 is literally this.
I'm just waiting on the steak frites, and I'll be out in about a minute.
- Okay, perfect.
- Steak frites, Gaby.
What is it? What kind? Okay, Gaby, I need to hear you.
GABY: Okay.
Give me a deviled egg really quick.
I need a deviled egg right now.
Come here, you, come here.
There's now 20 tickets waiting for food.
- You can cook.
GABY: Yes.
Just talk and cook at the same time now.
- All right, Chef.
- Are you the head chef? - I'm in charge of the kitchen.
- I want to hear you.
Yeah, I'm in charge.
I'm the head chef in the kitchen.
I'm coming back in there in 30 seconds, and if I don't hear you sound like a head chef, I'm taking over.
All right.
.
[beeping.]
[seagulls caw.]
[tense music.]
- Patrick, we're good? - Yeah.
- So we're in full swing now.
- Yeah.
There's a problem in the kitchen.
Gaby needs to talk.
MAN: Get me a deviled egg really quick.
But he's just shut down.
There's now 20 tickets on.
That means nearly 35 people waiting for food.
If he shuts down, the kitchen's going to shut down.
Get him to [bleep.]
talk now, please.
MAN: Got a fish taco coming, please.
PATRICK: Gaby.
- Yes? What's going on? But I know, like, when you get flustered, you shut down.
You got to be opened up and, like, excited about this.
And let them know, you know, you're calm and cool.
It's fast, and it's hard work, but you're the one leading it.
Okay? You got it? Thank you.
MAN: Steak frites medium, going with a shepherd's pie.
Then I need a fish taco.
One minute on fish tacos.
MAN: And I need a shepherd's pie.
Good.
GABY: Vámonos, vámonos, vámonos, vámonos, vámonos! [speaking Spanish.]
Patrick, that's what you need to do.
- Okay.
- Don't stop that.
That's where your staff really needs you, as an owner, to deal with a situation like that.
- Right.
- Now we get over it.
- Uh-huh.
- We lift them back up.
But you need to coach them, and that's how we work as a team.
- Okay.
- Yes? Yes.
- Amazing, thank you.
- Enjoy.
- I'm sorry about the backup.
- I got ya.
They're just working out the kinks.
- But it was worth the wait? - It was good, yeah.
- It was good.
- It was worth the wait.
I thought I've had good buffalo wings before, but these are amazing.
100% different.
I mean, the fish was delicious.
We sampled almost everything, and it was really good.
Delicious.
[laughter.]
Oh.
Oh, my God.
The chicken wings--it was, like, fall off the bone.
- It was so soft and perfect.
- Yeah.
[upbeat music.]
GORDON: My time's done.
- You're leaving me? I got to go.
There's another restaurant waiting.
- I would like - I feel sad.
To say thank you.
It's been a tough but incredible 24 hours.
It's been the hardest 24 hours of my life, but the most rewarding.
How are you feeling? It's the most bonding experience I've ever had.
This grand reopening gave me the opportunity to show Fred that I really have the knowledge and the work ethic to take over this business.
GORDON: The potential of this business is exceptional.
But more importantly, you two it's imperative that you stay together - Right.
- For health and happiness.
Yes.
He seemed to be able to break down that wall between my son and his stepfather.
And that's a huge gift for me.
I need 30 seconds with this one.
- Okay.
- Take care.
Thank you so much again.
- Right, you stepped up.
- It felt natural.
It felt natural.
It did.
I wasn't convinced to begin with.
- I bet you weren't.
- I got to be honest.
I wasn't.
- Tonight you turned me around.
- Thank you.
And if you can turn me around, you can turn your business around.
Right.
After this experience, I feel so ready to take over the reigns of Patrick Molloy's, and I'm just excited to see what happens in the future with this business.
- Take care.
- Thanks, Chef.
I appreciate it.
Thank you.
What a difference 24 hours can make.
We've gone from a chef that can cook wings for weeks in advance to a chef delivering food tonight that critics love.
An owner that showed up for two hours a day has finally fallen back in love with his restaurant.
And a family that was bitter and broken that are now on the same page.
[horn honks.]
My only hope now is that Patrick Molloy's can continue riding the crest of the wave.
[upbeat music.]
Hey, Chef Ramsay.
Things are going great here at Patrick Molloy's.
My mom and Fred are actually in Costa Rica.
As you can see, everybody loves the new menu.
I just want to introduce you to our new managing partner - and head chef, Gaby.
- Hey.
It's going to 65.
So thank you.
GORDON: Next week, I'm in Sacramento, California, home to Sandra Dee's No, no! It's not me, it's him! Where the combative owner If y'all ain't got my back, then I ain't got y'all [bleep.]
backs.
There's the [bleep.]
door.
And rude staff Hey, li'l bitch.
Flip 7 and 8.
What'd you do now? What did you do? GORDON: Will light the fuse What's a gas container doing next to a furnace? On an explosive "24 Hours.
" You'll blow up Sacramento yourself, you [bleep.]
idiot.
Gordon Ramsay's 24 Hours To Hell and Back is on fire,
[blues rock.]
[horn honks.]
I'm heading to restaurants all across America.
WOMAN: Oh, my God, no, no.
