Award-winning chef Colin Fassnidge lifts the lid on local restaurants flirting with failure in the new series Kitchen Nightmares Australia, premiering 7.30pm Wednesday, 12 October on Channel 7 and 7plus.
Visiting a different struggling restaurant each week, Colin will uncover why these establishments are on the brink of collapse, before relaunching them in only five days.
On the journey to each restaurant’s relaunch, Colin uses his culinary expertise to discover their inherent problems and offer solutions to put them back on their feet. From offering ways for the restaurants to improve the food they serve, to insider advice on tips to refine the way they run their kitchens and their overall business strategy, Colin aims to send each owner on the way to a brighter future
Kitchen Nightmares Australia: Colin Fassnidge
As a celebrated chef, Fassnidge has over 32 years of restaurant experience. Trained by the legendary Raymond Blanc, Colin has worked alongside the original Kitchen Nightmares legend, Gordon Ramsay, and has chef-owned several awarded and critically acclaimed restaurants.
Having appeared as a judge and mentor on Seven’s home cooking hit, My Kitchen Rules, for nine seasons, Colin continues to demonstrate his deep passion for food and the restaurant industry.
Chef Colin Fassnidge
What can we expect to see when watching Kitchen Nightmares Australia?
“Viewers can expect to see raw television. Each episode has a lot of heart and quite a bit of tough love,” Fassnidge said.
What has been the biggest shock walking into these kitchens?
“It was a real eye opener to see people who have abandoned all hygiene and safety standards, and still think it is okay to operate and serve food to the public. It is f***ing
disgusting. I couldn’t really censor myself. What we uncover is going to be quite shocking,” Fassnidge added.
The restaurants
Mumma Jo’s Diner
Mumma Jo’s Diner is a busted-up, broken- down American-style diner in Wallerawang, NSW. With bad attitudes and even worse food, will Colin be able to serve this owner a reality check in just five days?
Owner Jo is over her head in debt. She’s recently sold her car to pay the staff and currently owes more than $100,000. As a result, Jo is very hands-on with her business.
When she’s not serving chilli dogs, cheesy dogs and double American burgers, Jo’s giving her staff a serving of their own.
Colin’s take: “Behind every bad business is a delusional owner, and Mumma Jo is a prime f***ing example. She dreams of taking her small-town American diner global, but can’t even get anyone to turn off the f***ing highway. I’ve got my work cut out for me if I want to bring her back to reality before she goes bankrupt.”
Guru Life
It’s not all good vibes at Guru Life in Rosemount, Queensland. Owner Jonny loves to party behind the counter instead of working, meaning he and his long-suffering
fiancé, Katie, are drowning in debt and their restaurant is going downhill fast.
What should be a calming and relaxing eatery leaves customers stressed and overwhelmed by the chaotic laundry-list menu, horrific service and poorly cooked meals.
Jonny’s “iconic” curry nights only seem to be making matters worse, as peak trade times are left deserted, meaning Jonny and Katie’s bills continue to pile up.
Colin’s take: “Jonny’s got the wrong attitude for a business owner. He thinks everyone is his friend and parties with his staff rather than doing business. With no structure or business plan, Jonny’s restaurant is going down the f***ing drain, costing him money, friendships and ultimately his dream. His partner Katie is at her wit’s end.”
See also: First look: Kitchen Nightmares Australia dishes out tough love
Café Martini
It’s unpalatable food served with a side of denial when Colin gets stuck in a time warp at the daggy Café Martini in Wangaratta, Victoria. Husband and wife team, Mark and Belinda, have owned the restaurant for years and have seen a revolving door of chefs but still won’t make any changes.
As self-appointed head chef, Belinda refuses to listen to feedback from customers or staff. She is serving up frozen oysters, microwaved barramundi, and throwing money away by selling expensive and oversized steaks in a two-for-one deal.
Colin’s take: “Café Martini is stuck so far in the f***ing past. The two owners have their heads so far up their own a*** and are so resistant of change that they won’t listen to a customer or their own team. Are the owners too proud to bring their once thriving restaurant into the 21st century?”
Cooks @ Corrigan’s
Colin heads to Batemans Bay, NSW to help resort owner Andrew with an angry chef and a failing restaurant. When he arrives, other major problems are uncovered, including Andrew’s true motives.
Batemans Bay and the surrounding coast has had a tough few years, starting with the summer bushfires and closely followed by the pandemic. This community well and truly needs a break, and it seems the restaurant staff do too as Andrew has been feeding lies and setting them up for failure, not to mention passing off frozen product from Vietnam as fresh.
Colin’s take: “This restaurant is a prime example of someone with a huge f***ing ego allowing their power to overrule common sense. Andrew is not utilising what is right under his nose: a great resort and location, and an amazing chef. Andrew is misusing all his assets but is completely oblivious that it’s all his fault.”
Café De Vie
CaféDe Vie in Homebush, NSW is a classic case of the worst restaurant in the best street. With a plethora of foot traffic, Colin’s left scratching his head as to why this place
is serving terrible food. Going behind the counter, Colin discovers a disgusting kitchen and an owner at war with her chef.
Owner Virginia is in over her head. She’s taken on the restaurant from a sick relative and is pouring her heart and soul into the place, but just can’t get it right.
Her head chef is doing all he can, but Virginia’s frequent menu changes and constant meddling is leaving him on the verge of walking out.
Colin’s take: “Poor Virginia is well out of her depth and shouldn’t have ever been put in charge of a kitchen. She’s haemorrhaging money due to the fact she was handed over a restaurant she never wanted. To top it all off, she is being held to ransom by her head chef.”
Araucaria
Experienced chef Anthony and his partner Lauren operate a restaurant in Winmalee, NSW at the foot of the Blue Mountains. While it’s an idyllic location, but customers
can’t find the restaurant as it backs onto a pokies room: a huge problem for a pair who only took on their lease 11 months ago and aren’t making enough money to pay
the staff wages.
Chef Anthony can cook, but he’s dishing up the wrong food for his audience.
Colin’s take: “This is a very sad story of owners who got so far in debt they can’t see a way out. They have a great chef, who unfortunately has tunnel vision and has lost the spirit it takes to run a restaurant.”
Kitchen Nightmares Australia is produced by Eureka Productions for the Seven Network, based on the hit global format distributed by All3Media International.