CRobert Irvine
With over twenty-five years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Irvine brings his experience to The Food Network as host of Restaurant: Impossible and has been previously seen on Dinner: Impossible, Worst Cooks in America, and The Next Iron Chef. In its second season, Restaurant: Impossible continues its successful run as one of the networks most popular shows where Robert attempts to save America's most desperate restaurants from impending failure in just two days with only $10,000. Over the course of the extreme mission Robert assesses all of the restaurants facets and then overhauls their weakest spots with updates to menus, retraining staff and implementing aesthetic changes with the help of his design team before hitting the streets to tell the community about the improved restaurant.
GB
Automne 2026- Abonnés
- 13k
- Vues
- 1 · 0 favori
- Exemplaires
- 0 · 0 joueur
- En vente
- 0
Valeur
- Dernière vente
- -
- Valeur de défausse
- 1
Prochaine collection, Hiver 2026 : Commune
À 100k abonnés, elle passera Peu Commune dans les collections suivantes.
Abonne-toi à la chaîne pour la faire monter dans les prochaines collections !
With over twenty-five years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Irvine brings his experience to The Food Network as host of Restaurant: Impossible and has been previously seen on Dinner: Impossible, Worst Cooks in America, and The Next Iron Chef. In its second season, Restaurant: Impossible continues its successful run as one of the networks most popular shows where Robert attempts to save America's most desperate restaurants from impending failure in just two days with only $10,000. Over the course of the extreme mission Robert assesses all of the restaurants facets and then overhauls their weakest spots with updates to menus, retraining staff and implementing aesthetic changes with the help of his design team before hitting the streets to tell the community about the improved restaurant.