Podcast appearances and mentions of Michael Lomonaco

Besha Rodell has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, The New York Times, Food & Wine, and other outlets, and is currently the restaurant critic for The Age. Today, she joins us to discuss her moving and entertaining new memoir Hunger Like a Thirst. The book tells the story of Besha's nomadic child- and adulthood, her migration from restaurant work to writing about restaurants, her approach to criticism, and some key themes of the book.Our thanks to Chef Michael Lomonaco and the team at Porter House Bar and Grill for hosting this interview.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

For the first time in three hundred episodes, we're turning the tables on Andrew and sitting him in the hot seat, a.k.a. the guest's chair, to take you inside his new book The Dish: The Lives and Labor Behind One Plate of Food. Fellow writer and author Chandra Ram, of Food & Wine, takes the helm to ask Andrew all about the book: where the idea came from, what the research entailed, how difficult it was traveling and interviewing during the recent pandemic, and what the key takeaways from the book are. We've also layered in excerpts from the audio book, read by chef MIchael Lomonaco, to bring some sections Chandra and Andrew discuss to vivid life.To order The Dish, please visit HarperCollin's book page, from which you can navigate to your favorite online bookseller. (Or purchase from a local, independent bookseller if you are able.)Since 2019, Andrew Talks to Chefs has been 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 news.

Michael Lomonaco narrates Andrew Friedman's high-energy audiobook with the right tempo, cadence, and tone. Host Jo Reed and AudioFile's Alan Minskoff discuss this tale of all the work that goes into creating a perfect dish. Lomonaco is a famed chef, restaurateur, and TV personality, so he understands the intensity and focus of a creative kitchen. The author is especially adept at profiles, including farmers, chefs, and employees at every level of a restaurant, as well as the people in distribution. Friedman's portrait of Chicago's former Wherewithall Restaurant is a loving testimony to high-end dining, specifically the restaurant's complex four-course tasting menus that delighted diners and critics alike. Read the full review of the audiobook on AudioFile's website. Published by Harper Audio. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from HarperCollins Focus, and HarperCollins Christian Publishing, publishers of some of your favorite audiobooks and authors, including Reba McEntire, Zachary Levi, Kathie Lee Gifford, Max Lucado, Willie Nelson, and so many more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure's 3 locations including Soho, NYC, Miami, and the recently opened Chicago location. Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen. After earning his Bachelor's degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country's top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle's list of Top Ten New Restaurants and Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award. Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as Executive Chef of Resto and sister restaurant, The Cannibal. After successfully running 2 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father's footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it's called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

On today's episode of All in the Industry®, Shari Bayer's guests are Mickey Bakst and Steve Palmer, co-founders of Ben's Friends, a national support group for members of the hospitality industry struggling with substance abuse and addiction. Mickey, who also serves as the Executive Director of Ben's Friends, has earned the title of maître d, foodie, fundraiser, philanthropist, career restaurateur, mentor, and Charleston ambassador. He most recently and notably was the General Manager of Charleston Grill at Belmond Charleston Place, Charleston, SC. He played an essential role in helping the restaurant become one of the most acclaimed fine dining destinations in the nation. Steve is a James Beard Foundation Outstanding Restaurateur Award nominee and semifinalist for three consecutive years ('18,'19, & '20), and the managing partner of The Indigo Road Hospitality Group, a hospitality and consulting company based in Charleston, SC. Founded in 2009, the company now owns and operates more than 24 restaurants throughout the Southeastern U.S., with several upcoming projects in the works. Today's show also includes Shari's PR tip to know that you're not alone; Speed Round; Industry News Discussion on food trend predictions for 2022 , and Solo Dining experience at Chef Michael Lomonaco's Porter House Bar and Grill in Columbus Circle, NYC. Photo Courtesy of Steve Palmer and Mickey Bakst, Ben's Friends.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 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.