GORDON: On the brink - [bleep.]
you! Of collapse.
They're sat in blood.
What are you waiting for, a [bleep.]
death? But having endured so many kitchen disasters over the years There's a [bleep.]
mouse in here.
I know that I need to do something I've never, ever done before.
I must try to save each of these restaurants in just 24 hours.
That's not a lot of time.
I'm scared we're not gonna finish.
[snoring.]
Because in this age of social media, where every customer is a critic "If you want fast service and good drinks, don't go here.
" Next one, one star-- "The food looks gross when it comes out of the kitchen.
" Oh, my God.
Your business can succeed or fail overnight.
But when people know I'm coming, they tend to hide what's really going on.
So, this time, I'll need to be covert, hiding cameras in the restaurants and myself in plain sight Catch of the day-- hepatitis B.
To catch them all red-handed.
I had to stop you from eating in there.
- And this is the reason why.
WOMAN: Oh, my God, no! If I have any hope of saving them Bless thy soul, may I come out in one piece.
I'll have to go to hell and back Oh, my God.
In 24 hours.
[beeping.]
[rock music.]
I'm heading to a secret location in Hermosa Beach.
Now, this is a stunning beach that's just south of Los Angeles, California.
And it really is a big tourist attraction.
This place is bustling 24-7.
I struggle to understand why any business couldn't make it here with this as your backdrop.
[blues rock.]
My name is Patrick Molloy Bastian, and I am one of three owners here at Patrick Molloy's in Hermosa Beach, California.
In 1996, my ex-husband and I, along with my current husband, Fred, opened Patrick Molloy's.
Fred's relationship with my father, there is a lot of tension, and a lot of anger.
The partnership was a little strange, because I believe that Bill really loved his wife still.
I remember coming into Patrick Molloy's as a kid, and you could cut the tension with a knife.
ALICE: Patrick's father died suddenly, and Patrick inherited his father's percentage of the business.
I stepped in my father's shoes, in regards to his relationship with Fred, my mom, and Patrick Molloy's.
He's gotten too much, too quickly, without the blood, the sweat, and the tears.
Running a restaurant with my stepdad and my mom puts a huge strain on our personal relationships.
FRED: Pat and I, we do different things to run the business.
I'm here quite a bit, just walking around, checking things out, and doing things.
Patrick's philosophy is, come in for two hours a day and say something and leave.
PATRICK: He doesn't see me as an owner, really.
As much as I say it doesn't bother me, I mean, I would like nothing more than to get my stepdad's approval.
The staff not only notices the tension between Fred and myself, they use it to their advantage, 'cause they figure, "These two guys are out there, going at each other--we can get away with all this stuff.
" We're always so confused because we don't know who to follow or what, necessarily, to do.
ALICE: On a daily basis, I'm caught in the middle, because Fred will complain to me about Patrick, and Patrick will complain to me about Fred.
Ah! I can't deal with this anymore, it's ridiculous.
FRED: The stress of the business isn't good on anybody, and for Alice especially.
14 years ago, I was diagnosed with non-Hodgkin's lymphoma.
[coughs.]
At a certain point, I would like to know, if I wasn't here any longer, that they would have each other's back.
In the last three years, we've seen a big decline in business.
Last year, we lost about $135,000.
Within three to four months, we'll be out of business.
PATRICK: We need this.
My mom needs this to afford the expensive monthly medical bills.
ALICE: The thought of the doors closing-- I can't even imagine how difficult and painful that would be.
They know that help is coming, but what they don't know is that help is me.
I needed to know the issues before I even stepped foot inside.
So my team told the restaurant that they are trying out for a renovation series.
While they're being interviewed, we installed hidden cameras throughout the restaurant and have been secretly recording surveillance footage since we left.
That is disgusting.
[car beeping.]
Now, these people are in desperate need of my help, and the only way to assess how things are really that bad is to see it with my own eyes.
Except this time, I'll be doing things a little differently.
[funky music.]
Right, I'm going in undercover, because as you know, in the past, when people know it's me, they're on their best bloody behavior.
This time, they've got no chance.
Surf's up.
Let's go.
The only way to really determine the food quality here is for me to go in undercover.
Just gonna post up right here, yeah.
GORDON: I've invited some surfer buddies to meet me for some lunch - Dude, Austin.
- Hey.
- Gordon, what's happening? - Good to see you, bud.
GORDON: And asked that they order various menu items so that I can inspect each and every dish.
- Wait.
- What did you get? MAN: What did we get? Some pizzas, wings, burgers.
I'm starving, man.
- Couple shepherd's pies.
- Good man.
Gonna slide these over here.
Nice.
GORDON: Vision, look how dry these wings are.
I mean, this food looks terrible.
Guys, look at this.
The mess of it-- how do you start eating that? [laughter.]
[indistinct chatter.]
Not good.
Oh, frozen fish, and that is just soaking wet.
If it's not [bleep.]
fresh fish, when the ocean is 100 feet away, what's going on? Enjoying the food, guys, or what? - You getting there? - Yeah, thank you, sir.
Appreciate you asking.
I've made thousands of shepherd's pie in my time.
I've never quite seen anything as [bleep.]
disgusting as that.
