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3 episodes with Drew Nieporent
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Michael Stoler: The Stoler Report with Drew Nieporent | 04-06-25 Learn more about your ad choices. Visit megaphone.fm/adchoices
Scott Lawton is a Co-Founder, former CEO, and Chairman at Bartaco. We have previously featured Andy Pforzheimer, co-founder of Bartaco (episode #829), and Anthony Valleta, President of Bartaco (episode #976) on Restaurant Unstoppable. Scott is from Atlanta originally and attended culinary school before working for industry giants such as Drew Nieporent at Tribeca Grill in NYC. Today, there are 35 Bartaco restaurants across the US. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Olo 1Huddle Guest contact info: https://bartaco.com/ Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Dave Hausman is the Owner of Big Dave's Bagels & Deli in North Conway, New Hampshire. Dave got his start in a deli at the age of 14 while growing up in NYC. He went off to college and worked in a warehouse and as security for concert vanues. He then got into wine, working with giants like Drew Nieporent and Thomas Keller. In 1989, he opened a restaurant in Monroe, NY, north of the city. He sold that restaurant in 2006 and moved to New Hampshire where he opened a burrito place that closed soon after. In 2010, he opened Big Dave's, which is open 7 days a week (and very busy) and has a catering division. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. National Council for Mental Health and Wellbeing - Create healthier, more engaged employees with Mental Health First Aid at Work for Restaurants. This training teaches employees how to recognize and respond to signs and symptoms of mental health or substance use challenges. It's trusted by leading companies, offers flexible training options to adapt to the often- unpredictable restaurant and food services environments, and it's developed and delivered by experts. Visit MentalHealthFirstAid.org/Restaurants to learn more OR use this link: CLICK HERE Contact the guest: Website: https://www.bigdavesbagels.com Email: bigdavesbagels@yahoo.com Instagram: @big_daves_bagels Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.This episode is brought to you by Kikkoman.This episode is brought to you by Martin's Famous Potato Rolls.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
My guest today on Specifically for Seniors is Emmy winner, international acclaimed journalist, executive producer, food and travel lover, and creator of the beloved groundbreaking show Diners, Drive-Ins & Dives, David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” on his new podcast Culinary Characters Unlocked, featuring incisive, entertaining and uninhibited conversations with culinary stars, future stars, as well as chefs and owners who run beloved local classics and mom-n-pop restaurants from coast to coast. The podcast, premiering August 27th on Apple Podcasts, You Tube, and all other all major platforms as well as on culinarycharactersunlocked.com, will drop twice a week, on Tuesdays and Fridays. Among the first guests are: Dan Barber, multi-Michelin-starred chef at the forefront of the local food movement. Nancy Silverton, legendary Los Angeles Michelin-starred chef who has been a pioneer in the California cuisine and artisanal bread movements. Drew Nieporent, called by the New York Times, “the last old school restaurateur standing,” best known for partnering with Robert DeNiro on Nobu and the Tribeca Grill. Adrian Miller, an award-winning culinary scholar who is one of the country's leading authorities on Southern and African American foodways. Christine Nguyen, James Beard award winning chef whose restaurants run the gamut from Vietnamese to South American. Marvin Lender, who along with his brothers introduced non-New York America to bagels after figuring out how to mass produce and freeze them. Page, a two-time Emmy winner, is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. His other entertainment/reality projects include syndicated and streaming series Beer Geeks, nominated for an Emmy as Outstanding Culinary Program, and multiple Food Network series including Outrageous Food, Tailgate Warriors, Al Roker's Diner Destinations, and Al Roker's Country Fest. His prior television experience includes decades in network news at both ABC and NBC, covering some of the biggest stories on the planet (including walking through the Berlin Wall the night it opened) and control-room producing Good Morning America. Page is also an author, writing the award- winning book Food Americana about the creation of American cuisine from the foods of other countries and cultures.
Daniel Johnnes is a true wine hero. He spent four decades in wine and hospitality with Daniel Boulud and Drew Nieporent at New York's finest restaurants. A true Francophile, Daniel has shared and promoted his love of French wine to all of us. He has received two awards from the French Government and is also James Beard Award winner. At The Grape Nation, we like to say “We Bring Wine to the People”. Well, Daniel Johnnes has become the greatest example of that by way of his wine fetes or festivals, La Paulee, La Fete du Champagne, La Tablee, his Pressoir Wine Experiences, and as an importer. Jersey born, Bombay raised, Raj Vaidya's love of Burgundy, Champagne and Rhone wines eventually brought him together with Daniel Johnnes. Raj is a highly accomplished Sommelier and Director of Operations for Pressoir. Before Pressoir, Raj worked at the finest wine restaurants in the country including the Ryland Inn, Cru, Gary Danko, and ran the wine program for a dozen years with Daniel Boulud. Raj and Daniel are gearing up for La Fete du Champagne Oct. 25-28th in NYC, Nov. 3rd and 4th in Houston. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.
