Podcasts about myriad restaurant group

Damian Sansonetti is the Chef and Co-Owner of Chaval and Ugly Duckling, both located in Portland, ME. Damian is the husband of previous guest Ilma Lopez, who was featured on episodes 1148 and 1156. Damian's father was a chef and he grew interested in the profession while in college. He attended Pennsyvania Culinary Institute and quickly began working in well-known restaurants and for high profile restaurateurs in NYC, such as Daniel Boulud and Myriad Restaurant Group. He and Ilma married in 2009 and they decided to move to Portland to open their first restaurant in 2013. Today, they own Ugly Duckling and Chaval.  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: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guest: Chaval website: https://www.chavalmaine.com Ugly Duckling website: https://www.uglyducklingmaine.com 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

Jay sits down with lifelong Mets fan and marketing director of Myriad Restaurant Group,Tracy Nieporent. Tracy tells the story of his 60+ year fandom of the New York Mets, remembering iconic moments such as the Endy Chavez catch and Johan Santana no-hitter. In Jay's first ever interview with a BONAFIDE lifelong Mets fan, the two discuss what makes the organization so special, on and off the field. 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

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.

Tracy Nieporent, Myriad Restaurant Group, NYC & Co, Restaurant CommitteeElizabeth Blau, Blau + Associates, Independent Restaurant Committee____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com@michaelpolitz@jenniferenglish@jamesbeardaward#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

Tracy Nieporent, Director of Marketing & PartnerMyriad Restaurant Group, Chairman NYC & CO restaurant Comm.H. Joseph Ehrmann, Fresh Victor EVP National Account Sales and Mixology Elixir, & Fresh Victor James Beard Award Winner Jennifer English and Food & Beverage Magazine Publisher Michael Politz____________________________________________________Food & Beverage Industry brought to life. Live juicy inside scoop from the tastemakers, newsmakers, bread bakers, drink shakers, spoon lickers, clam diggers, farmers, foodies and friends of the Food & Beverage Magazine World! F&B LIVE is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving this dynamic challenge we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. ____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Mohamed “Mo” Alkassar, founding partner of Alpareno Restaurant Group about his extensive background in hospitality, his partnership with three-time James Beard award nominee, Chef Niven Patel, and the importance of mentorship. Alkassar, while in Madrid waiting for his visa to go to the United States, stumbled on the hospitality industry working in fine dining at Maison Blanche. He further developed his skills by working for some of the most well-recognized hospitality groups in the Middle East. Alkassar met his mentor during this time, Michael Bonadies, partner, Myriad Restaurant Group. The group that created Nobu and many other iconic restaurants. Alkassar moved to Miami and took a step back in his career to get experience in American style service before joining NRI, Nolan Reynolds International as chief operating officer. In addition to being the COO of NRI, Alkassar partnered with Chef Niven Patel, Charles Nolan and Brent Reynolds to form Alpareno Restaurant Group. Alpareno's culinary portfolio of chef-driven restaurants include Patel's Ghee Indian Kitchen, Mamey and Orno. Alkassar says, “Chef Niven is the embodiment of farm to table because he lives on this farm, it is his home in South Florida in Homestead, which he refers to as Rancho Patel, is actually his farm so he pretty much lives the food and beverage cycle right. He wakes up in the morning, he goes up on the farm, he picks the produce himself, he comes in every morning to all our restaurants with boxes.” I asked Alkassar about his philosophy that food has the power to bring people together. He talks about opening Mamey during the pandemic and being able to be there for the community and their staff, connecting everyone through food. Having a mentor or being a mentor in hospitality is common. Alkassar says, “we say we want to enhance the lives of all our stakeholders equally and put as much effort into doing so and you can only do so if you really mentor your team. I learned that I think I've always had it inherently since I was a kid, really to take care of people, mentor people and teach them what I know.” To hear more about creating dishes with fresh ingredients including grilled okra, and how Alkassar's team worked through the challenges during the pandemic, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

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.