What's up? How's it taste? It's topped with that disgusting gravy.
Look at that.
The ground mince is bland.
That's gross.
Um, you're not eating that.
I'm not gonna even allow you to touch that.
- [laughs.]
- Take a slice of pizza.
So this is soggy as [bleep.]
as well.
Gents, thank you.
I've seen enough.
- Will you excuse me? - Oh, okay.
Don't order any more [bleep.]
food.
- I will not, then.
- [laughs.]
- We won't be.
- Cheers, fellas.
Oh, boy, that was bad.
That was really bad.
Now, time to meet owners.
And this restaurant, clearly, has given up.
[blues rock.]
- Is that Gordon? - It's Gordon Ramsay! Excuse me, can I see the owners, please? Thank you.
- This is? - Patrick.
- Patrick, how are you? - Nice to meet you.
- Likewise.
Is Mum - Upstairs.
- And Fred? - Yeah, yeah.
Can you get them for me, please? Is Fred back here? Hey, Fred.
- Gordon Ramsay is here.
- Gordon Ramsay's here? Yeah, he wants you out there.
Gaby, come on.
- Gordon Ramsay, how are you? - How are you? Fred Hahn, nice to meet you.
Likewise.
Good to see you, too.
Could you send that back, please? - Who? - Gordon Ramsay.
- What? - Yeah.
- Alice.
- Alice, nice to see you.
- Wow.
- Let's just get one thing clear.
I've just been sat out there for the last hour, eating some of the worst food I've ever tasted in my entire career.
- Really? - Yes.
How's business been generally? Bad.
- Bad? - Yeah.
Why do you think business is bad? Not a lot of customers.
Every other business this afternoon, and has been for the last three hours, have been packed.
Why do people come here? - Um - Should I tell you? 'Cause they can't get in anywhere else.
- Oh, okay.
- Yeah.
This is not Patrick Molloy's.
This is the last resort.
- I'm pretty pissed.
- I thought it was good.
Usually most feedback is pretty positive.
Oh, [bleep.]
, no.
I've got some bad news for all four of you.
Excuse me two seconds.
Ladies and gentleman, stop eating.
[indistinct chatter.]
Forks down.
Everybody, the restaurant is closed.
[surprised chatter.]
All of you, follow me outside.
Right now.
Let's go.
[dramatic music.]
Let me introduce you to Hell on Wheels-- the heart of my command center.
And more importantly, every individual behind there are serious experts.
Over the last few weeks, your restaurant has been under surveillance.
I want you all to have a look.
I am horrified.
It's [bleep.]
embarrassing.
GORDON: Kissing in the middle of service.
FRED: You want to be the top dog.
PATRICK: I don't care about that, though.
- Actually, you do.
- Oh, my God.
I wanted to be out of here seven [bleep.]
years ago, and I can't get out of here.
Honestly, that's really good.
We need someone to stand there and say, "I run this [bleep.]
place.
" You got to do that, and you don't do that.
- [woman groans.]
MAN: This is gross.
Wow.
[bleep.]
.
[surprised chatter.]
GORDON: Oh, my God.
Ugh, I cannot believe we just ate there.
GORDON: Shocking.
I mean, it's just disappointing, because you expect people to be up to code.
- And probably not.
- It's going to take a big turnaround for me to come back here.
Cross contamination? Raw chicken with cooked food? Excuse me? You go to the gym, and you walk in your restaurant half-[bleep.]
-naked.
You know, it's something that you're used to doing, and it's just bad habits.
You're running a business.
It's not a catwalk.
I didn't know how unprofessional I looked until I saw it on the big screen.
It's pretty embarrassing.
We've got 24 hours to turn this business around.
[surprised chatter.]
With the reopening in less than 24 hours, we are in a race against time.
My team has installed clocks throughout the restaurant to track our impending deadline.
And if we can't do that as a team in 24 hours, there's no point.
You'll save more money shutting that place down than you would if you continue to operate it like that.
Customers, today I am picking up your tab, because none of you should have to pay for that crap.
[cheers and applause.]
What I'd like to see is all of you back in 24 hours from now, to experience something much better than you've been paying for.
- Are you committed? BOTH: Yes.
- Absolutely, 100%.
- Oh, no doubt.
Good, because the 24 hours [dramatic music.]
Starts right now.
[beeping.]
[seagulls squawking.]
Now, get on your phones, talk to your families, and tell them for the next 24 hours, they're not going to see you, and I need you here.
And get all the staff together.
I want to see you back in that dining room - in two minutes from now.
- Okay.
MICK: Hey, so I'm not coming home tonight.
Yeah, so it's, I'm staying overnight basically.
MAN: I'll be here Sunday morning.
WOMAN: Okay.
- [laughs.]
I am serious, Fred.
I'm having chest pains.
My chest feels so tight.
FRED: The 24-hour period is-- to me, is somewhat mind-boggling.
I look at the business itself, what it took to get to this point, the construction, and wonder how it could happen in 24 hours.
Okay, uh, right.
What was going through your mind, looking at some of that shocking footage? MICK: Embarrassing.
- Why has it got to that? - Just complacency.
- You know, maybe we haven't seen as much leadership as we probably should have seen.
