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Not Too Deep with Grace Helbig

Lisa Vanderpump - ‎All Things Vanderpump

Not Too Deep with Grace Helbig

Grace Helbig Inc?

Comedy, Tv & Film

4.86.4K Ratings

🗓️ 12 April 2021

⏱️ 45 minutes

🧾️ Download transcript

Summary

Recorded: March 18, 2021 The legendary Lisa Vanderpump is my guest this week! We talk about how she got her start in the restaurant business, deciding to reopen PUMP this year, how she ended up on “The Real Housewives of Beverly Hills,” and her new show “Overserved With Lisa Vanderpump” streaming now on Hulu! Also listen to her podcast, “All Things Vanderpump”! Follow Lisa: www.twitter.com/lisavanderpump www.instagram.com/lisavanderpump Check out our website: www.nottoodeep.com

Transcript

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0:00.0

Hello and welcome to another episode of Not Too Deep. I'm your host Grace Helbig. Very excited that we have

0:07.8

Lisa Vanderpump, LVP on this week's episode. We talk about everything. We talk about her starting

0:14.7

as an actor in her child years to meeting her current husband Ken at a young age and getting married

0:22.0

after three months, getting into the restaurant world, getting into the bravo family and creating all

0:27.7

the branch off endeavors that she's made from there. We have just such a lovely conversation ahead

0:33.6

of you. I am still kind of processing that this even happened. So without anything else to say

0:40.4

about it, please enjoy this episode of Not Too Deep with Lisa Vanderpump.

0:44.1

Lisa, I'm so excited to talk to you. You are a woman that wears a ton of hats literally and

1:01.6

metaphorically. And that's true. You've already shared with us that you are a little tired today,

1:08.4

but that's for good reason because you just reopened pump. Is that correct? Yes, we opened it last

1:15.5

night and it's just such an emotional thing as well. It's been very difficult having all your

1:21.5

businesses closed down, but I wanted to make sure the numbers were really rock bottom before.

1:27.2

We opened, not just for the customers, but for my staff as well. Of course, it's just very even

1:33.5

though they're all masked up and you know, kind of all the protocols follow. Yeah, but yeah, so I

1:40.0

was downtown and then I was getting flowers and I was re-decorating the restaurant. When something's

1:47.0

closed, I mean, it was open for a couple of weeks in between, but yeah, a lot of work needs to be

1:51.8

done. So I was up at five o'clock in the morning, but it was great. It was beautiful. Well, I feel like

1:57.4

it's not only are you reconnecting with your staff who probably feel like your family that you

2:02.2

haven't seen in so long, but the restaurant itself is like this home that you haven't been to

2:08.3

for so long. So it must just be so many feelings all at once. It very much is that, you know,

2:15.0

it is also visually such a beautiful restaurant pump, well, I think they all are. Yeah, but,

2:20.4

you know, it felt actually quite emotional to go back and just to see what what people have been

...

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