Robert Irvine Biography

It all started with a TV show for Robert Irvine, very few have heard of called “Fit for a King.” “Fit for a King” was the pitch to Food Network that, after a few changes, became known as “Dinner: Impossible.” We filmed more than 100 episodes of “Dinner: Impossible” and every week presented a new and different challenge. The locations ranged from a deserted island to a hotel made of ice and beyond. I found myself preparing dinner for groups of thousands, from construction workers, athletes, weddings, marines and even a governor’s inauguration dinner. I enjoyed the rush of “Dinner: Impossible” challenges where I had to act fast, be creative and adapt. I never knew what to expect and the situation was constantly changing, an environment that I would become even more familiar with on “Restaurant: Impossible.”

I have a passion for cooking. I believe enjoying a good meal brings people together. However, being able to help people is what drives me. From helping families survive the stress of a failing restaurant on “Restaurant: Impossible” to honoring our service members for the service to our country, I believe one of the greatest things I can do with my success is to give back to those in need of a little guidance or to those who make sacrifices for us to enjoy our freedom.

Most people recognize “Restaurant: Impossible” as a 36 hour, $10,000 challenge to save a restaurant from impending failure. Since 2011 we have filmed seven seasons, just over 80 episodes, and have a success rate over 78 percent. What many people don’t know is that six months after filming we follow-up with the restaurant and, with many of the restaurants, we stay in touch even longer. I don’t pick the restaurants and I don’t know anything about the restaurant or it’s challenges until I show up. What I typically learn in the first meeting with the owners is that the restaurant is struggling on a deeper level; there is tension between family members and staff that is pushing the restaurant to the brink of failure. This is a problem that a fancy facelift and brand new menu won’t help. I consider an episode successful if by the end of the shoot I can bring the family (or staff) together. My ultimate goal is to help guide them in resolving their personal challenges that are keeping the restaurant from succeeding.

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