- Who's running this place? - Fred.
Fred.
Who's running this place? I see the most of Fred.
I would say I feel like no one's running the place right now.
The restaurant's called what? PATRICK: Patrick Molloy's.
- That's you, right? - Yeah.
So why have you checked out? Because according to my footage, customers spend more time in here than you do across the day.
Have you given up? [dramatic music.]
Yes, I've given up.
So.
if you've given up, what kind of message does it send to the team sat behind you? - Not a good one.
- Now they've given up.
Do you see what's happened? You're just going through the motions.
There's just no attention to detail.
When we can't nail a [bleep.]
chicken wing, do you have any idea what that says about us? What? It's [bleep.]
Friday.
So you cooked them Monday and just reheated them? [bleep.]
.
When's the last time you went online and read some of these reviews? Just listen to this.
"Great potential on the patio, "Looked like a great place to stop in with some friends.
The wings were dry and were overall disgusting.
" "If you want fast service and good drinks, don't go here.
" "Terrible service, even worse food.
" "If you're looking for a delicious breakfast, go elsewhere.
" "The waiter didn't pay attention to my boyfriend, who was the only one with no food for 25 minutes.
" Does that hurt anybody? Makes me feel terrible, listening to that.
It's horrible.
It's embarrassing.
Sorry, but we all have to be accountable.
You're their boss.
And to move forward, we have to have a completely different mind-set in here.
We are losing time.
I am dying to get this place going.
I want to introduce you to two incredible designers that are gonna help renovate this place.
I'm going to hand you over to this team.
Kitchen staff, I want to see you now.
Anything that will come off the ground, you can take outside.
We'll just start pulling chairs, tables, anything out.
GORDON: We have less than 24 hours to transform this mismatched, cluttered bar into an elegant gastropub.
We'll open up the layout by removing the bulky booths and dividing wall.
Then we'll update the lighting and decor to unite the character of a traditional pub with an amazing modern style.
I need to inspect the kitchen with Gaby, Fred, and Patrick.
Based on the surveillance footage, I fear what I might find in there.
When does this kitchen get cleaned? [bleep.]
terrible.
I've got no dates on here.
I've got no [bleep.]
reference.
Who leaves these potatoes in there like that? Your kitchen's a war zone! Gonna be a long night.
What in the [bleep.]
is going on in here? On Monday, we cooked three times the amount of wings we needed.
- Would you eat that? - No.
- Is that the powdered gravy? - Yes.
Just taste that-- that's what's going on top of the shepherd's pie.
Shepherd's pie, my ass.
- Shepherd's [bleep.]
.
- It tastes like airplane food.
Look at that.
Do you have any idea how long that's got to sit in there to get like that? What do you do with that? But do you have any idea of the thousands of dollars on the menu you're throwing out? This business is hemorrhaging.
And it starts from right in here.
You can do better than this.
And you two, you don't have to be a top executive chef to realize how bad this is functioning.
Mm-hmm, I see it.
So Fred, you've been running this place.
Why would you make the business so dysfunctional? To be honest with you, I wanted to be out of the business.
But I just kept coming in and out and not focusing enough on it.
You'd better get your [bleep.]
together.
Gaby, I want all your team in here now.
And I want this [bleep.]
place absolutely spotless.
GORDON: With so little time, I really need to understand why this kitchen is such a mess.
- Let's get some fresh air.
- Okay.
GORDON: So I need to speak to Gaby chef-to-chef.
What's going on? So you can't make any changes unless Fred says yes? And the wings? We had to call Fred-- how many cases of wings do you want for Monday? So Fred's telling you to do this? Yes.
For me, it feels like you don't want to be here.
I think you've given up.
You may be a sweet guy, a lovely man--love that.
But right now I'm not seeing a chef with anything.
I can't feel your voice.
I can't hear your voice.
I don't know if I can work with you, or I have to look for a new head chef.
So, I mean, do you feel you deserve to be here? Gabriel, seriously? [beeping.]
Honestly? Gabriel, seriously? I'm not happy with this.
I'm not happy with myself.
Really? You love this kitchen? I'm not giving up on you.
But can you change, or are you done? Do you know what that means? Finding your voice.
Stop asking Fred how many [bleep.]
wings - you cook on a Monday night.
- Okay.
You stand out as a head chef, and you make sure your [bleep.]
kitchen is spotless.
Is that clear? Let's go.
GORDON: While Gaby's team tackles the kitchen, my design team has the dining-room demolition fully under way.
- After you, please.
- [giggles.]
Thank you.
Do we get rid of these? WOMAN: Yes, we're getting rid of those.
'Cause we need consistency.
What's happening at the bar? It'll be nice and open with some long tables and lots of seating.
- Great, thank you.
- Yep.
GORDON: But for real progress to be made here, the biggest change has to be from the owners themselves.
You guys, I need--No, you guys can leave me alone.
Yes? Why are we in the [bleep.]
we're in? Fred looks at the business one way, and I look at it the other way.
And as opposed to, like, fighting with him on this and then causing more stress between all three of us, I just step back and walk away.
How stressful is it? Between the two of them, it's stressful, because, you know, I love them both.
I am a mom and a wife, and I hate to see that conflict.