Don't hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.
Born and raised in Manhattan, Drew started down his road to restauranteur as a young man in the 1960s. He went on to earn a degree from the School of Hotel Management at Ivy league, Cornell University while working on cruise ships. By 1985 he had opened his first restaurant, Montrachet, which earned three stars from the NYTimes and a coveted Michelin star, keeping its rating for decades. Drew formed his first of many celebrity partnerships in 1990 when he opened Tribeca Grill in 1990 with Robert DeNiro. The now NY landmark restaurant attracted an all star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov. Making 1994 a defining year in Nieporent's decades long success story, he once again partnered with Robert DeNiro and renowned sushi chef, Nobu Matsuhisa, to open Nobu NYC, Next Door Nobu, and Nobu Fifty-Seven - all of which earned a three star rating from the NYTimes. And of course, Myriad's excellence in wine service is widely acknowledged and its only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine. MJ and Drew discuss Drew's early years and how going out to dinner frequently in NYC with his father, a lawyer for the NYC State Liquor License Department, as a kid helped hone his eventual career path. Drew shares some of what it takes to have so many successful restaurants still open and thriving globally. This episode is packed with tales from a life lived truly without parallel. A huge thank you to Drew Nieporent! Follow him on IG at @drewnieporentCheck out Myriad restaurant group at https://www.myriadrestaurantgroup.com/ This episode's in studio wine:AlbarinoCorsica2018______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Paso Robles Wine Country. Paso Robles is a region with so many diverse microclimates that allows for a stunning array of grapes to thrive in. It's made up of over 200 family owned wineries, making a beautiful variety of wines.Learn more at https://pasowine.com/Tune in to their podcast Where the Wine Takes You - which explores the people, places and wines of Paso Robles Wine Country! https://pasowine.com/where-wine-takes-you/ Shout to our sponsor: 56 Degree Wines. Are you looking for extraordinary new wines that have been tasted and approved by professionals with over 40 years combined experience? Then you have to check out 56degreewine.com. Joe Bembry and his grand crew at the shop do all the heavy lifting for you by vetting every wine on their shelves. https://www.56degreewine.com/Use the code “MJ” when you check out to save 15% off your first order. Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
Chef Drew Nieporent is known as a legendary chef in the New York City area who has a company that operates various celebrity-known restaurants. Tune in this week to learn more about who he is and his experiences in the food industry and restaurant world. Nieporent also gives insight on the quality of fish in restaurants and discusses his journey in his career.
Chef Mary Attea, currently turning out exceptional food at The Musket Room in New York City, initially set her sights on a career in the dark world of criminal psychology. But a series of restaurant jobs drew her first to the industry, and eventually to the pro kitchen. After training at the Institute of Culinary Education in New York City, Mary landed an externship at the fabled West Village restaurant Annisa, where she eventually ascended to the position of chef de cuisine, which she held until the restaurant's closure in 2017. In her first longform, biographical interview, Mary shares her unique path and the lessons learned along the way.And in our news and commentary segment The Line-Up, legendary restaurateur Drew NIeporent (Tribeca Grill, Nobu, Batard, etc.) shares his thoughts on the industry's short-term prospects 15 months into COVID.And as he does each week, Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), joins us to share a selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
This week's Eye on Travel Podcast with Peter Greenberg covers the impact of business travelers on hotels, the difference between hotel management companies and separate owners, the current state of restaurants in New York City and more with Loews Corporation Chairman & CEO Jonathan Tisch, New York City Restaurateur and owner of Myriad Restaurant Group Drew Nieporent and Food Network Celebrity Chef Alex Guarnaschelli.
This week's Eye on Travel Podcast with Peter Greenberg covers the impact of business travelers on hotels, the difference between hotel management companies and separate owners, the current state of restaurants in New York City and more with Loews Corporation Chairman & CEO Jonathan Tisch, New York City Restaurateur and owner of Myriad Restaurant Group Drew Nieporent and Food Network Celebrity Chef Alex Guarnaschelli.
