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Inside Gordon Ramsay’s Billion‑Dollar Empire - Video học tiếng Anh
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Inside Gordon Ramsay’s Billion‑Dollar Empire
Inside Gordon Ramsay’s Billion‑Dollar Empire
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Phụ đề (178)
0:00
“Hello Gordon”
0:01
This is Gordon Ramsay – TV star, Chef and Restaurateur.
0:08
But that wasn’t always the dream. Here in the heart of London's finance
0:14
district, Gordon has recently opened not one,
0:17
but three new venues inside this tower so far - and it’s where I’ve come to meet him.
0:23
We discuss disappointment.
0:25
Devasted. That was a reminder, dust yourself down and stop crying over spilt milk.
0:30
Determination.
0:32
It is tough at the top, and if you want to get there, there's a journey that you've got to go on.
0:38
And running a global empire.
0:40
You think you're the smartest person in the room, you're in the wrong room.
0:43
CNBC Meets Gordon Ramsay. I’m Tania Bryer and I’m on
0:56
my way to the 60th floor of one of London's tallest skyscrapers
1:01
where chef and restaurateur Gordon Ramsay has opened a number of venues.
1:07
Among them, an outpost of Gordon’s flagship
1:10
establishment ‘Restaurant Gordon Ramsay,’ which opened in Chelsea
1:14
in west London almost three decades ago - and today holds three Michelin stars.
1:22
This new venue, in a nod to its status as London’s highest dining experience,
1:27
is called ‘Restaurant Gordon Ramsay High’.
1:30
When this came on the radar over three years ago, the owners asked us to throw a hat in the ring,
1:38
and I took a look at it. And so to bring a slice of Chelsea up into the sky, 300 meters
1:46
in the air, to this location was a dream come true. And Lucky Cat is a beautiful,
1:52
modern, Asian eclectic mix. But Gordon Ramsay High is serious,
1:58
and it was a way of sort of reminding the foodies that we can do something even more
2:04
unique than our flagship in Chelsea and put twelve seats literally up in the sky.
2:10
Because it's five dinners. We operate Tuesday
2:12
to Saturday. You arrive at 7:30 and you leave three hours later.
2:17
Open plan kitchen, chefs take you through the tasting menu.
2:22
It's a challenging time for the hospitality industry.
2:25
In March 2020, there were just over a hundred and fifteen thousand licensed
2:30
venues operating in Britain. By December 2025, that number had
2:35
fallen to just below ninety-nine thousand. That’s a decrease of more than 14 percent.
2:42
Despite this, Gordon remains bullish.
2:44
Climate’s notorious. I suppose I'm well versed. I go back to the 2008 collapse,
2:51
you know with the Lehman Brothers, and what that did to our industry then. You could have the
2:55
degree in finance, it still won't set you up on how to handle a turbulent period in the industry.
3:02
London's still one of the best cities anywhere in the world,
3:05
not just Europe. And I love a challenge. That's obvious, and I get bored easily Tania,
3:11
and I know deep down inside I'm not done yet. I am ready for more.
3:18
Have you had to make any operational changes yourself,
3:22
Gordon - you've invested your own money in this project?
3:26
Yeah, there's a lot at stake. It's not a label slap. Over 350 staff in the building and that's
3:31
a big responsibility. We have to be smart with our purchasing. We have to be smart with
3:36
the seasonality aspect. And if anything, become a little bit more
3:40
focused on less frivolous add-ons and become a little bit more concentrated in maybe
3:48
reducing the size of the menus, becoming a little bit more quintessential with the produce, and then
3:55
be smart with our opening hours. So yeah, we pivot and we adapt, but the climate's tough out there.
3:59
Your early establishments were always about fine dining. Today everything from Michelin
4:05
stars to more casual dining. What was the strategy behind that first diversification?
4:12
The business is multi-facet, and we have a lot of layers. Bread Street Kitchen, which
4:16
we're gonna be launching here at 22 Bishopsgate. That's your all-day dining, family orientated.
4:21
Great breakfast, great lunch, afternoon tea, dinners, cocktails, and so that's how businesses
4:26
have to function today in order to survive - five operations, as opposed to just lunch and dinner.
4:30
I didn't want to just sit in the fine dining portfolio. We have one star, two,
4:35
star, three-star restaurants, but we also have the most amazing all-day brasseries,
4:39
quick-serving street pizzas, street burgers, fast-casual as well.
