Suvechha Sarkar
The world-renowned chef Gordon Ramsay visits several restaurants on the verge of closing on Fox’s ‘Kitchen Nightmares.’ Following that, his assessment helps him guide business owners toward reviving their eateries. Season 10, episode 12, titled ‘Firenze Restaurant & Pizzeria’ sheds light on the namesake restaurant, Firenze Restaurant & Pizzeria. It is a family-owned establishment in Warren, Michigan, built around a passion for authentic Italian cuisine. However, problems arise as the immense debt and ongoing tension among the staff threaten the restaurant’s future. Eventually, the owner turns to Gordon for guidance, hoping the renowned chef can identify what’s going wrong and give the eatery a chance to survive.
Firenze Restaurant & Pizzeria’s Legacy Is Tested by Debt and Leadership Struggles
Firenze Restaurant & Pizzeria first opened its doors on July 10, 1964, in Warren, Michigan, under the ownership of two people. There, Lewis “Lew” Dutton Sr. joined as just a dishwasher. He revealed that he had once joked to the owners that they would have to promote him to owner one day. Nearly 15 years later, Lew’s dream became a reality when he and his wife, Renee Dutton, took over the ownership of the restaurant. Following that, he remained committed to serving authentic Italian flavors to the local community. The eatery had also grown into a family business, with several family members a part of its day-to-day operations.
Lew’s son, Lewis Jr., served as the kitchen manager while his sister, Jordan, worked as the kitchen prep and server. Besides that, their sister, Jayne, also worked diligently as the prep cook. The rest of the staff included the server, Tracey, and the line cook, Jerome. Lewis had joined the restaurant when he was just 14 years old and, one day, wanted to become the owner. Although he never received formal culinary training, he believed that he had developed his cooking skills through his years of experience at the restaurant. However, Jerome, who had around three decades of experience in the restaurant industry, felt that Lewis hadn’t earned his position as the kitchen manager.
Jerome stated that he believed Lewis lacked the experience necessary for the kitchen manager position. Similarly, Tracey felt that Lewis needed to become more mature before taking on greater responsibility because the restaurant’s system was dysfunctional. Meanwhile, Jerome believed that the eatery was suffering from a lack of leadership. It was soon disclosed that whenever Lew struggled to handle the mounting pressure, he retreated to his office downstairs. Behind all those internal struggles was the concern that the owner had lost approximately $700,000. With the eatery’s future teetering on the edge, he finally decided to seek help.
Gordon’s Assessment Reveals Disorganized Staff and Management Problems
When Gordon finally arrives at the restaurant, he observes that its exterior isn’t attractive. Upon entering, he soon discovers from one of Lew’s daughters that the owner had suffered three heart attacks in the past few years. This makes Gordon concerned about the toll the restaurant has taken on the owner. When Lew eventually sits down with the chef, he proudly explains that the restaurant makes its sauces from scratch. Once the items that Gordon has ordered begin arriving, he wastes no time tasting them. He sadly finds the soup quite disappointing and then points out that the shrimp in the pasta are bland. He is also baffled to learn that the mashed potatoes he is served are made from powder rather than fresh potatoes.
Once the service concludes, Gordon gathers the staff and reveals that he has found what appears to be a dead mouse on the restaurant floor. He then describes the food as “underwhelming,” but he becomes upset when Lewis agrees with him. Without missing a beat, Gordon questions Lew’s son about why, as the kitchen manager, he has not taken any action if the food is bad. Lewis explains that the owner had rejected many of the new items that his son had suggested. When Gordon asks Jerome, the line cook admits that he feels unappreciated despite having 30 years of experience. The chef promptly asks Lewis why he is wearing a chef’s jacket while Jerome is wearing a T-shirt.
Gordon also realizes that the kitchen staff is not taking enough responsibility for the restaurant’s condition. Determined to make a change, he brings in fresh potatoes ahead of the next service. Shortly before the service begins, Gordon is once again surprised when Lewis admits he has never made mashed potatoes. The chef then asks Lewis to remove his jacket, telling him he needs to prove he truly wants the responsibility that comes with his position. Once the service commences, Gordon discovers that the servers do not maintain any table numbers. The situation also grows chaotic as customers complain about their meals. Gordon becomes more upset when he finds the shrimp boiling again in unseasoned water and asks Lewis to season it properly.
Gordon’s Makeover Gives the Eatery a Chance to Turn Things Around
Eventually, Gordon asks Lew to have an honest conversation with Lewis. As the chef continues digging deeper, he learns from a server that Renee used to handle much of the restaurant’s operations, but she stepped away after becoming exhausted by the staff’s constant bickering. Gordon also discovers that the departure has left Lew to shoulder the responsibilities of the eatery. Shortly after, the chef notices again that Lewis has failed to season the shrimp properly. The increasing problems force Gordon to finally stop the service. He emphasizes that there is a lack of leadership in the restaurant and no one is doing their job properly. According to Gordon, Lewis needs proper training and guidance for his role as a kitchen manager.
Gordon asks Lew to stop making excuses and step up as the owner. The chef then speaks with Jerome and encourages him to take on more responsibility and draw on his decades of experience to help move the business forward. Gordon begins to feel that the owner has lost his drive and needs to regain control before it’s too late. Meanwhile, determined to give the restaurant a new beginning, his team begins revamping the establishment with new decor, lighting, and furniture. Once Gordon reveals the changes to Lew and the staff, they quickly express their appreciation. The chef then unveils the new menu and introduces table numbers to streamline the upcoming service.
Gordon eventually gives the kitchen crew hands-on training and asks Jerome to take the lead in the kitchen on relaunch day. When the relaunch service begins, the transformation quickly becomes visible. Customers compliment the food, and the team appears more confident as orders start coming in. When the kitchen unexpectedly gets backed up, Gordon temporarily stops taking orders, giving the kitchen time to catch up and regain control. After the kitchen salvages the situation, the chef invites Renee, who is also impressed with the transformation. With hopes of a renewed future for the restaurant, Gordon finally bids Lew goodbye.
Firenze Restaurant & Pizzeria Closed Its Doors Not Long After Gordon’s Departure
Following Gordon’s transformation, Firenze Restaurant & Pizzeria continued serving the community from its location at 11028 East 10 Mile Road in Warren, Michigan. The restaurant had a website that chronicled its journey and showcased the menu for customers. Furthermore, it offered delivery through DoorDash, allowing customers to enjoy its Italian dishes from the comfort of their homes. For a while, the eatery appeared to have found its footing, earning a 4.4-star rating on Google with 1,607 written reviews. Many customers praised its food and shared positive experiences about their visits.
Unfortunately, the promising new chapter of Firenze Restaurant & Pizzeria did not last. Despite immense customer support, the establishment closed its doors on June 21, 2025. According to a report, the team announced the closure on the website, with a message that read, “Firenze July 10, 1964 – June 21, 2025.” Firenze Restaurant & Pizzeria’s Google listing also mentions the eatery as “Permanently Closed.” Moreover, the closure left several of its former customers disappointed, with some reminiscing about the restaurant and the incredible dishes they miss.
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