Suvechha Sarkar
In season 1 of Fox’s ‘Gordon Ramsay’s Secret Service,’ the renowned chef continues to go undercover to uncover the hidden flaws of a struggling restaurant and help them. In episode 12, titled ‘Savin,’ he travels to the Bar and Kitchen, which takes pride in its bold flavors, warm atmosphere, and a menu blending Italian cuisine with American favorites. It is located in Boston, Massachusetts, and was created by Driscoll Docanto and Kenneth Osherow AKA Ken. However, the absence of the owners and sinking finances pose a threat to its future, which seems to be spiraling toward closure. Gordon quickly steps in to reignite the spark and mend bridges between the staff and the owners before it’s too late.
The Owners’ Mismanagement and Mounting Losses Push Savin Closer to the Edge
Savin Bar and Kitchen is located in the heart of Boston, Massachusetts, and it dreams of stepping into a new-age dining experience. The building in which the restaurant is located was once famous for mob activity dating back to the 1970s. When the owners, Driscoll Docanto and Kenneth Osherow, AKA Ken, purchased the building in 2010, they envisioned a complete transformation to create a lively gathering place for locals since there were few restaurants around. Within a few years, they also opened another restaurant named Ghost Pepper, located right beside Savin. The kitchens of both these restaurants is led by the Head Chef Duvinson Norestant AKA Duvy, who learned cooking from his mother. He began his journey in a kitchen where everything was made from scratch. It has led to his devotion to mastering Italian cooking skills, which defines his style.
Duvy works alongside his girlfriend, Angelique Johnson, who is the General Manager of Savin and Ghost Pepper. With over 12 years of hospitality experience, she is quite skilled and even jumps in to help in the kitchen when needed. Alongside Duvy is the former Bartender and the current Sous Chef, Ethan. There is also the Server, Krystal, who has been working at Savin for two years. Ken admits that the restaurant’s ownership feels accidental and explains it as something that fell into his lap. He feels that the eatery has no clear identity and states that it loses thousands of dollars monthly. Driscoll is the co-owner, who primarily provides financial backing. Duvy is unsatisfied with the owners, and his frustration grows as he gets swamped with work while handling two restaurants.
Duvy and Angelique work seven days a week, but he is unsure how long he can carry on like this. She is battling the condition Lupus, and although she works passionately, the weight of keeping things afloat is affecting her health. Ethan confesses that working as a Sous Chef, despite initially being a Bartender, is quite hard and frustrating since he is unaware of cooking. Similarly, Krystal feels confused and lost, noting that the owners are rarely present at the restaurant and nothing about the operation feels cohesive. Whenever Duvy wants to let Driscoll and Ken know that the kitchen desperately needs help, his words often go unheard. Besides the owners’ mismanagement and absence, the communication gaps and financial losses continue to increase. Without urgent change, Savin may risk closing its doors for good.
Gordon Uncovers Overworked Team and Lack of Clear Concept As the Main Problems at Savin
The episode begins with Gordon slipping into Savin at night. He already learned from the insider that the owners have no experience in the restaurant business. As he makes his way to the kitchen, he is pleasantly surprised to find the space to be spotless. Even when he conducts a live bacteria test, it comes back clean. However, when he moves into the dining room, he notices that the bar looks like a sports bar and the menu is a mix of American comfort food and Italian, with no particular concept. Gordon quickly notes that the restaurant has no particular identity. Shortly after, he hears footsteps approaching and ducks for cover, only to find that it is his insider. When Gordon asks the insider, he admits that the owners barely show up at the restaurant, and when they do, they never help out the staff.
The insider is revealed to be Duvy, who explains that Driscoll and Ken usually look at the numbers. He feels that the owners misunderstand his passion for food as being defensive, and he is growing frustrated by their lack of support. When Gordon asks Duvy how he can help since the owners appear stubborn, the Head Chef asks him to step in. The following morning, Gordon returns to the restaurant in a van parked right outside it. He focuses on the cameras inside the restaurant to better understand how the staff works. However, the staff believes the cameras are set up because they are participating in a restaurant renovation show called ‘Restaurant Refresh.’ Gordon observes that Angelique works tirelessly in the front and back of the house. He remarks that she puts her staff above her own health. He then orders dishes by texting Duvy and is thoroughly impressed with the flavor of the pasta.
Although Gordon finds the salad well-seasoned, he observes that the fries are clumped together. The chef reflects on the bigger issue- there is no clear concept of the restaurant. Meanwhile, he watches Duvy as he constantly connects with Ghost Pepper and even goes back and forth there. It becomes clear to Gordon that the staff is completely overworked and finds it unfair. When Driscoll and Ken finally arrive, he watches them in frustration, as they are not contributing at all to helping the staff. Gordon finds that the restaurant is understaffed and the workers are overworked. He is baffled when he sees Driscoll ordering food for himself when the restaurant is swamped with customers. Ultimately, Gordon storms into Savin mid-service and asks the customers to leave. He gathers the staff and the owners and reveals that he has an insider who has been informing him about the eatery.