On today's episode of All in the Industry®, Shari Bayer has a special episode from H.O.S.T. SUMMIT + SOCIAL, our inaugural all-day conference, for and about, our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn. H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation. Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks. Our overall theme, ""ALL IN”, was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four conversations from the conference’s Morning Session: THE MAKING OF A DEAL: A REAL ESTATE APPROACH TO HOSPITALITYPanelists:Keith Durst, Principal & Founder, FOC (Episode #50)Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies (Episode #26)Jasmine Moy, Founder, Jasmine Moy Law P.C. (Episode #224) Moderator: Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie (Episode #44) RESTAURANTS & RISKS: AN INDUSTRY PERSPECTIVEPanelists:JJ Johnson, Chef-Founder, FieldTrip (Episode #130)Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality (Episode #53)Alison Arth, Founder & Principal, Salt & Roe (Episode #209) Moderator: Jeff Gordinier, Food & Drinks Editor, Esquire (Episodes #198/#223) CHANGING NEIGHBORHOODS, CHANGING NEEDS - BROOKLYN AND BEYONDPanelists:Alice Cheng, Founder & CEO, Culinary Agents (Episode #59)Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi (Episode #223)Brandon Hoy, Co-Owner, Roberta’s (Episode #184) Moderator: Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder (Episode #103) PAST, PRESENT & FUTURE OF RESTAURANTS: LESSONS FROM A LEGENDARY RESTAURATEUR Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL, In Conversation with Drew Nieporent, Founder, Myriad Restaurant Group (Episode #176) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space. We are here to support however we can to help #saverestaurants. We hope that you will still find these conversations to be inspiring and valuable in moving forward through this unprecedented time. Many thanks to all of our panelists, partners, team and attendees. It was truly a special day. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage. Follow us @allindustry - #host2020 #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Since the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle. The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years. Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with: Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu. All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast. Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.
Drew Nieporent On Game Changers With Vicki Abelson by Vicki Abelson
Continuing their conversation, Michael Stoler and guests chefs and restaurateurs David Burke and Michael Lomonaco and restaurateur Drew Nieporent discuss the decimating effect of the pandemic on catering,both in-house and at hotels and the Paycheck Protection Program and various grassroots, not-for-profit fundraising efforts in support of industry employees. All agreed they had "no clue" how many and in what form the restaurant business will return.
Trump calls Corona the Chinese Virus. Drew Nieporent interview.
Bernie Sanders needs to stand up to the DNC. Drew Nieporent interview. Valentines day.
Spike's career, spanning nearly three decades, can be described as nothing short of creatively diverse. From chef and restaurateur to television personality, product developer and consultant, Spike is a force to be reckoned with in the culinary world. After graduating from the Culinary Institute of America, Spike worked with some of the world's most renowned chefs and restaurateurs such as Gerard Boyer, Thomas Keller, Sirio Maccioni and Drew Nieporent. After making his television debut on Bravo TV's Top Chef, Spike went on to appear on several other cooking-related shows, including Life After Top Chef, Iron Chef America, Late Night Chef Fight and Beat Bobby Flay. He also hosted Midnight Feast and Food Network's Kitchen Sink. In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC's Capitol Hill: Good Stuff Eatery. His burger joint quickly became a favorite of political elites, including President Barack Obama. This success inspired a cookbook (The Good Stuff Cookbook) and multiple locations across the country and overseas. Following the opening of Good Stuff Eatery, Spike opened up We, The Pizza, Béarnaise and Santa Rosa Taqueria. Spike's newest restaurant, PLNT Burger, is dedicated to crafting and redefining some of America's favorite foods without the use of any animal products.Outside of his restaurants, Spike's popular DC speakeasy (The Sheppard) has paved the way for a second concept called The Morris. Applying his experience and expertise as a chef and restaurateur, Spike has worked with several brands by providing them with creative and comprehensive culinary consulting services. His consulting projects include Sunny's and Campton Yard in Miami Beach and Vim & Victor at the state-of-the-art sports and active entertainment center, The St. James, in Virginia. In an effort to put his passion for food equity and education into action, Spike began working with organizations like CARE and DC Central Kitchen as a chef ambassador and contributor. His work landed him the position as the first chairman of DC's Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods and for the protection of the SNAP program. Spike continues to partner with groups like Food Rescue US and Food Policy Action to make a positive impact on our food system. Most recently, Spike has combined his intimate knowledge of the Relais & Chateau kitchen life with his experience in media production by partnering with Show of Force as an executive producer to deliver a riveting and never-before-seen look behind the curtain that is the Inn at Little Washington. The Inn At Little Washington: A Delicious New Documentary will premier at the Virginia Film Festival and air on PBS in early 2020. Spike lives in the DC area with his wife, Cody, and their son. When he's not in the kitchen or lobbying on The Hill, Spike can be found surfing any river or ocean that has a wave. What a powerful and in-depth conversation about how to follow your passion, purpose and talents, and to make positive change while doing so. The main take away for me, in addition to his incredible amount of success with being a chef and restauranteur, and newest endeavor with PLNT Burger, is how he tapped into his creativity and inner voice. We talked a lot about how Spike really used his intuition and stayed connected to his flow state to create a meaningful and impactful career. A powerful reminder is to follow the ideosynchronicities you notice, and your inner voice. Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here! *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast. Connect with Chef Spike Mendelsohn Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger Website: www.plntburger.com Download our podcast interview with Chef Spike Mendelsohn here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU Here's to your being your you-est you! You-est You Links: Subscribe to the Podcast Learn more at JulieReisler.com Join The You-est You® Community for Soul Seekers on Facebook Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer Julie's Hungry For More Online Program (10 Module Interactive Course)
