Temperamental chefs, Michelin inspectors, difficult customers and TV cameras – they’re all in a day’s work for Nick Munier!Hell’s Kitchen maître d’ Nick Munier knows the restaurant game better than anyone, and now he’s ready to serve up some spice! As the front-of-house man who has worked at the coalface of some of the world’s top restaurants, Nick Munier has witnessed the worst celebrity chef tantrums and the most bizarre customer antics. In this witty and revealing memoir, he lifts the lid on the bubbling pot of the restaurant trade and reveals the legends, egos and eccentrics who thrive in it.During his two decades in this colourful business, Nick learned to duck plates flung by the volatile Marco Pierre White and ran shop for revered restaurateurs such as the Roux brothers. he served fish and chips to Madonna and vodka ice cream to Ronnie Wood. He witnessed the rise and fall of Conrad Gallagher and delivered the diners’ verdicts to the celebrity contestants on Hell’s Kitchen.Nick and Michelin-starred chef Stephen Gibson opened their own restaurant, Pichet, in Dublin, during the crippling economic downturn. It has gone on to become the hottest table in Dublin, delighting diners and critics alike.In Boiling Point Nick charts his rise to the top of a cutthroat industry and gives a no-holds-barred account of what really goes on in your favourite restaurant.