You’ve seen every episode of Restaurant: Impossible and have even ventured to try for yourself some of the overhauled eateries featured on the show. You’re eagerly tuning in to the latest premieres of Robert’s all-new show, Restaurant Express, and you’ve already cast your Fan Vote for the contestant you think should win the final prize. But when it comes to the host of these game-changing series, how much do you know about Robert Irvine? This British-born chef and restaurateur has been cooking since he was a boy, and he is perhaps as famous for his signature muscled physique as he is his no-nonsense attitude and fearless approach to any mission on television. Take the quiz below to test your knowledge of all things Chef Robert, and find out if you’re the ultimate fan.
Tag: Robert Irvine
Facing nearly $230,000 of debt, 33-year-old Ducky’s Family Restaurant in Kokomo, Ind., desperately needed Robert Irvine‘s help if the business was to have any chance at future success. Not long after Robert arrived, he realized that poor-quality canned food was among the largest issues plaguing Ducky’s, as was its drab interior decor akin, which Robert’s designer, Taniya Nayak, deemed “a cafeteria nightmare.” Together with Taniya and the rest of his Restaurant: Impossible team, Robert re-launched Ducky’s after two days of work on a $10,000 budget, and he helped owner Bill Duncan and Bill’s family learn essential skills for managing their family-run eatery. FN Dish caught up with Bill to find out how his business is doing a few months since the show filmed.
“Since the shooting of our episode, we have doubled our weekly sales,” Bill said. “Everyone loves the remodel.”
“My job here is intense, to say the least,” Robert Irvine said not long after arriving at Mama Campisi’s Restaurant in St. Louis. This nine-year-old Italian eatery was once profitable, making nearly $1 million in revenue, but after employee theft resulted in more than $70,000 in losses, the business faded, and now husband-and-wife owners Lance and Andrea Ervin face nearly $600,000 worth of debt. But beyond their financial struggles, Andrea was overwhelmed by her situation, so Robert’s mission was twofold: Give Mama Campisi’s the tools it needs to succeed again, and help Andrea and her family regain their trust in their restaurant. After just two days and with only $10,000, Robert and his Restaurant: Impossible team reopened Mama Campisi’s with an inspired menu, a transformed interior and the skills needed to ensure future profits. FN Dish checked in with Andrea and Lance to find how the business is doing today.
“Business seems to have picked up,” Andrea said. “We were able get a couple [people] paid in full, however, due to the repairs that had to be done, we have been at a standstill right now.”
No matter their reasons for emotional collapses — financial stress, relationship conflicts, personal pressures, employee anxiety — countless restaurant owners and staff members featured on Restaurant: Impossible have experienced meltdowns on the show. They’ve ranged from minor disagreements and temper tantrum-like behavior to full-blown screaming, door slamming and people ultimately walking out during filming. Robert Irvine and his team of designers and contractors have been there to witness each disastrous falling apart, and together with the help of staff members’ friends and family, they’re almost always able to remedy the situation. But before peace is restored on set, cameras capture each calamitous moment.
Click the play button the video above to watch a video mash-up of the five most unforgettable meltdowns ever featured on the series. Then tune in to the Season 7 premiere of Restaurant: Impossible tonight at 10pm/9cto see the owner of Mama Campisi’s Restaurant struggle to contain her emotions on set. Watch more top-five video mashups from Restaurant: Impossible, including emotional reveals, dirtiest restaurants and stubborn owners.
Guests could smell the sweet, smoky scent of barbecue well before they could see it as they made their way into the depths of New York City’s Hudson Hotel on Friday night. More than 15 chefs and restaurateurs from the Big Apple and beyond gathered on day two of the 2013 New York City Wine & Food Festival, all to celebrate Thrillist’s Barbecue & The Blues, hosted by Food Network’s own restaurant reviver, Robert Irvine.
Robert led his fellow masters of meat with an offering that was anything but common to true ‘cue enthusiasts. He presented BBQ Cannelloni (pictured right): rolled sheets of pasta that were filled with ricotta cheese and a combination of beef cheek, brisket and oxtail, then topped with tomato chutney and finished with barbecue powder. “That’s sexy food,” Robert told FN Dish at the event, the fourth of its kind since the festival’s inception six years ago. “Everybody else is doing brisket …. We took that and took it in a different direction.”
Robert Irvine may be known for rescuing America’s most dire eateries from the brink of failure on Restaurant: Impossible, but this fall he’s on a new mission: to find the most promising budding entrepreneur among a crop of restaurant hopefuls.