Past Impeachments. Impeachment announcement was made this morning. Drew Nieporent
Crazy fun with Robert Wuhl. We talked Newbomb Turk, Mike Binder, Fran Drescher, Michelle Pfeiffer, Tony Danza, all discovered in The Hollywood Knights, alongside Robert, its star. How could we not, it's arguably still his most talked about role. We talked Good Morning Vietnam and Robin Williams, their friendship, Bill Durham, Susan Sarandon and Tim Robbins, neither first choices... and who was... Batman, and Michael Keaton, Clean & Sober and Jack. There's only one. Robert does a great impression. We talked Tom Hanks and DeNiro and the parts they didn't get. Writing the Oscars alone with Billy Crystal and winning the Emmy... doing it again with Bruce Vilanch and Marc Shaiman, winning again. Oh, hello, Jack Palance. We talked Arli$$ and Sandra Oh, Assuming the Position and Paul Revere, our mutual close old friend, restuaranteur, DeNiro partner, Drew Nieporent, being a foodie, Paris, Italy, his much missed pal, Glenn Frey, and their project left hanging with his untimely tragic passing... the book in the works... another Assume to come... a storytellers storyteller... Robert was passionate, hysterical and informative; like his 3 voting rules for the Oscars... and where that iconic line from Bill Durham came from... come on, come in, it's fun! Robert Wuhl Live Game Changers with Vicki Abelson, Wed, 11/6/19, 7 pm PT, 10 pm ET With Pete George Live on The Facebook Full show replay http://bit.ly/2JWQyeF All BROADcasts, as podcasts, also available on iTunes apple.co/2dj8ld3 Soundcloud http://bit.ly/2hktWoS Stitcher bit.ly/2h3R1fl tunein bit.ly/2gGeItj YouTube http://bit.ly/2NOJPV9 This week's BROADcast is brought to you by Rick Smolke of Quik Impressions, the best printers, printing, the best people people-ing. quikimpressions.com And, Nicole Venables of Ruby Begonia Hair Studio Beauty and Productsor tresses like the stars she coifs, and regular peoples, like me. I love my hair, and I loves Nicole. http://www.rubybegoniahairstudio.com/
In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Show Notes Success Quote Mantra "Serve it hot or serve it cold." In this episode with Drew Nieporent we will discuss: The importance of precision Attention to detail The restaurant scene in NYC in the 60's Why choose hospitality over cooking Fake it 'til you make it Serving food on a cruise ship Respecting your staff Profit sharing Controlling anger as the manager Thew importance of working together FOH and BOH Doubting yourself Maintaining culture when a head chef leaves Confidence Celebrity investors The importance of hands-on ownership The difference between chefs and restauranteurs Caution The fear of losing money Strike while the iron is hot Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Don't trust people What's one question you ask or thing you look for during an interview? Business economics What's a current challenge? How are you dealing with it? Someone as clever as myself Share one code of conduct or behavior you teach your team. Keep your hands to yourself What is one uncommon standard of service you teach your staff? Nothing scripted What's one book we must read to become a better person or restaurant owner? Between the World and Me by Ta-Nehisi Coates GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Share the wealth What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Vero Water If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and fairness Serve the best food and attract the best talent Don't believe your own hype Contact info: Tribeca Grill 375 Greenwich St. New York, NY 10012 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Drew Nieporent for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Anthony Bourdain left us too soon. The chef, host, and author's death by suicide in 2018 left an unfillable hole in the restaurant community, and the world at large, and his dear friends Eric Ripert and Jose Andres have declared June 25, his birthday, to be Bourdain Day—an occasion for friends and fans to share their stories and keep his memory alive. But it's complicated. Andrew Zimmern, Steve Palmer, Alpana Singh, Anthony Rudolf, Andrew Friedman, Brian Canlis, Drew Nieporent, Hunter Lewis, Gary Obligacion, Patrick O’Connell, Amy Mills, and Laurie Woolever shared their remembrances and feelings of Bourdain's life, death, legacy, and impact. If you or someone you know is in crisis, you don't have to weather it alone. Text HOME to Crisis Text Line at #741741. Learn more about The Giving Kitchen's QPR Suicide Prevention Training for food service workers. Visit a Ben's Friends meeting in your city. https://www.crisistextline.org/ https://thegivingkitchen.org/build-your-stability-network https://www.bensfriendshope.com/
Drew Nieporent, founder of Myriad Restaurant Group including Nobu and Tribeca Grill, is the perfect matchmaker for the pairing of food and film. Just hours before joining Chef Jaime Laurita and me for a Kitchen Chat in the Middleby Residential Showroom, he hosted lunch for opening day of 18th annual Tribeca Film Festival. Many of his restaurants' partners are celebrities including Robert De Niro and Bill Murray. Service is a key ingredient to success, especially in the restaurant industry. In 1982, Nieporent was general manager of 24 Fifth Avenue when James Beard walked into the restaurant and requested a Manhattan Neat. The next time Beard walked into the restaurant, Nieporent handed him a Manhattan Neat and will always remember the nod of approval from this culinary legend. Anticipating a guest's need before being asked is truly the heart and art of hospitality.
