Part 4/8:
In a bid to restore the restaurant's glory, celebrity chef Gordon Ramsay arrived at the Spanish Pavilion with the intention of providing much-needed help. The initial visit was jarring; Chef Ramsay discovered dead lobsters in the tank, unappetizing food preparations, and a kitchen plagued by chaos and lack of organization. His frank feedback regarding the food quality—ranging from poorly cooked chicken to rancid seafood—shook the brothers to their core. It became clear that structural changes were needed, not just within the kitchen but in how the brothers communicated and collaborated.