Gordon Ramsay has some tough love for the owner of a New Orleans restaurateur who’s preparing to serve hundreds of guests during the Super Bowl this year.
On Tuesday’s episode of Kitchen Nightmares: Road to Super Bowl LIX, the celebrity chef, 58, sat down with the owner of Voleo’s Seafood Restaurant, a Cajun and Creole restaurant in Westwego, La., that is struggling to keep up with the sheer size of its menu.
In a PEOPLE-exclusive clip of the episode, Ramsay sits down with owner Chef Voleo to discuss the difficulties his business is having when he admits to that he doesn’t do well with change.
“What the f— are you doing?” Ramsay begins the tense conversation, confronting Voleo on everything that’s been going wrong in his restaurant — including his unwillingness to downsize his menu after moving his business to a much smaller location.
“I am a p—ed off angry f—,” the owner says in return.
“Planting Lafitte’s menu here with over 100 items — the place is not fit to cater for such a big menu,” Ramsay continues, referring to the much larger former location in the small Louisiana town of Lafitte.
“I stick to my guns,” Voleo replies. “I stuck to the things that got me to the point where I was at. I mean, down in Lafitte, I was doing almost half a million dollars a year. And you leave, move 30 miles, and all of a sudden everything turns to s—? How does that work?”
Ramsay shares some tough love with Voleo, telling him that change is sometimes unavoidable — and after his move closer to New Orleans, adapting his menu is the only way forward.
“We gotta drop what’s not working, what doesn’t fit within these four walls,” Ramsay tells him. “… This thing is spiraling out of control, and you’re losing money.”
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“What else am I gonna do?” Voleo says, and the celebrity chef quickly shoots back: “You need to think about changing.”
“Change? I’m not into change,” the restaurateur adds, before Ramsay swears at him in frustration, calling the owner “one stubborn f—.”
Reflecting on the work he has cut out for him, Ramsay speaks directly to the camera about the need to cut down Voleo’s menu — and to let go of what he once had.
“[He’s] living in the past and try to relive a dream that’s turned into a nightmare, honestly,” Ramsay finishes.
The third episode comes after Ramsay got a taste of what he was in for this season when he stopped by Iberville Cuisine & Oyster Bar, where he had some harrowing experiences with raw hamburgers and dirty oysters.
One particular encounter was so bad that Ramsay passed on eating the shellfish, joking that he wanted to live to see his son’s first birthday.
“I mean, oysters are dangerous enough but honestly I just recently had my sixth kid, Jesse James. I’d love to be around to celebrate his first birthday so I’ll pass on that one.” he says after being served the dish, adding, “It’s got clay and s—.”
The first half of this new season is set in New Orleans and is billed as Kitchen Nightmares: Road to Super Bowl LIX, as Ramsay aims help out different restaurateurs — with special appearances from NFL stars throughout the season — ahead of the Super Bowl LIX on Feb. 9, which will be held at New Orleans’ Caesars Superdome.
The next episode of Kitchen Nightmares: Road to Super Bowl LIX airs Tuesday, Jan. 21 at 8 p.m. ET on FOX.
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