Preston Clark, the son of the James Beard award-winning and one of the most influential and renowned African America chefs in the culinary arts, the late Patrick Clark, is an accomplished chef and rising star in his own right. His father was the opening chef of Keith McNally's Odeon Restaurant, and later helmed McNally's Café Luxembourg and Tavern on the Green. So it did not come as any surprise that Preston would follow in his footsteps.Brooklyn-born and the eldest of five children, Preston's upbringing was very food-centric. His parents met in culinary school and his mom, Lynette, involved the children preparing the weeknight family dinners while his dad was working in the restaurant. Sundays were special family affairs with church followed by Sunday dinners where everyone was involved in the cooking. Around the age of 10, Preston began accompanying his father to work. Through his father, who learned from his father who was a chef before him, cooking with passion and work ethic was a way of life. Sadly, when Preston was 16 years old, his father passed away.Not to be derailed from his culinary journey, Preston graduated from the Culinary Institute of America in 2002 before working for some of the top chefs in the country including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. In 2011, he opened El Paseo with Sammy Hagar and Tyler Florence, that landed on the San Francisco Chronicle's "Top Ten New Restaurants 2011", "Top 100" in San Francisco lists and Preston being honored as a "Rising Star Chef", along with being a semifinalist for the James Beard Rising Star Award.A few years after returning to New York City, with accomplishments earned, Preston landed the Executive Chef position with Mercer Street Hospitality's Lure Fishbar, a neighborhood institution in the heart of Soho, where he continues to hone his craft today as well as being responsible for the other two locations in Miami, and the recently opened Chicago location. He is known for his emphasis on bold flavors, beautiful presentation and fresh ingredients.In this episode, Preston and host Brad Johnson discuss his parent's influence and particularly his father's culinary influence, family values and life growing up, his passion for making and sharing delicious food with people, his love of music, and thoughts about keys to success. His pedigreed culinary background opened the door to opportunity, but his ability to persevere, be disciplined, and accomplish are evident in his journey where performance is judged on a daily basis. Join us! * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In this episode, we catch up with with chef Michael Lomonaco to reflect on the devastating terrorist attacks that took place on September 11th 2001. Chef Michael is the former head chef at Windows on the World, a restaurant that was located at the top of the World Trade Center's north tower. He says it was by chance that he didn't show up to work that day. Join us as he shares his story. See acast.com/privacy for privacy and opt-out information.

Two huge names from theatre and film join Valerie this Sunday: Brenda Vaccaro and Chazz Palminteri. Plus, a surprise appearance from celebrity chef Michael LoMonaco, and a special announcement from Valerie as she speaks to podcast host ("Middle Age Warriors") Rick Sommers. See omnystudio.com/listener for privacy information.

On this week's episode of The Jay Jay French Connection: Beyond the Music, Jay Jay chats with his friend chef Michael Lomonaco. Tune in to hear Jay Jay and Michael cover all things New York, the complex relationship between the entertainment and food industries, the current state of the restaurant business, the phenomenon of celebrity-chefs, and much more.

Cal catches up with the man who was Executive Chef and Director of Windows on the World at the top of the World Trade Center during the time of 9/11 to reflect on that tragedy as well as the coronavirus pandemic. Now the owner and chef of Porter House in New York, Michael reveals the spirit and pragmatism we could all use in these times.

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.

Chef Michael Lomonaco's career includes working at some of New York City's iconic restaurants and locations- Le Cirque, 21 Club, Windows on the World and now as Executive Chef at Porter House Bar & Grill (Columbus Circle) and Hudson Yards Grill (Hudson Yards). Chef Lomonaco reflects on growing up in Brooklyn to an Italian-American family, his respect for public education, and his admiration for mentors who inspired him including the late Chef Patrick Clark and legendary restaurateur, Joe Baum.

Part two of my at times emotionally overwhelming interview with Tom Roston, author of The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York, focused on the employees of Windows on the World who were in the North Tower's iconic restaurant on September 11, 2001, all of whom tragically died that day. According to Roston, "there were immigrants from, I think it was over 25 nations.... People from Bangladesh, Egypt, Nigeria, Ecuador, Peru, and Mexico." For many of these employees, getting a job at the prestigious institution was a watershed moment in their lives. "It was like, basically, you made it. This is going to be your ticket to whatever it was, or maybe this is just the answer and you don't need to fight anymore, and then it was gone." As Roston and I discussed, those employees who weren't in the restaurant that morning didn't escape completely unscathed, and each was profoundly impacted in their own way. These survivors ranged from servers to a sous chef to the executive chef, Michael Lomonaco, who happened to be in an appointment in the retail concourse of the building at the time of the attack and struggled with tremendous survivor's guilt afterward. Apart from those who lost their lives, Roston said, "think about all these restaurant workers who were so irrevocably affected by this event...and they walk amongst us. There was no victim compensation fund for these people. They live with it. They live with it every day, the fact that their best friend died and they didn't die." In a way, the effect of 9/11 on the Windows staff was a microcosm of its effect on all of New York. "There are different layers of victim. The victim spectrum is very long and wide, and everyone felt it," Roston said. "I think it's interesting to think...about the city of New York, and how it was a victim." Asked if a place with the spirit of Windows on the World could ever exist in New York again, Roston stressed the restaurant's connection to a different time in the city's history. "There was a romanticism back then, in the '70s, and there was a belief in certain things. Now, we're much more sporadic. It's about whether or not you can put it on Instagram, and attention spans are so fast and quick, but for me, I can see it all over the city, really. Not all of the city, but there are a lot of places where you can feel the spectacular spirit of the city." Our conversation was both wrenching and edifying, just like Roston's book. This episode of Special Sauce is not an easy listen, but it is an essential one. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/09/special-sauce-tom-roston-part-2.html