4:44
How do you manage it all? There's so many establishments that you've
4:48
just talked about. There's one Gordon. Yeah, there's three sort of layers to the
4:56
business. There's Gordon Ramsay Restaurants, that's headed up with an incredible team.
5:03
Then there's the Studio Ramsay Global, this multi-facet media production arm.
5:08
And the key to the success of all of them is not running any of them. You need to let go
5:13
of that control freak that you had in the kitchen and employ some talent. The minute
5:19
you think you're the smartest person in the room you're in the wrong room.
5:23
The talent here is James Goodyear. Under his leadership as Executive
5:27
Head Chef, Restaurant Gordon Ramsay High has been awarded its first Michelin star
5:34
What's the best piece of advice he's given you so far, do you think?
5:38
I just get inspired by the way he goes about every single thing. You know,
5:41
I've been lucky enough to spend a lot of time with Gordon himself and just watching
5:46
how he goes about the small details, the attention to detail of everything,
5:50
that's what I've taken from him. So I try and take that forward with me.
5:53
With just hours to go until this evening’s service,
5:56
James gave Gordon and I a taster from tonight’s menu - poached native lobster
6:01
tail with courgettes, almonds and a sauce américaine, made with lobster shells.
6:08
There we are. Let you go first
6:10
Thank you so much, thank you
6:12
It looks beautiful, and then, Wow.
6:17
This restaurant is one of almost 100 establishments in Gordon’s portfolio
6:22
But this wasn't always Gordon’s ambition. It was to be a soccer star.
6:28
While training with Glasgow Rangers as a teen, an injury brought his time on the pitch to an end.
6:34
You were training with Rangers when you were injured...
6:37
Yeah. Devastated. Shattered. I was 18 though, and that was a very painful goodbye.
6:44
But I also had the underlining reminder of what my father held on to way too long,
6:50
thinking he was going to be this incredible musician, and it didn't happen for him.
6:56
And so I had that equal scenario that was a constant reminder,
7:00
let go, dust yourself down, pivot, fight back and stop crying over spilt milk.
7:06
After walking away from his budding athletic career, Gordon made the ultimate pivot,
7:12
enrolling at a technical college, where he discovered his passion for cooking.
7:17
The first ambition for me was to submerge myself into something that took me away from football,
7:23
got rid of the hurt, helped me bed into something that I could lose myself in. This industry is a
7:32
boisterous industry, and so getting into college and studying hotel and catering
7:40
was the sort of easy escape there. After college, Gordon’s big break was
7:45
a job working for renowned chef, Marco Pierre White in London.
7:49
I was lacking a sort of father figure. He was like a perfect sort of big brother. He was on a mission
7:55
to become one of the best chefs in the world. And when you get that trajectory, when you're
8:00
saddling a chef that's going from two star to three star, it's one of the most exciting jumps.
8:05
That guy taught me so much, an absolute beast of a chef. I'd never come across a kitchen
8:11
more competitive and more sought after. And it was fascinating, because every time a member
8:18
of staff left, it made you stronger. And then every time you see somebody else not making it,
8:23
you thought, well, why are you making it? Because you're you're more focused.
8:26
You also spent time with the celebrated chef Albert Roux, and you went to France as well.
8:32
You then went into Aubergine, where you earned your first Michelin star.
8:37
What was that moment like, how did that boost your ambition?
8:42
Yeah, winning a Michelin star for me was one of the biggest and one
8:45
of the most important things I'd ever been given in my life.
8:48
I never got exam results. I never got certificates at school. So it was better
8:53
than I could have ever imagined, because it was just like your name is in this guide,
8:58
and it linked to a tiny little asterisk, a star. And it was powerful. Everything
9:05
I didn't get at football, I got in that star because I managed to work hard at it.
9:09
And all that about you need to be naturally gifted with food to become a great chef is absolute,
9:13
utter nonsense. I trained my palate. I came from nothing to learn what I've got.
9:19
And so that star was the sort of confirmation that the journey is on track for success.
9:26
Gordon earned his second Michelin star just two years later– but the following year he
9:31
left to open up a new establishment with his own name attached to it, ‘Restaurant Gordon Ramsay.’
