Despite being a name many fear in culinary circles, Alberto Chicote appears to tread carefully when health inspectors visit. A recent broadcast in the SER chain explored what unfolds when the inspector arrives at Omeraki, Chicote’s last restaurant, offering a rare glimpse into how a high-profile kitchen handles official scrutiny.
Alberto Chicote, best known for his work on Nightmare in the Kitchen, is a chef who helps hoteliers tighten up restaurant management. The show’s production team also refreshes venues periodically, aiming to revive kitchens that may have fallen into a rut and bring new life to places that need it most.
The Kitchen Nightmare program debuted in 2012. It has since aired eight full seasons, with a noticeable gap of a little more than two years between seasons seven and eight.
Chicote: “He asked me a lot of things”
Chicote discussed a health inspectors’ visit to the SER chain restaurant. He described his typical approach in such situations, emphasizing that listening to counsel is important. The inspector had previously visited all the facilities when the restaurant reopened. Chicote recalled, noting that the inspector asked about various aspects and had specific expectations about what he wanted to see in the kitchen.
Chicote later recounted an episode at the Alicante outlets where the health team’s questions stood out. He recalled that the inspector did not issue a harsh critique. Instead, the inspector offered practical advice, and Chicote followed it. The takeaway was that initial skepticism could give way to practical guidance, leading to better practices and a smoother operation overall.
In recounting the exchange, Chicote stressed that there is no benefit in manufacturers of anecdotes about kitchen life that could unsettle staff. He acknowledged that his work is not universally beloved by all inspectors. There are colleagues who value his contributions and others who believe the program paints restaurants in a negative light, but Chicote stressed that that allegiance is not the aim of the show. His perspective rests on a balanced view of inspections and a commitment to improving kitchen standards, rather than provoking conflicts with the authorities.