As Bâtard (his collaboration with John Winterman and Drew Nieporent) turns 5-years old, and he settles into a new phase of shepherding two restaurants (he's also executive chef of Keith McNaly's Augustine), Markus Glocker sits down with Andrew to discuss his old-school European training, how he takes flavor to the brink even in traditional recipes, and his time working for such legends as Gordon Ramsay and the late Charlie Trotter. Hear how this self-described classicist makes his preferred style of food relatable for a modern clientele. Andrew Talks To Chefs is powered by Simplecast.
Spike Mendelsohn is a world-renowned chef and he has worked with some of the top chefs in the world including Thomas Keller, Sirio Maccioni, and Drew Nieporent. After making his television debut on Bravo TV’s Top Chef, Spike went on to appear on several other cooking shows including Life After Top Chef, Iron Chef of America, Late Night Chef Fight, and Beat Bobby Flay. He also hosted Midnight Feast and Food Network’s Kitchen Sink. He has made a presence in the DC area where he opened up Good Stuff Eatery, and his since opened up a number of other restaurants including, We, The Pizza, Bearnaise, and Santa Rosa Taqueria. He has a presence not just because of his food, but he also works with several other brands as a consultant and works with a number of other people on policy. He has a passion for food, equity, and education so he began working with organizations like Care and DC Central Kitchen as a Chef Ambassador and Contributor. His work has landed him as the first chairman of DC’s Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods, and he really wants to make a positive impact on our food system. In this episode, they discuss what life was like growing up (7:40), the restaurants his family had (10:10), his religious framework (12:10), what allowed his parents to make the move to Spain (14:10), how his siblings affected his upbringing (15:15) , what made his parents good at the restaurant industry (17:30), when he knew what he wanted to do as an adult (20:00), what military school gave him (21:50), his thoughts on the mindset in preparation vs. performance (24:30), how he shifts from perfectionism to adaptability (27:40), his main takeaway from his experience in France (33:30), Brian’s binaries (37:40), his approach to running a kitchen (41:40), what it’s like to be on television (44:40), what his parents would say when he’d make certain declarations (46:00), why he went toward fast casual (51:30), why he doesn’t want to be a celebrity chef (56:20), focusing on character instead of reputation (1:03:00), how he balances everything that he does (1:05:05), and his restaurant at the St. James (1:12:00) Thank you to Spike for coming on the podcast. We encourage you to check him out at http://www.chefspike.com/ and follow him on Instagram @spikethechef. Lastly, if you liked this episode and/or any others, please support us at Patreon or follow me on Twitter: @brianlevenson or Instagram: @Intentional_Performers. Thanks for listening. -Brian
This episode is with Kenny Lao, who worked with the masterminds behind Nobu, created his own restaurant empire Rickshaw Dumplings, and now brings it all together in his new project, Culinary Task Force, a consulting service to help bring new restaurant concepts to life. We have a couple of episodes on My Food Job Rocks that deal with building restaurants so I asked Kenny advice on how to build one. Especially in the New York scene. Kenny did not disappoint telling me the intricate and honest details on creating a restaurant in the city. We go over a lot of things in what you might not actually realize goes into a successful restaurant including the importance of foot traffic, to finding an architecture, to having (what Kenny calls) a full bench. Kenny and I also talk about some soft skills like how to improve your stress levels, or how to persistent in getting a call with someone important. We also, of course, talk about Chinese food in great detail, especially how to make a good dumpling. About Kenny As the Principal of Culinary Task Force Kenny’s culinary insights work is informed by his active involvement in creating forward thinking, sustainable F+B Concepts. Prior to Culinary Task Force, Kenny was the Founder and Managing Operator of New York based Rickshaw Dumplings, an Asian fast-casual restaurant group with 3 stores, one shipping container in Times Square, a fleet of 4 mobile trucks and a retail grocery product range for over a decade winning awards and recognitions in publications such as Nations Restaurant News, New York Magazine, New York Times, Monocle and Restaurant Hospitality Magazine. Before opening Rickshaw, Kenny gained vast restaurant industry experience providing consulting services to various well-known clients first as Special Projects Director for Drew Nieporent’s Myriad Restaurant Group as well as through independent consulting. At Myriad, Kenny oversaw the opening of multiple new restaurant establishments for clients such as Starwood’s W Hotel Brand, Marriott, Sports Club/LA and Neiman Marcus. Additionally, he has worked with store designers, brand consultants and chefs, as well as with opening teams of management and with managers and staff on day-to-day operations pre and post-opening. Kenny has taught at the Brooklyn Kitchen and has spoken at the World Economic Forum, Fast Company Summit, Inc. Magazine, French Culinary, ICE, Johnson + Wales Culinary, Brown University and NYU Stern School of Business. Honors include: UBS Clinton Foundation Fellow, Crain’s 40 Under 40, Inc. Magazine 30 Under 30. Kenny holds an MBA from NYU Stern and a BA in International Relations from Brown University. He loves riding his bike, mangoes, watermelon, bacon and seltzer. Shownotes Did you know: Kenny Lao is Google-able Did you also know: Food Network actually helps only retail or consumer-facing brands Foot Traffic for restaurants: sitting at your potential restaurant and count people going in and all ALL DAY. This indicates traffic is good. What do you do now?: I’m a hospitality consultant, The principal of Culinary Taskforce Culinary Taskforce is a collection of all of the services and skills to run a new concept and grow a successful one The landscape today is now about the client’s concept and finds the chef