You shouldn't be doing this.
You shouldn't be in here working the way you work.
Can I just have five minutes with these two? - Certainly.
- Will you do me a favor? - Certainly.
- It's been a tough day so far.
And we're on the clock, but do you know what I'd like you to do? - What? - I'd like you to go home.
Yes, chef, I will follow your instructions.
Please.
- Bye, honeys.
- Bye.
[somber music.]
That is a lady that's in pain because there's fighting and conflicts going on on a daily basis.
God forbid your mum didn't make it through that horrible disease.
PATRICK: Mm-hmm.
- How would you feel? Terrible.
This isn't anything I'm proud of.
I don't think you two realize just how bad off you are.
There's one piece of footage our cameras captured you both need to watch.
I want to be out of here seven [bleep.]
years ago, and I can't get out of here.
I don't give a [bleep.]
.
Guess what, I'm 70.
He's 31.
He can lead the pack.
I don't want to lead the pack.
What do I, though, I step away even further? It'll only get worse.
GORDON: I've seen too many restaurants shut their doors because of feuding owners.
What goes through your mind when you watch that back? Oh, definitely anger, and, "Why do I want to be here?" I'm 70 years old.
I really don't get what this age group wants.
What have you got to say with that kind of behavior? It's embarrassing, because you see it, and you realize how bad and unprofessional, really, it looks.
How can you do that? I don't do it intentionally.
That's why I leave.
But you can't run away from the [bleep.]
problem.
I agree, but I don't what to do.
You need to face the music.
I thought that at this point, I would be running the business and be sending them a check somewhere.
I don't want to be the guy that inherited a bar and never did [bleep.]
with it.
If I was in your shoes right now, number-one priority is getting my mum out of here.
And number two, being successful while she's still alive.
But if you two aren't on the same page, we've got no [bleep.]
chance.
And you need to understand the importance of that relationship.
Think about that.
[sighs.]
GORDON: While we're starting to break down walls both metaphorical and physical ALL: One, two, three! I don't know if we're going to be able to do this in 24 hours, 'cause it is a big change.
I'm hoping we can.
GORDON: My culinary team have been out at Hell on Wheels, working on the new menu.
There's one thing that can save this restaurant, and that's good food.
Gentlemen, follow me.
Let's go.
We've completely updated the oversized Patrick Molloy's menu by paring it down with simple, delicious dishes.
WOMAN: Hello, Chef.
GORDON: With less than 18 hours left, if they can't master these new dishes, we've got no chance for success.
So I'm gonna show you some things now.
Then after that, you guys are going to spend the next six hours in here cooking.
And I'm hoping that you reignite that passion.
So the most amazing Caesar salad.
Dressed properly, not soaking wet.
From there, a steak frites.
Savory, seasoned beautifully.
And these beautiful little corned beef Reuben sliders.
And then this baby here, that's what you call a shepherd's pie.
Tacos.
Look at the colors, how vibrant that is.
Spicy wings, they're savory, fresh, delicious.
GABY: That's so good.
- When do you think - they were cooked? - Tonight? Yeah, eight minutes ago.
Not last Monday.
- [laughs.]
Monday night.
- So Gaby, come over here, please.
Reubens, salt, pepper, a little touch of oil.
That'll help get it nice and crisp underneath.
Cheese on top.
Just a little touch.
Little steam, that'll melt the cheese.
Now, fish.
Fresh lime.
Over, and take your Reuben.
That sits on top.
Corned beef hash, delicious.
Now, the slaw.
The color and the flavor is incredible, and look, first one.
And then, finally, a touch of lime.
There you go, a delicious taco.
Pick one up, have a bite.
Your brothers say, [bleep.]
share.
I love learning to be a better chef.
And I'm very excited to cook a different menu.
This is what we need.
The chef to come in and help us.
And everybody's happy.
The freshness, vibrancy.
That's what I want to taste when we come in to Patrick Molloy's.
That's two dishes.
What you're going to do now is learn the whole menu.
Each of you have got the most amazing chefs teaching you one-on-one.
All right, Christina, who's with who? Gaby, you and I will start together, and we'll start with the steak.
I'm happy now that they are connected to my team, and they've got one-on-one training throughout the whole night, and there is no room for error.
[bleep.]
the sleep.
That's long gone.
What do you need, Brian? So, yeah, they're finishing sanding.
They're going to start that right away.
I'm going to have her start on that beam right here, and we're going to bang this guy out right now.
- Yeah, okay, good.
- Thank you.
Let's have two minutes.
Can you take over from Pat? Yeah, let's go outside.
With Gaby and his team in good hands, it's time I speak with Patrick privately.
I've had my team filming the hell out of this place.
Every time it comes back to your lack of presence and Fred's overbearing micromanaging.
The writing's on the wall for him.
He wants gone.
He wants you to step up.
He says that, but I don't feel that he has ever treated me as an equal.
When I first saw that surveillance, with you standing there while he's struggling up the stairs with a [bleep.]
box, you're not ashamed? I mean, yeah.
If you can't step up and handle pressure when the [bleep.]
hits the fan in your business, you've got to get out.
You have got to get out.
[beeping.]
[dramatic music.]