9:38
I'd sacrificed so much. Everyone dreams about success, but it's discipline. No matter what
9:44
you do, it's all about discipline, and discipline is the key to success.
9:50
A docu-series called ‘Ramsay’s Boiling Point’ followed Gordon in the lead up to opening the
9:56
restaurant and his straight-talking approach caught the attention of viewers and TV networks.
10:02
Boiling Point caught me at a moment in my life that it was make or break. Going to hell and back,
10:09
to establish your first independent business and to take the risk that I did,
10:13
there's a lot at stake, high risk, high reward.
10:16
I think back to 1998 just in terms of the determination to make it, I think.
10:22
I knew how to cook, I knew how to execute. I knew how to perfect. I wanted to really
10:29
understand the business side, and so I was a man on a mission and Boiling
10:33
Point highlighted the ins and outs, the nitty gritty, parts of this industry.
10:38
Subsequent TV appearances saw Gordon reinvent the concept of the celebrity chef.
10:44
But it was ‘Ramsay’s Kitchen Nightmares’ which made him a household name after
10:49
the success of the original UK series, which first aired in 2004.
10:54
Everyone's running around like headless chickens,
10:56
eye off the ball and just a massive breakdown in communication.
11:02
Kitchen Nightmares is something that I took incredibly serious.
11:06
I sat with the producers and sort of gave this restaurant a makeover like
11:13
no other. It was a sort of fast-track business model to reposition them.
11:19
But unbeknownst to these contributors, I took that very seriously, and I suppose that's what
11:23
people couldn't understand, it wasn't just for TV. Because it's a double-edged
11:28
sword. When they're successful and they go on and do great things,
11:31
you don't get praise. When they fail, sadly you get blamed, and so you can't win either
11:36
way. But I took Kitchen Nightmares across to America, and that's where it really started.
11:44
Over the past three decades, he’s fronted more than thirty formats,
11:48
and his TV shows have aired in more than two hundred territories.
11:52
Down to the three of us. Our backs are against the wall.
11:55
What's that.
11:58
Just stop.
11:58
Sammy Stop.
12:00
Stop.
12:01
Stop. Stop. Stop
12:03
You're known for being very straight-talking Gordon but is there anything that you've seen
12:08
that you've regretted, or you thought actually maybe I'd gone a bit too far?
12:12
Oh, it's hard, isn't it. Under pressure,
12:15
especially at this level I think it's really important that you stay true to
12:18
yourself. If it was contrived, you'd be called out and called two faced.
12:23
When you're brutally honest, then it's not everyone's cup of tea.
12:25
But if you want to get to the very top, then there's a price to pay.
12:28
I was very lucky Tania, I've been taught by the very best, and I've had multiple
12:33
occasions where they've given me their reputation in my hands, and I've screwed up.
12:39
And I'm grateful for that telling off. I am thankful
12:44
for the discipline. Because if I wasn't schooled the way I was, I wouldn't be where I am today.
12:51
It is tough at the top, and if you want to get there,
12:55
then there's a journey that you've got to go on.
12:59
In 2016, Gordon founded his own production company ‘Studio Ramsay’ to focus on creating new formats.
13:07
In 2021, through a new partnership with Fox, the business became ‘Studio Ramsay Global’ and today
13:15
produces and distributes Gordon’s best-known shows, as well as new original content.
13:21
Being in front of the screen for so long and having a chance to work with so many incredible
13:25
producers, I'm a creative person myself, and so it was only a matter of time before
13:28
we set up our own production company, having a partner like Fox, and then creating new IP.
13:34
But the production arm for me was all about food content, coming up with some exciting new ideas,
13:39
and then getting behind talent the way talent got behind me 20 years ago.
13:44
You've got nearly 100 restaurants around the world. Your own production company.
13:49
What does success mean to you, how do you measure it?
13:54
You measure success by what it's doing to the team around you. And I hate ‘Mr Ramsay’,
14:04
it's ‘Gordon’, and there's no ‘Sir’.
14:07
And I see what we're building, and I see the energy, the drive, the passion,
14:15
an incredible thing to witness when you put your head on the pillow at night,
14:19
just to the talent, the demand and then of course,
14:26
the jeopardy. It's what's made me and I hope it continues making everybody else around me.
14:31
Gordon, thank you so much for having me here.
14:33
You're welcome.
14:34
Such a pleasure.
14:35
Likewise, thank you.