that fits that concept. In the past, that wasn’t the case How did you start in the restaurant business?: My parents loved dining out. My father used to ask me to order from the adult’s menu. I studied international relations. After a few non-restaurant stints, I found out about this new restaurant group at Nobu and I was very very aggressive trying to get Drew (the owner) to call. 411: ask for people’s numbers. I got Drew’s mother instead. Drew’s mother told Kenny that her mother wanted to him, and that’s how the relationship started Became their pro-bono project manager I was doing 3 unique concepts every year Starwood During that time, I got an MBA (you can work while getting your MBA by the way) I was priced out after getting an MBA. So I started Rickshaw Dumplings, a fast-casual dumpling place We grew the brand to 4 locations and 4 food trucks in a decade Anita Lo Any advice from starting a restaurant?: Get referrals, get referrals, get referrals. Get an architect and engineer who is on board with this. You never want to pay rent on a property you’re not opened on yet Would you pay for a premium price to build a restaurant?: I wouldn’t hire the same architect twice. You need to figure out what’s a good fit with your architecture What’s the indicator of starting another restaurant?: Has to be profitable. I mean really has money. You also need a deep bench. It’s ok to have one restaurant, but people are super important. People are very hard to scale and you need to scale things before you start another restaurant Deep bench: a foundational leadership team How much is a restaurant in New York?: I’ve seen $90k restaurant and I;ve seen $5 million restaurants. Typical buildout: $400-$500 square foot Why did you decide to go into consulting?: My husband forced me to. The restaurant industry was taking a toll of my personal life. What’s an important skillset that you need in the restaurant business?: You need to improve your stress tolerance. What do you find unique about New York’s food scene?: I’m excited to see a lot of new ethnic foods. I think it will be a marketplace for experimentation. I’m excited to see what’s coming in from out of the country. I think large conglomerates, families, and entrepreneurs are starting things. Los Angeles is actually is a really exciting a food city. LA and New York is different because LA takes time to plan, New York is easy access so the reward is greater than LA. Omakase What’s one thing in the food industry you’d like to know more about?: I want to see what Gen Z is eating. What do you know now about it?: Gen Z grew up snacking. I predict that Bodegas will expand Spiderman Homecoming Bodega Vending machines Café X What’s your favorite quote?: There’s no good decisions, there’s only ways to make decisions good Favorite Kitchen Item: Fish Spatula. I use it for everything. Fried dumplings, omelets, pancakes My Book: Hey There Dumplings. Has Anita’s dumpling recipe Dumpling tips: Ratio of dough to meat filling. Some people like thin skins and thick skins. You need a very well-feel dumpling. It’s the balance of flavor from the dipping sauce to the filling. It’s a balance between those two flavors. There’s nothing as good as a home made handwrapped dumpling Dim Sum is southern Northern Chinese is steamed, bready and wheaty Southern: more egg yolks, spices, gravy sauces (Cantonese) Hand pulled noodle: You don’t add anything, but you need the right temperature Any advice for anyone who wants to start a restaurant?: Work at a restaurant. The more you work at a restaurant, the more you’re familiar about it. I think it should be a year. It’s not hard because of what you have to do, but it’s hard because the repetition. I can wash dishes, but can you wash for 4 years straight? Where can we find you for advice?: Culinary Task Force.com kenny@culinarytaskforce.com. I like to talk to people. Even if they’re not ready
For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place. Show notes… Favorite Success Quote or Mantra. "The key to successful hospitality is all empathy." In this episode with Dan Sachs, we discuss: How the command and control ways of the past no longer work; today you need to help you employees understand why. What Sachs learned from mentors, Danny Meyer and Drew Nieporent. How over standardization is ultimately a detriment to the industry. Staying consistent to your vision. The 3 Sections of Dan's new book, The Million Dollar Greeting: Today's best Practices forProfit, Customer Rentention, and Happy Workplace.. Scaling slowly and purposefully. The Evangelist-practice what they preach. Structure around their values. Practice what your preach. The Transformer- The evolved with the times. The Pragmatist. -Combination of the Evangelist and Transformer. Focused on customer service. Get Dan's new book here: Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact Info Dan Sach's Linkedin Profile TheMillionDollarGreeting.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Dan Sachs for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Are you too busy? Join the club...we all are. Even though we're busy as leaders we shouldn't be too busy to invest time in our team. We focus a lot on our external customers but it's the internal ones that will make or break the mission. That's the topic this week as I talk to, Dan Sachs, about his new book, The Million Dollar Greeting! We hit on a lot of leadership topics such as accountability, being a disciplined leader and the importance of authenticity in today's world. But the thing that stuck the most with me was when he said, "the cemetery is full of indispensable people." Dan was great to talk with and I know you'll get a lot out of our conversation. CHEERS! More on Dan... Dan Sachs is the president of Meerkat Restaurant Advisory, an A-list restaurant advisory group, and Entrepreneur In Residence/Professor Coleman Entrepreneurship Center at DePaul University. From 1999–2015, he owned a restaurant group, Bin36, where he developed and operated several wine-focused restaurants. He has worked with a variety of famous restaurateurs including Danny Meyer, Drew Nieporent, and Paul Bartolotta. He has an AB from Harvard College and a master’s degree from the Parisian culinary school École de Cuisine La Varenne. He lives in Chicago, IL. Connect with him and buy his book!