If you can't step up and handle pressure when the [bleep.]
hits the fan in your business, you've got to get out.
Have you thought about stepping down? No.
Then you can't walk around like a dummy.
The past ten years have been a cycle of the same [bleep.]
.
And I don't have that fight in me anymore with Fred.
That I see clearly, but I feel like you've never let this guy in.
As a kid, there was so much tension - between Fred and my dad.
- Right.
And I always told myself I wouldn't let that happen.
And then when I see this footage and [bleep.]
and I realize, like, "[bleep.]
, man, you're doing the [bleep.]
same thing that you hated as a kid.
" - Do you love him? - Yeah.
Do you know how you could really honor your father? You need to find a happy peace with Fred.
And you need to sort that [bleep.]
out.
- Got it? - Yeah.
- Let's get back in there.
- Okay.
GORDON: I am fully committed to saving this restaurant.
My one big hope is that Patrick is prepared to do the same.
I hope we're able to finish the renovation in such little time.
It's now almost midnight, and the hardest part is staying awake.
- Britni's asleep in the back.
- [snoring.]
Just don't say I said it.
[laughs.]
Gaby and his team are making excellent progress learning the new menu.
CHRISTINA: That's a good medium-rare.
That's nice, Gaby.
Look at this, Team Ramsay! Yeah! Good, could I just have 30 seconds with you? Sure.
GORDON: But if these two owners can't commit to working together, it won't matter how good the food is.
The restaurant will be lost.
So you can't go on like this for another five years.
You can't work the way you're working.
- Well, I really don't want to.
- You're 70 years of age.
You need to step away and let them step up - Okay.
- And become chefs.
- And they need to cook.
- I'll make it happen.
Above all that, the most important person you need to start trusting is your partner.
- Do you trust Patrick? - Um I I like Pat a lot.
Do I trust him? I don't know.
That needs to change, Fred.
He's your partner.
I'm not his father either.
But you two, whether you like it or not, spend more time together than many fathers and sons.
You need to be there to pick him up when he makes mistakes.
That's what a father figure is about, right? That's right.
I can't do much about that now, can I? If he comes to me for help, I say, "Fine, I'll do it for you.
" You got to be the bigger man here.
You can't wait till that [bleep.]
poor guy's on his knees.
You two need to come together somewhere, because if you don't, one of you or both of you need to go.
[somber music.]
- GORDON: Okay, thank you.
- [Fred clears throat.]
GORDON: What a stubborn [bleep.]
.
With the rest of Hermosa Beach fast asleep [dog barking.]
My team and Patrick Molloy's staff are working through the night.
[yawns.]
Just opening this place up, Fred, is going to be amazing.
Fred, what are you doing now? I'm sanding nuts off-- bolts off.
One, two, three.
- Is that bolted on there? PATRICK: Yeah.
GORDON: A renovation this quick never comes easy.
Hey, that's your workout for the day.
- Yeah.
- [laughs.]
[dramatic rock music.]
GORDON: The reopening is nine hours away, and there's still an enormous amount of work to be accomplished.
You guys look [bleep.]
.
That's a good sign, by the way.
You know that? Don't be disappointed.
Trust me.
I need everybody just to follow me.
Right, let's go-- a little surprise.
I think after all their hard work Sliders.
GORDON: They need a little fuel to boost their spirits.
Okay, line up.
Come over, guys.
This man has been working through the night and transformed the menu.
Get used to what you'll be selling in hours from now.
Dig in, guys.
Let's go.
WOMAN: You want to try this? WOMAN 2: This is amazing food.
I'm serious.
This is so good.
You can taste the quality over quantity, for sure.
KIRSTI: I feel really good about the new menu.
I will be extremely proud to serve this food to my customers.
Gab, I need you for two minutes, please.
Let's go in the kitchen.
I want to show you something.
Come in.
Look at this.
Welcome to your new kitchen.
Remember what this kitchen used to look like? Piled with grease and rotten food, it was disgusting.
And now look at it.
It's amazing.
I've set your kitchen up with brand-new, amazing professional equipment.
I want you to go and get Patrick and Fred.
I want you to show them your new [bleep.]
kitchen.
- Okay.
- They're in there.
GABY: Fred.
PATRICK: Fred.
FRED: Wow.
PATRICK: It's spotless.
Nice.
What are you here? You're the head chef.
GORDON: That's right.
PATRICK: Okay.
- Exactly.
Yeah, good, I'm happy with that.
PATRICK: We back you 100%, 'cause you've always been there for us, so we can be there for you.
Take them around.
Show them what you've got.
And then let's get back in the dining room, yeah? [blues rock.]
Well, Gabriel's definitely found his voice.
There's no two ways about that.
I think that guy's rekindled his fire, but, more importantly, he's now starting to tell the owners that, "I want commitment.
I want freedom, and I need to be supported as the head chef," which is refreshing.
Everybody's been up all night, and no one's threatened to [bleep.]
kill me, which is a big shock.
The only one area of concern right now FRED: I'm gonna run the meeting.
I thought because you wanted me to do something-- Is with Pat and Fred.
I'm not convinced.
PATRICK: There's still work-- FRED: Let me finish! - I don't give a [bleep.]
.
- You say that, but you do.