From '21' to the dear, departed Windows on the World, to his current longtime home at Porter House Bar and Grill, Chef Michael Lomonaco has made a career of finding new registers in the classics of American cuisine. Andrew sat down with his good friend (they collaborated on a book years ago) to discuss the trajectory of Michael's career, how he finds creative expression and satisfaction in the traditional mode he cooks in, and the very personal Italian-American influence that's found its way into his menu in recent years. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Chef Michael Lomonaco opened his steakhouse, Porter House Bar and Grill, in 2006. He was executive chef at Windows on the World on September 11, 2001 and survived by pure chance. He dedicates his work every day to the colleagues and friends he lost on that fateful day. Hear him talk about this and his love of cooking.

Chef Michael Lomonaco opened his steakhouse, Porter House Bar and Grill, in 2006. He was executive chef at Windows on the World on September 11, 2001 and survived by pure chance. He dedicates his work every day to the colleagues and friends he lost on that fateful day. Hear him talk about this and his love of cooking.

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Michael Lomonaco, Laura Mania, and Ryan Sutton to the program. Kicking off the show with Chef Michael Lomonaco of Porter House New York, the two chat about Michael’s background and journey through the food scene in New York City. Michael is also involved in the New York City Food and Wine Festival coming up this month and shares a sneak peak of the menu items before departing. Next up, Laura Maniec joins in on Food Talk. Laura is a Master Sommelier, co-founder of Corkbuzz, and is the former Wine and Spirits Director for 20 restaurants across the country. Sharing with Mike about how she traded culinary school for becoming a sommelier, as it turns out, it was happenstance that she fell into the career. Also telling about the difficulty of the tests associated with becoming a master sommelier, such as the blind tasting test where she correctly identified 6 wines based on taste, Laura goes on to share her future plans. In the last segment of the show, Mike welcomes food critic, Ryan Sutton to the program talking about what a day in his life is like. Talking ins and outs of reviewing, at the tail end of the show Ryan admits some of the best food that he’s had the privilege of eating in the past year. “It’s what I love doing more than anything, being right here in New York and being in a restaurant.” [14:15] —Michael Lomonaco on Food Talk “For me, I loved the blind tasting and I never struggled with it… I passed the tasting at 24.” [31:46] —Laura Maniec on Food Talk “Critics offer a dialogue. Critics offer storytelling that’s what, I think ultimately, readers want.” [48:55] —Ryan Sutton on Food Talk

Kristen Battaglia enters the inaugural U.S. Student Pastry Competition; profile chef and entrepreneur Michael Lomonaco and rising chef Kubee Kassaye; follow Spoons Across America as they teach children about honey; and profile sake samurai Roger Dagorn.

Michael Lomonaco has NYC and Brooklyn in his blood, and he’s here to share his culinary journey on Chef’s Story with Dorothy Cann Hamilton. Tune in and hear what it was like growing up in Bensonhurst in an Italian American family and cooking things like zeppoli and cranberry beans at home. Hear how Michael quit acting to pursue cooking by attending culinary school, and eventually going on to cook at Le Cirque and the 21 Club. Listen in as he recounts his experience as the Executive Chef at Windows on the World at the World Trade Center during 9/11, and describes his current position as Executive Chef/Partner at Porter House NY. This program was sponsored by Brooklyn Slate. “On the job training is great – but it’s not the full immersion that you can get in an academic setting.” [19:28] “Food has become entertainment. Today people don’t buy tickets to a show – they go to a bar or a restaurant and that’s the show.” [27:00] “In order to be free as a creative person – you need to really know your instrument. The French are famous for calling the stove the piano.” [29:30] –Chef Michael Lomonaco on Chef’s Story

Michael Lomonaco, Chef, Porter House New York

Michael Lomonaco, Porterhouse New York Julian Niccolini, Four Seasons Drew Nieporent, The Myriad Restaurant Group Buzzy O’Keefe, The Water Club

Jason and Rachel talk to Chef/Owner Michael Lomonaco of Porter House restaurant in Manhattan's Time Warner Center. (Running Time 52:31)

Jason and Rachel talk to Chef/Owner Michael Lomonaco of Porter House restaurant in Manhattan's Time Warner Center. (Running Time 52:31)