Drew Nieporent is Owner of Myriad Restaurant Group in NYC whose award-winning restaurants include Batard, Tribeca Grill and Nobu (NYC and around the world). He consults for many restaurants and hotels globally. Chef Traci Des Jardins opened Rubicon with Drew in 1994 in San Francisco. She now runs her flagship restaurant, Jardinere and three concepts in the Presidio in San Francisco: The Commissary, Arguello and TRANSIT. They discuss the business of running successful restaurants on both coasts.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Manafort trial. Trump people arguing there was no obstruction of justice. Drew Nieporent interview.
Drew Nieporent
As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribeca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. In the Drink is powered by Simplecast
Restaurateur, (Nobu-NY/London, Tribeca Grill, Bâtard), Drew Nieporent says the restaurant business was based on low rents, low wages, low food costs. Now, it's high rents & the minimum wage! Prediction: "business, at least in New York, is going to change"
Bonus Segment 6 8 18
On today's episode of All in the Industry, host Shari Bayer is joined by Drew Nieporent, one of America's most respected and celebrated restaurateurs. Drew is the founder and inspiration behind the Myriad Restaurant Group, which includes Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world. Drew’s restaurants have earned numerous accolades, from his first restaurant, the groundbreaking Montrachet (1985), which earned three stars from The New York Times and kept that rating for 21 years, and to Bâtard, which also earned three stars from The New York Times, as well as New York Magazine, plus, a Michelin star, and James Beard award for “Best New Restaurant” in 2015. Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants. In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at NYC's classic French bistro Raoul's located in Soho. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast
Drew Nieporent
Drew Nieporent
Drew Nieporent interview. Dog gets killed by United Airlines. Gov.Cuomo Claims he doesn’t know Percoco.
Drew Nieporent interview. Trump and the Wall/DACA meeting. Sexual harassment / James Franco.
Drew Nieporent, Roy Moore will they delay the election. The da Vinci painting sold for 460 million dollars.
Trump-Pelosi-Schumer all working on a DACA deal. I-phone discussion. Drew Nieporent calls the show
Drew Nieporent And Mark talking about the top NYC restaurants
This week on All in the Industry, host Shari Bayer is joined in the studio by Lonny Sweet, President and CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef Forgone, Michelle Bernstein, and Ludo Lefebvre.
Drew Nieporent, New York's Most Influential Restaurateur... https://www.linkedin.com/…/nycs-most-influential-restaurate… Robert DeNiro's partner in all things food... Multi-James Beard Award Winner, Restaurateur of the stars... Nobu times many, TriBeCa Grill, and The #1 Best New Restaurant in NY, Batard. Drew's knowledge of music matches the food thing. One of my oldest and closest friends, we got into how the hell he's done it. Big fun.
A local restaurant reviewer is targeted by a disgruntled restaurant owner and a new restauranteur agonizes to please a food critic. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review. An all-star round-table representing both camps, and several generations, join Jimmy and Andrew to make sense of it all this week: Drew Nieporent, Hanna Raskin, Sam Sifton, Alex Stupak, Ryan Sutton, and David Waltuck. We discuss the complicated and evolving relationship between these two populations: Should reviews be written/consumed as entertainment? Does the star system still make sense? Why the recent critical focus on value? Is it appropriate for chefs to respond to critics and — if so — how? A rare opportunity to hear these two populations exchange ideas about this complex, hot-button topic. “A bad review is something that I don't feel a need to respond to, but I take very much to heart and I think all restauranteurs and chefs do.” [16:00] –David Waltuck on The Front Burner “At its best, the critic can act as a translator, explainer, or reporter who is divining what is going on here culturally as opposed to what is going on here from a business perspective.” [17:50] –Sam Sifton on The Front Burner
Internationally acclaimed chef/owners: Michelin starred chefs Jason Atherton and Michael White, and Drew Nieporent discuss issues affecting the restaurant business: social media, bloggers, Food Network, taxes, labor - and their love for their profession.