Everybody? Guys, everybody, listen up! I want all of you out of here.
Please leave the building.
You two, stay in here.
Stop the clock.
[dramatic rock music.]
[beeping.]
GORDON: Stop the clock.
And I've stopped that, by the way, for a reason.
It's that I'm not convinced that you two are on the same page.
What have you done together to sort out the issues? - We've been talking.
- Okay.
And I actually told him, "Look, you start taking over.
You want some information, I'll give it to you.
" I'm letting him take over, and I'm here to help him out.
GORDON: You're saying you're going to change, but I'm not feeling it.
Can you feel a change? - No.
- No.
Your dad and Fred had so much animosity, but what is apparent over the last 20 hours, you both have the same level of animosity.
It's almost, like, reliving itself again.
He isyour son.
He wants to be respected like a son and a partner and someone that [bleep.]
you have respect for.
- Do you love this man? - I've always loved him.
When was the last time you told him that? I don't know.
Will you cut the [bleep.]
and just get [bleep.]
straight with one another and put your differences aside? What do you want from Fred? I want to work with you, not against you.
- How's it look in there? - It's chaos.
Okay.
If there's one lady that needs to hear it, you know who that is.
I think she needs an apology.
- How are you? - Good.
- How are you feeling? - Good, good, thank you.
- Good, we've had a busy-- - I see that.
- A busy morning.
- Wow.
And, yeah.
We were just talking about us - Oh.
- And coming together.
Put this all aside.
We're a family.
And you and you are all, really, I have.
Something happens to me, I want you to have him.
Here's what I'm going to do.
I'm going to walk away.
You guys just need to get on the same page.
- [sighs.]
- So Well, I just--you know, I have to apologize, for, you know, putting you in the middle, because I don't mean to, but, you know, I do it all the time.
Okay, and what about you? And I think that we're both committed, though.
You are? You're committed to each other? [stammering.]
It's steps, Alice-- you don't all of a sudden grab him and hug him and give him a kiss.
It doesn't work that way.
Could we sit over here for a second? My foot's killing me here.
But we're going to move forward, and then show everybody that we came together.
The past is the past.
It doesn't matter what happened in the past, does it? Mm-mm.
I mean, it's time to move on.
I care about today and going forward.
We've got four [bleep.]
hours to get this place set.
- Can you make this work? - I can make it work.
You have my commitment to that.
Can you make this work? - Absolutely, yeah.
- I hope that is the case.
I'm getting that bunch of talented, loyal, hardworking individuals back in here, - and we've got to go, quickly.
BOTH: Okay.
GORDON: I have to start that clock.
Four hours left.
Now that Fred is finally willing to relinquish control and Patrick is ready to prove himself Thanks, guys.
Let's go.
GORDON: We are rushing to complete the renovation touches But it's just--we're not done yet [bleep.]
everywhere.
I want to get this last light fitting up and then a big sweep from left to right.
And then we'll bring in those tables, okay? And prepare for tonight's grand reopening.
[tense music.]
Right, guys, gather round.
Let's all agree-- it's definitely been 24 hours to hell and back, right? ALL: Yes.
- Yes, Chef.
I've got a picture that I think you'd recognize.
- Aw.
- That I'd love you to put center stage.
- Thank you.
- Please, put that up.
Aw, that's so cute.
Seriously.
Wow.
Come over.
Three owners--amazing.
And finally, I'm so excited to announce that the owners are on the same page, and Patrick will be in charge of running the restaurant tonight.
Now, guys, seconds away.
ALL: Five, four, three, two, one.
- Let's go, guys.
- [cheers and applause.]
Let's go, let's go, let's go.
Break a leg.
Let's go.
Let's open this restaurant officially.
Mick, let's go.
[cheers and applause.]
Head on in.
Hi, welcome.
Good to see you.
Good to see you.
What do you think? - Well done! - Oh, my God.
WOMAN: Look at this place.
It's fabulous.
GORDON: In only 24 hours, my team has completely renovated the restaurant from top to bottom.
- First impressions? - Wow, amazing.
- The energy in here is great.
- It's really light.
It's light, it's vibrant, it's open.
- Yeah, I love it.
MAN: It's so open in here.
GORDON: We have gutted the interior Didn't they take out, like, a wall or something there? GORDON: Broken down the barrier walls The walls are gone.
Looks awesome.
Oh, my God, it's crazy.
GORDON: Changed the drab decor The lights are so cool.
GORDON: And modernized the lights.
WOMAN: It used to be dark in here.
When you're coming off the beach, it was like GORDON: Instead of the dark, depressing dining room, customers will now experience an inviting atmosphere, while enjoying the brand-new menu.
Yeah, I love what you did with the place.
It's gorgeous.
[blues rock.]
Yeah, there's us three here.
- Okay.
- They have to be seated-- Come, guys, you'll be right here.
PATRICK: Why don't you two take a seat below that picture and enjoy the meal and let me handle this? Guys, I got a bunch of new tickets, okay? Get me an order as soon as you can.
These are two of the owners here.
- Yeah.
- Can you tell it was us? - Hello.
- Hello.
WOMAN: You guys good? - Are we missing your food? - Yeah.
- Let me go check on that.
