Suvechha Sarkar
In season 9, episode 3 of Fox’s ‘Kitchen Nightmares,’ Gordon Ramsay is heading to Westwego, Louisiana, to help save a family-run seafood restaurant that is well-known for its homie atmosphere and incredible food. However, after facing a natural disaster, their business has fallen behind, and they are on the verge of bankruptcy. The episode titled ‘Voleo’s’ focuses on the owner, David “Voleo” Volion, whose stubbornness is perceived to be one of the reasons behind the downfall of the eatery. With Gordon Ramsay coming in to help them, they hope that under his guidance, the business may make it out of this financial nightmare.
Voleo’s Experienced Its Gradual Downfall Owing to a Destructive Hurricane
Originally established in 1985 in Lafitte, Louisiana, Voleo’s Seafood Restaurant is a second-generation family-run seafood restaurant. When it first opened, it had an old-school and funky atmosphere with really good food. In the ’90s, David had gone to the French Quarter and served at K-Paul’s Louisiana Kitchen under the iconic Cajun chef Paul Prudhomme. In the year 2000, he took up Voleo’s because his family was ready to retire. Following this period, he and his wife, Lydia Volion, had been working relentlessly and enjoying their fruit of success. However, in 2021, their world turned upside down when Hurricane Ida devastated their original kitchen.
The disaster left their restaurant knee-high in mud, and they were forced to relocate 25 miles away to Westwego, Louisiana. As they opened their new outlet, the family claimed that the people of the community were not very friendly. This alleged action started affecting them negatively since the thriving restaurant was witnessing a great tank in business. He felt that they were trying to share their misery with the restaurant. Despite everything, there is one thing that he is very proud of, and that is his three children.
David’s eldest daughter, Ashley, is presently a professor at Tulane University but is a wheelchair user as she has Cerebral Palsy. His other daughter, Janet, works as the Front-of-House Manager alongside her mother, while his son, David Jr., works as the Sous Chef. He is still not ready to let his children take over the business because he still does not want to let go. Apart from everything, the first thing that the eatery needs is help from Gordon Ramsay because they are losing more money than they were originally earning. David discloses that if, within six months, their profits do not increase, he will end up bankrupt.
Gordon Ramsay is Horrified to Discover David’s Stubbornness is Not the Only Issue
As soon as Gordon Ramsay enters the restaurant, he immediately realizes something is off. The first thing he notices is the massive menu with 110 items for such a small place with just 10 tables. Upon asking, Lydia explains that the menu has not changed since their original location in Lafitte and divulges that her husband can be pretty stubborn. The next red flag comes when Gordon orders his food. When he asks the customers at the adjacent table about the food, they complain about the meal. When his dishes arrive, it does not take him much time to realize why. He remarks that the Gumbo is bland and watery, while the Barbeque shrimp tastes frozen. When his Big Boy Seafood Platter arrives, he notes that it is a “fried mess.” These criticisms make Janet increasingly worried that her father may not react well to this.
Gordon further expresses his doubt on whether the food that is being served is actually fresh. When he receives their signature dish, the Flounder Lafitte, he gets really interested when he hears that it has been on the menu for 30 years and is completely unchanged. However, he is soon displeased and states that the foods he has tried so far have been underwhelming. This doesn’t sit well with David, who insists that his food is fine and becomes defensive. That’s when Gordon calls everyone out of the kitchen to speak to them. As the tensions rise, he digs deeper into the family struggles. They claim that the major problem for their restaurant is the community because they are not welcoming. However, the chef is not one to accept this reasoning. He points out to David that the food he serves is not good at all.
Gordon notes that financially, they are in a dire situation, and David should work harder to let go and give his children the rein. With every passing minute, he grows frustrated and claims that his dream is sucking the energy out of everybody. He asks everyone to leave to have a one-on-one conversation with the owner. When Gordon asks him why he has kept such a big menu, David reveals that he had been making half a million dollars every year back in Lafitte. However, he cannot fathom how everything started getting ruined after he moved to this location. So, he is reluctant to accept that his stubbornness might be the downfall of his own restaurant. Gordon immediately rebukes him, saying that he is bringing the family down along with him, and asks him to step out of his past.