This week on All in the Industry, host Shari Bayer welcomes John Winterman of Batard in Tribeca. Born and raised in Indiana, John shares it was in college when he learned that cuisine is more than three vegetables and overcooked meat. For the past 17 years, John worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses and has now joined forces with restaurateur Drew Nieporent at Bâtard, where he is Managing Partner. Tune in to hear more from John as well as some industry news and Shari’s solo dining experience. This program was brought to you by EscapeMaker.com. “I think sometimes people are afraid to identify with something that might be higher end because there are so many casual restaurants.” [34:00] —John Winterman on All in the Industry
Growing up on the coast of Maine, Ryan Mills-Knapp worked in restaurants during summers in high school and college during the busy tourist season. Through these summer jobs, he became passionate about food and wine, which eventually led him to his current position as beverage director of Colicchio & Sons. In 2004, after spending the summer in Maine working in restaurants, he moved to New York City to pursue his interest in the wine and spirits industry. His first job in Manhattan was as a server at Amuse, an American restaurant in Chelsea, where he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribecca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. At the restaurant, he aspires to create a diverse and approachable wine list with selections at every price point that will appeal to both aficionados and novice wine drinkers alike. His interest in aged wines is reflected on the list as well. Mills-Knapp has traveled to more than 20 wine regions exploring the diversity of wine growing around the world. Recent trips have included Tokaji in Hungary, Greek Macedonia and Southern Styria in Austria. This program has been sponsored by Heritage Foods USA. “When you’re young and you’re really excited about something, you feel like you need to educate everybody about it.” [11:00] —Ryan Mills-Knapp on In The Drink
Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Creating good food was a family tradition, as Cosentino’s maternal ancestors, the Eastons, were the founders of Newport’s beloved Easton’s Sausage Company. Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse. Yet this meat-loving chef does not ignore produce. California is a giant garden, he says, and indeed, he can be spotted at San Francisco’s Ferry Plaza farmers market every Saturday morning, rain or shine. Cosentino’s formal education took place at Johnson and Wales. Upon graduation, he worked at Mark Miller’s Red Sage in Washington, DC. After Red Sage, Cosentino worked at Kinkead’s before moving to San Francisco to work under Traci des Jardins at Rubicon. He was then tapped by Drew Nieporent to open The Coach House on Martha’s Vineyard. Cosentino returned to California to work briefly at Chez Panisse, as well as the three-star Belon as sous chef, and as a chef/consultant at Michael Mina’s Aqua group, opening Nob Hill in Las Vegas. At Incanto, Cosentino makes his Executive Chef debut. He took over the helm of the one year-old restaurant in 2003, immediately garnering a three-star review from SF Chronicle’s Michael Bauer, the first of many critical accolades. Tune-in for another exciting episode with chef Chris Cosentino! This program has been sponsored by Whole Foods Market. Photo by Abby Ainsworth, acqtaste.com “When I was 14 years old, I lied and worked as a dishwasher at an IHOP. I showed up, and nine hours later, I went home. It was a big eye opener for me.” [7:09] “Know where the food comes from first, before you start a trend and change the world. That’s what Mark Miller taught me.” [23:30] — Chris Cosentino on Chef’s Story
Let's Do Lunch! traveled to the city of brotherly love to the Seventh Annual Great Chefs Event where 50 of the world's greatest chefs gathered under one roof to cook for over 1,000 guests all in the name of charity. Host Robin Milling sampled dishes and spoke with famous chefs from New York such as Drew Nieporent of Tribeca Grill, April Bloomfield of The Breslin Bar and Dining Room, and Chef Bill Telepan of Telepan. She spoke with Los Angeles chefs Neal Fraser of The Strand House and The Hungry Cat's David Lentz. The live auction featured a Vetri Dinner for 6 with Danny Meyer and David Swinghamer that sold for $19,000 to two separate bidders, in a tied bidding war, and a five-day, four- night gastro-tour of Piemonte Italy for six with award winning chefs Jeff Michaud & Marc Vetri that sold for $35,000. One million dollars was raised to benefit Alex's Lemonade Stand Foundation, trying to find a cure for childhood cancers.
Drew Nieporent, President, The Myriad Restaurant Group Phil Scotti, Owner, P.J. Clarke’s, The Clarke’s Group Alan Stillman, Founder, Fourth Wall Restaurants LLC Phil Suarez, President, Suarez Restaurant Group
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