- It's okay.
- How long ago-- - 200's missing food.
- What's wrong? - 200's missing.
- Hey, guys, where's 200? - 200 is literally this.
I'm just waiting on the steak frites, and I'll be out in about a minute.
- Okay, perfect.
- Steak frites, Gaby.
What is it? What kind? Okay, Gaby, I need to hear you.
GABY: Okay.
Give me a deviled egg really quick.
I need a deviled egg right now.
Come here, you, come here.
There's now 20 tickets waiting for food.
- You can cook.
GABY: Yes.
Just talk and cook at the same time now.
- All right, Chef.
- Are you the head chef? - I'm in charge of the kitchen.
- I want to hear you.
Yeah, I'm in charge.
I'm the head chef in the kitchen.
I'm coming back in there in 30 seconds, and if I don't hear you sound like a head chef, I'm taking over.
All right.
.
[beeping.]
[seagulls caw.]
[tense music.]
- Patrick, we're good? - Yeah.
- So we're in full swing now.
- Yeah.
There's a problem in the kitchen.
Gaby needs to talk.
MAN: Get me a deviled egg really quick.
But he's just shut down.
There's now 20 tickets on.
That means nearly 35 people waiting for food.
If he shuts down, the kitchen's going to shut down.
Get him to [bleep.]
talk now, please.
MAN: Got a fish taco coming, please.
PATRICK: Gaby.
- Yes? What's going on? But I know, like, when you get flustered, you shut down.
You got to be opened up and, like, excited about this.
And let them know, you know, you're calm and cool.
It's fast, and it's hard work, but you're the one leading it.
Okay? You got it? Thank you.
MAN: Steak frites medium, going with a shepherd's pie.
Then I need a fish taco.
One minute on fish tacos.
MAN: And I need a shepherd's pie.
Good.
GABY: Vámonos, vámonos, vámonos, vámonos, vámonos! [speaking Spanish.]
Patrick, that's what you need to do.
- Okay.
- Don't stop that.
That's where your staff really needs you, as an owner, to deal with a situation like that.
- Right.
- Now we get over it.
- Uh-huh.
- We lift them back up.
But you need to coach them, and that's how we work as a team.
- Okay.
- Yes? Yes.
- Amazing, thank you.
- Enjoy.
- I'm sorry about the backup.
- I got ya.
They're just working out the kinks.
- But it was worth the wait? - It was good, yeah.
- It was good.
- It was worth the wait.
I thought I've had good buffalo wings before, but these are amazing.
100% different.
I mean, the fish was delicious.
We sampled almost everything, and it was really good.
Delicious.
[laughter.]
Oh.
Oh, my God.
The chicken wings--it was, like, fall off the bone.
- It was so soft and perfect.
- Yeah.
[upbeat music.]
GORDON: My time's done.
- You're leaving me? I got to go.
There's another restaurant waiting.
- I would like - I feel sad.
To say thank you.
It's been a tough but incredible 24 hours.
It's been the hardest 24 hours of my life, but the most rewarding.
How are you feeling? It's the most bonding experience I've ever had.
This grand reopening gave me the opportunity to show Fred that I really have the knowledge and the work ethic to take over this business.
GORDON: The potential of this business is exceptional.
But more importantly, you two it's imperative that you stay together - Right.
- For health and happiness.
Yes.
He seemed to be able to break down that wall between my son and his stepfather.
And that's a huge gift for me.
I need 30 seconds with this one.
- Okay.
- Take care.
Thank you so much again.
- Right, you stepped up.
- It felt natural.
It felt natural.
It did.
I wasn't convinced to begin with.
- I bet you weren't.
- I got to be honest.
I wasn't.
- Tonight you turned me around.
- Thank you.
And if you can turn me around, you can turn your business around.
Right.
After this experience, I feel so ready to take over the reigns of Patrick Molloy's, and I'm just excited to see what happens in the future with this business.
- Take care.
- Thanks, Chef.
I appreciate it.
Thank you.
What a difference 24 hours can make.
We've gone from a chef that can cook wings for weeks in advance to a chef delivering food tonight that critics love.
An owner that showed up for two hours a day has finally fallen back in love with his restaurant.
And a family that was bitter and broken that are now on the same page.
[horn honks.]
My only hope now is that Patrick Molloy's can continue riding the crest of the wave.
[upbeat music.]
Hey, Chef Ramsay.
Things are going great here at Patrick Molloy's.
My mom and Fred are actually in Costa Rica.
As you can see, everybody loves the new menu.
I just want to introduce you to our new managing partner - and head chef, Gaby.
- Hey.
It's going to 65.
So thank you.
GORDON: Next week, I'm in Sacramento, California, home to Sandra Dee's No, no! It's not me, it's him! Where the combative owner If y'all ain't got my back, then I ain't got y'all [bleep.]
backs.
There's the [bleep.]
door.
And rude staff Hey, li'l bitch.
Flip 7 and 8.
What'd you do now? What did you do? GORDON: Will light the fuse What's a gas container doing next to a furnace? On an explosive "24 Hours.
" You'll blow up Sacramento yourself, you [bleep.]
idiot.
Gordon Ramsay's 24 Hours To Hell and Back is on fire,