Gordon Ramsay is returning with his acclaimed culinary series for a third season. The show follows elite chefs and restaurants as they chase the coveted Michelin Stars, with fans able to catch all the action on Apple TV.
In a recent announcement, Apple TV has renewed Knife Edge: Chasing Michelin Stars for Season 3. Executive-produced by Ramsay, the docu-series has received significant praise. The update also states that the upcoming season will have eight parts.
Reflecting on the show’s status, an elated Ramsay said, “I’m absolutely delighted that Apple TV audiences and chefs from all around the world have truly embraced Knife Edge: Chasing Michelin Stars, becoming captivated by this incredible series that showcases the passion, sacrifice and teamwork that goes into delivering extraordinary plates of food and the most perfect dining experiences at these very special restaurants, day after day.”
He also added, “Taking viewers on the journey towards Michelin stars is like climbing aboard an epic rollercoaster. You’d better hold on tight, because it’s one hell of a ride!” The first season of the show got a 100% rating from critics on Rotten Tomatoes.
What to expect from Gordon Ramsay’s Knife Edge season 3 on Apple TV
Directed by James Callum, the third season of the show will take viewers into the competitive world of high-end restaurants across different countries. The documentary also features behind-the-scenes access to restaurants and follows the Michelin Guide’s annual evaluation process.
Internationally recognized and renowned chefs face the cameras as their skills are evaluated while they aim to earn or retain the Michelin stars.
Knife Edge will also give audiences an opportunity to learn how the Michelin selection process works. Viewers will also get exclusive access to the international Michelin Awards.
The series is produced by Studio Ramsay Global, a Fox Entertainment company. Ramsay executive produces alongside Lisa Edwards, Lorraine Charker-Phillips, and Jill Greenwood.
Originally reported on ComingSoon.