On his all-new series, Restaurant Express, Robert will challenge nine finalists to survive a culinary road trip across the West by proving not only their fearless culinary chops, but their business-savvy mindset, as well, if they want to keep their seat on the Restaurant Express bus. Week after week, it’s up to the contestants to demonstrate their staying power and impress Robert — a notoriously no-nonsense chef and experienced entrepreneur — by excelling in the host’s demanding challenges, both in the kitchen and out.
At the end of the journey, only one contestant will still be on the bus, and that person will have earned the title of executive chef and a leadership position on the team at the flagship restaurant The M Resort, Spa and Casino in Las Vegas.
Facing nearly a quarter of a million dollars in debt, Tony Aponte looked to Robert Irvine and the Restaurant: Impossible team to give his Mason, Ohio, business, Aponte’s Pizzeria, a second chance at success. Tony had been working in pizzerias since he was 11 years old and purchased Aponte’s just eight years ago. But during that time, he hadn’t made a single change to the menu. “I grew up on it, and I stick by it,” Tony said of his food. Ultimately, it was this menu that Robert deemed to be the root of Aponte’s downfall. “There’s just no taste to anything,” Robert said simply, noting that the dingy decor and difficult-to-navigate entrance didn’t improve the overall dining experience. With only two days and a $10,000 budget, Robert got to work on breaking down the self-described “bull-headed” Tony and transforming Aponte’s into a thriving pizzeria once again. FN Dish caught up with Tony a few months after his business reopened to find out how it’s doing today.
After a rocky start, Tony is adjusting to the changes at Aponte’s. Robert’s improvements have boosted the restaurant’s bottom line, with a 60 percent increase in sales at the end of June.
Faced with a mountain of debt, Dorothy and Thom Williams, husband-and-wife owners of Benner Street restaurant in Bethlehem, Pa., were unsure if they would see their retirement if the dire situation at their business didn’t improve. They looked to Robert Irvine and his Restaurant: Impossible team to give their eatery the second chance it deserves, and when Robert arrived, he soon realized the root of Benner Street’s problems: its bickering owners, to start, plus its drab interior and poorly stocked bar. With just two days to work and a budget of $10,000, Robert helped Dorothy and Thom learn how to effectively manage a staff while he overhauled the restaurant’s design and revamped its menu. FN Dish checked in with Dorothy a few months after Benner Street’s reopening to find out how her business is doing today.
“Business is up 40 percent,” Dorothy says. “All the employees and family are excited about our new beginning and all are working toward our success.”
When Robert Irvine arrived at Edibles Restaurant & Pub in Horsham, Pa., it didn’t take long for him to realize the “misguided family” that owned the business was as much of a contributing factor to its failure as was the eatery’s filthy interior, “blah” decor and unappealing food. Husband and wife John Sr. and Butzy Hurley have been at the helm of their business for nearly 30 years, but despite their presence in the kitchen and at the front of the house, their staff, including their children, John Jr., Heather and Jennifer, and their nephew Steve, noted a significant lack of leadership. This, coupled with John Sr.’s strained relationship with his son, had contributed to Edibles’ $4,000-per-month losses, which Robert had only two days and $10,000 to attempt to rectify.
For the first time in six seasons of filming Restaurant: Impossible, Robert believed the best and most important means of improving a restaurant would be to change the business’ name and rebrand it with a descriptive, engaging and enticing identity, which is how Edibles became Hurley’s American Grille on opening day. Read on below to hear from John Sr., Heather and Steve, and find out how Hurley’s is doing a few months after its relaunch.
“The first couple weeks were great,” Steve explains of the time immediately after filming. “I feel like we’re busier, but our bills are higher because of the expenses of new staff.”
Not long after arriving at Kalico Kitchen in Douglas, Mich., Robert Irvine realized that the negative tension and long-standing animosity between owner Catherine Wilt and her employees was as much of a problem at the restaurant as its dusty dining room and greasy kitchen. This over-30-year-old eatery was once making nearly $1 million in sales, but it recently acquired a $400,000 debt, something that Catherine learned when she returned after a four-year leave of absence. Over the course of two days and with a $10,000 budget, Robert and his Restaurant: Impossible team attempted to mend the strained relationships at Kalico Kitchen; plus, they gave the space a much-needed deep cleaning, design overhaul and updated menu with fresh, quality ingredients. FN Dish checked in with Kalico Kitchen, and a server, Laura — on Catherine’s behalf — shared how the restaurant is doing today.
“Business went from $200-$300 per day to $2,000-$3,000 per day,” Laura explained. Not long after reopening, Catherine “had made enough money to pay the mortgages to keep her from foreclosure.”