Gordon Reveals That Voleo’s Now Needs a Succession Plan More Than Anything
After this, Gordon sets out to conduct his own research to find out how much truth there is behind the family’s claim that the locals do not love them. He gathers some people from the community and finally learns that it is completely false. The locals reveal that the long wait times, lack of fresh food, and bad quality are mainly the reason they do not return. However, they emphasized that seeing a new restaurant in their area is really nice. Some even declare that they sympathize with the family due to the impact of the hurricane and want to support them. As the episode progresses, Gordon observes the dinner service and realizes it is an absolute mess. He notices that David is bringing in frozen spaghetti to the microwave before serving it to the customers. On the other hand, the customers are waiting for over an hour for their food.
When their food finally arrives, it turns out to be completely dry. At this point, Gordon becomes exasperated and loses his patience. When he grows suspicious that something is off, he goes behind the kitchen to check the refrigerator. He is horrified to find that 90% of the menu items are pre-cooked and frozen. The final straw comes when he catches David Jr. cooking a frozen ham steak and makes him admit that the food is not fresh. Realizing the gravity of the situation, he immediately shuts down the restaurant mid-service and asks David to meet him outside. He reprimands him for his outdated ways and points out how his children deserve a chance to take over. He pushes David to come up with a succession plan. Seeing the family’s frustration, Gordon takes David out for a heart-to-heart conversation.
Here, David confesses that when he was in a dire situation, he had no one to go to for help because his family looked up to him. This is the reason he has been clinging to his old ways so tightly. This is when the chef reassures him that his children are finally ready to take the reins, and it is now time for him to step back. He ultimately agrees to let Janet and David Jr. take over the business, marking a crucial moment in their journey. On the other side, Gordon’s team has completely remodeled Voleo’s and brought back the original Lafitte location’s warm and nostalgic charm. Gordon unveils a new and shorter menu that features dishes made with locally sourced fresh ingredients, making it more exciting. To David’s surprise, he finds out that the menu’s highlight is a special Swordfish dish, which is created by none other than his son. This makes him very proud, and his son refers to it as a “magical moment.”
Voleo’s Finally Saw a Relaunch With a Promise to Retain its Lost Glory
As the dinner service begins with the relaunch, David Jr. steps up as the Head Chef, with Janet managing the kitchen alongside him. The restaurant is completely packed, and they delightfully welcome a special guest- the NFL legend Robert Royal. On the other hand, David is constantly at war with his instincts since they are pulling him back into the kitchen. At one point, he gives in and starts directing his children. Without wasting time, Gordon swoops in and encourages him to connect with the customers instead.
Despite initial reservations, David soon embraces his new role and starts conversing with the patrons. The customers are pleased with the food, and the owner realizes that his children are more than capable of carrying on his legacy. Meanwhile, Ashley arrives and is thrilled to see her siblings thriving and jokes with Gordon about how resilient and stubborn her father is.
Fueled By Renewed Vigor, Voleo’s is Witnessing Nothing But Prosperity Today
Two months after Gordon’s visit, the business has been better than ever, and more newcomers have been arriving lately after listening to word of mouth. David Jr. and Janet continue to work seamlessly in the kitchen, and for the first time in years, the family feels hopeful about the future. Voleo’s has gained a 4.8-star rating on Google and has 180 written reviews with people expressing interest in the good food and atmosphere. It is now ranking second in the list of restaurants in Westwego on Trip Advisor and has a 4.7-star rating on the platform. They have maintained their consistency and boast an impressive 4.7-star rating on Yelp.
As of writing, Voleo’s Seafood Restaurant is thriving, thanks to the overwhelming support and loyalty from its customers. To keep things fresh and exciting, they have introduced a weekly lunch menu, offering a variety of delicious dishes from Monday to Friday, which is available at just $13! The budget-friendly special has caught the attention of food lovers and is drawing in more customers with every passing day. Further adding to their appeal, the guests can now enjoy a fresh cold beer alongside their meal, helping them unwind after a long day. The restaurant has also launched its special Nite-Time Menu featuring mouth-watering preparations. With its nostalgic vibe restored, Voleo’s is performing better than ever.
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