Audiences have seen many sides of Gordon Ramsay. But Netflix is showing viewers another side of the world-famous chef in the upcoming documentary Being Gordon Ramsay. The show follows Gordon during a milestone moment in his career as he embarks on his biggest and most ambitious project ever. It’s sink or swim!
Being Gordon Ramsay is streaming on Netflix in February
Fans have watched Gordon on TV in various ways. Whether it’s fixing nightmares in the kitchen, finding the next MasterChef, or fiercely competing with Lisa Vanderpump on Food Stars. Gordon is such a familiar face that people feel like they know him already. However, in this new documentary, fans will see a side of the intrepid chef they may not have seen before — a more vulnerable side.
Being Gordon Ramsay follows the chef in the lead-up to what he describes as the biggest restaurant launch of his career. The documentary follows a six-month period. It tracks his work as he prepares to open five different and unique dining experiences inside 22 Bishopsgate, one of the biggest and most beautiful buildings in London.
The show follows Gordon both at work and in his personal life with his wife, Tana, and their six children. It gives viewers a peek at the day-to-day reality of making this big venture happen. including the planning, pressure, and pitfalls as the launch comes closer. The pressure is palpable as he strives for perfection in his new business.
“I think I may retire after Bishopsgate. There is so much riding on this. Reputationally. Financially. It scares the sh*t out of me,” Gordon revealed. “This is gonna take balls of steel.”
This is a big moment in the famous chef’s life, and this time, there are no cooking challenges or competition. It’s a straightforward documentary about Gordon’s everyday, work, family, and what it takes to achieve this level of perfection in business. If fans ever wanted to learn more about the chef they often see yelling on TV, this is the perfect show for them!
Being Gordon Ramsay is streaming on Netflix from February 18.
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