Gordon Transforms Savin With a Makeover and Makes the Staff’s Voice Heard
Gordon wastes no time in calling out that the restaurant is dysfunctional. He points out that Angelique washes dishes despite being the General Manager and runs both restaurants. Moreover, he brings up issues like a Bartender serving as a Sous Chef and Driscoll ordering food when the kitchen is completely overwhelmed. When he asks Driscoll why he cannot cut the team some slack, the latter claims that Duvy works 7 days a week by his own choice. Gordon snaps back, insisting that the owners must start respecting their staff. Driscoll and Ken defend themselves, claiming that Gordon is looking at things incorrectly. The former even lashes out, saying that the chef is misguided, and he angrily states that he wants to throw the cameras out. After sending the camera crew outside, Gordon focuses on the conversation as the staff finally speaks up. In a heated moment, Duvy bluntly states that he is not listened to whenever he tries to say something.
When Driscoll becomes defensive, Krystal also agrees that the owners see the staff as someone beneath them. Gordon then steps outside to speak privately with Angelique. She shares that her Lupus recently flared up, and she was hospitalized. However, she still ran the restaurant from her hospital bed. Gordon reassures her that her abilities are not questioned when she becomes emotional. He adds that the owners fail to care for and protect their team. He goes inside and asks Driscoll and Ken if they would feel good if their daughter were running a business from a hospital bed. He urges them to realize that it is their job to listen and support their staff. The following day, Gordon takes the owners to meet a local supplier to explain how to empower their employees. After understanding how the food arrives at the table, they begin appreciating the work. Meanwhile, Gordon’s team transforms Savin into a rustic Italian-style bistro with a mobster hideout flair.
Gordon also brings his own chef team to give Ethan his much-needed training. Gordon then gathers all the staff, along with Driscoll and Ken, and tries to release the tension that had been mounting between them. Then comes the big reveal that Duvy was the insider all along. He explains that he just wanted someone to understand everything from a chef’s perspective. While Ken notes that he is grateful Duvy got help, Driscoll says he learned a lot from the team. As the restaurant relaunches, Gordon watches from his van as the customers praise the food. He also notes with satisfaction that the owners have finally stepped back from interfering with the staff. Once Gordon goes inside, he tells Angelique to take care of herself and even tells her he will prepare food for her wedding once Duvy proposes. Gordon wishes Duvy the best and asks him to put a ring on Angelique’s finger. Ultimately, he bids farewell with a hope for a bright future for Savin.
Savin Bar and Kitchen is Thriving With Its New Rustic Italian Charm
Savin Bar and Kitchen is nestled at 116 Savin Hill Avenue, in Dorchester, Massachusetts, in the Boston area. The restaurant has become a neighbourhood favorite with its cozy yet lively space that now serves rustic Italian cuisine alongside beloved classics. By day, it is the perfect place for a casual meal, and by night, it transforms into an incredible spot for dinner and craft cocktails. Their brunch is a weekly highlight at the restaurant, which is offered every Saturday and Sunday from 10 am to 3 pm. On the other hand, the weekdays also bring the irresistible Oyster special, where customers can buy $1 oysters from 4 to 6 pm. On Tuesdays, they host fun trivia nights, which usually take place in two rounds at 7 pm and 8 pm.
Savin has made their menus readily available for their customers on their website. Furthermore, one can order online for delivery, and even purchase gift cards ranging from $25 to $100 directly through their site. The patrons can also use it to make table reservations at the restaurant seamlessly. Moreover, the eatery hosts private events and parties. They are also quite active online, which helps them connect with the community. Their social media feed is filled with beautifully plated dishes, seasonal specials, and snapshots of their thriving dining culture. Over the months in 2025, Savin has collaborated with several food bloggers like Boston Food Girls by Meg and Lena, shansfoodreviews by Shannon, and many more.
In June 2025, Savin collaborated with the digital creator, Sherry Lin. On August 13, they introduced a Wednesday pizza special along with game night, further elevating the deal with free street parking. Just a week later, on August 20, they hosted a lively watch party for the show. This was paired with a giveaway where the customers could enter by participating in the party. From Super Bowl watch parties to Valentine specials, the restaurant knows how to keep the guests engaged. They currently hold a 4.2-star rating on Google and 585 written reviews. Each of the feedback highlights their welcoming ambiance, friendly and attentive staff, and the delicious food. It is quite clear that Savin is not just surviving, but thriving with its newfound identity.
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