TLC all set to show Bobby Chinn's journey of making his dream a reality!

 

 

Restaurant Bobby Chinn is still under construction in the heart of Ho Chi Minh City, Vietnam. With no kitchen in sight and a soft opening deadline fast approaching it is all hands on deck. The biggest but by no means the only issue for Bobby is that his very expensive kitchen is missing. Bobby gets creative and decides raw food is his only option. Along with his good friend Ly, he scours a market to shop for ingredients and inspiration. We also meet his forager friend, Todd Hyman at a mushroom farm. In typical Asian style, no living space is complete without advice from a feng shui master. Will Restaurant Bobby Chinn pass the test, or will there have to be massive alterations made to this space? And most importantly will the restaurant be completed in time?

 

 

Bobby is two months behind schedule at his restaurant and each day of delay means a loss of income for the award-winning chef. Though the kitchen is installed, the bar needs some serious work before any drinks may be served to guests. Bobby embarks on a personal vendetta to rid the world of straws because he thinks they are environmentally irresponsible. He travels to the Ben Thanh market to find an eco-friendly replacement for use in his bar. While time is ticking away, Bobby also makes a trip outside of Ho Chi Minh City to visit a rice farmer who produces potent local brew and meets some drunken pigs! The rice farmer inspires Bobby to add an alcoholic Asian twist to an old favourite bar food dish, sake with clams.  

 

 

Restaurant Bobby Chinn is starting to take shape. The newly installed high-tech kitchen allows Bobby to do what he does best – make fresh and appetizing food. However temperatures rise as Bobby grapples with graphic designers tasked to create the brand logo for his prized restaurant. Faced with insurmountable pressure with competition from 5-star hotels, Bobby needs to quickly train his staff to raise their game. It’s been a stressful couple of months for Bobby where long days and packed schedules have taken their toll on his body. He finds relief with a chiropractor-friend and inner peace with a local Tai Chi group.

 

 

As Bobby plans for a soft opening at his restaurant, he is plagued by ventilation disasters and staff resignations. The restaurant’s thick velvet curtains that are a crucial part of the modular design have also not arrived and without them, the restaurant will be unfinished. As frustrating as it is, he knows he will have to rise to the challenge to make his dream a reality. Will he manage to pull through?

 

 

Bobby barely survived the soft opening of his restaurant and now wants to raise the stakes with a grand opening. Bobby has ambitious plans to mark his restaurant’s arrival on the city’s fine dining scene and decides to find a top musical act for his grand opening. He thinks Vietnam’s top female singer Hong Nhung is the one but the question is – can he convince her to perform in his restaurant? The feng shui master returns with Bobby’s good friend Ly and catches Bobby ignoring some good feng shui advice. Stress levels are high and Bobby knows he will have to lead the way and galvanize the troops to overcome the challenges. Will the grand opening rock the city or bring him to his knees?

 

 

After riding the highs of a successful restaurant grand opening, Bobby Chinn hits a surprising brick wall with poor business and a restaurant that is physically coming apart at the seams. Bobby decides to create a buzz and market his restaurant with a VIP event, complete with new music acts. He seeks out LA music producer, singer and songwriter Antonius Maximus to pump up the volume. Even Bobby’s new girlfriend, Vietnamese supermodel Ha Anh makes a guest appearance. The challenges are taking its toll on Bobby’s mental and physical health, but he will have to grit his teeth and keep on going. Will this final episode signal the end of Bobby’s dream or be the stage for his ultimate comeback?