Alan Philips, REEF’s Chief Creative Officer, is a creative executive, entrepreneur, writer, & speaker specializing in guiding & inspiring individuals and organizations on the path to discovering their purpose & unlocking their creative potential. Alan has over two decades of experience in hospitality, food & beverage, real estate, and entrepreneurship, working with some of the world’s most recognized organizations, people, and brands. Alan’s career began with a culinary stage with chef Wolfgang Puck at the original Spago restaurant on Sunset Boulevard. Later, he maintained positions with Myriad Restaurant Group & Strategic Group. From there he launched a hospitality consulting firm, Sky Group, developing hospitality projects nationally & internationally and brought the first “pop up” restaurants to New York, going on to execute more than a dozen such ventures and helping ignite the trend. Alan has also led concepting, marketing, & development of boutique hotels with Morgans Hotel Group, served as Senior Vice President of Brand Experience with The We Company (formerly WeWork), and led marketing, digital and innovation as Chief Marketing Officer at Turnberry. Most recently Alan managed the development of brand and product for Mint House, a technology enabled short-term rental start-up developing the first purpose built hotel for business travelers.

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.

Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel in front of his house. Chef Shouse has worked in multiple states opening up concepts and has spent a lot of his career working in large restaurant and hotel groups including the Myriad Restaurant Group, the W hotel, Carlton Hotel and at Glenmere Mansion in Chester NY. In  2015 he rejoined  the  W Hoboken to  open  and lead  the  kitchen  of  Halifax,  a concept  inspired  by  his experiences  growing up in Nova Scotia and his passion for North Eastern farm and coastal cuisine. In 2017, Halifax which has become a Hoboken favorite earned a three star review of “Excellent” from New Jersey Monthly Magazine. As a bi-coastal executive chef and owner, he also leads the kitchen at Timbercove resort in Northern California. Photo provided by Seadon Shouse Bread and Butter PRThe Line is powered by Simplecast.

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!

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.

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

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/).

Tracy stops by Rolands Food Court to talk about Restaurant Week, food, his love for New York Sports, Bobby D and more ..... Tracy Nieporent is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Bâtard, Nobu Downtown, Nobu 57, Nobu London, Porsche Grill (formerly Acela Club) at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Nieporent officially joined Myriad in 1991 when the group consisted of just two restaurants and was poised for growth. Since that time through ownership and consulting, Myriad has opened over 40 restaurants. Tracy manages the implementation of programs that add clarity, focus and direction to Myriad's marketing program and heightened attention and publicity in all media. Tracy also plays a prominent role in hundreds of charitable events. Most notably, he serves as a trustee on the Board of Directors of Table to Table, and as an honorary chair on the City Harvest Food Council, and has been Restaurant Chair for City Harvest's Bid Against Hunger. He has also served as co-chair for YAI/National Institute for People with Disabilities, and co-chair and honoree for Tuesday's Children. There has also been notable participation with the Taste Of Tribeca, Food Allergy Research and Education, Share Our Strength, and Israel Bonds. Since 2004, he has been the Restaurant Committee Chairman of NYC & Co., which conceptualizes and operates NYC Restaurant Week. With his leadership, it has become the largest and most successful culinary program in the nation, expanding to multiple weeks in both Summer and Winter. There are now approximately 400 of New York City's finest restaurants participating. Tracy also serves on the Culintro New York Board of Advisors. Tracy has also been a regular contributor as the culinary correspondent to the WFUV-FM City Folk morning radio show on National Public Radio and the nationally syndicated Food & Wine Radio Network. He has also made numerous appearances on WOR, WABC, WPLJ radio, and WCBS, FOX 5 and WPIX television, and HuffingtonPost.com. He is also regularly quoted in consumer and trade magazines, newspapers, and websites and blogs. Prior to joining Myriad, Tracy was an accomplished advertising and marketing executive for several prominent advertising agencies including BBDO, and NW Ayer where he played an important role as part of the team that created the "Be All You Can Be" campaign for the U.S. Army and the "Reach Out & Touch Someone" campaign for AT&T. In 2018 The NYC Hospitality Alliance presented Tracy with their Big Apple Legacy Award.

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

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

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.

How do you keep up with all the start-ups, meet-ups and hackathons? You plug into to Food + Tech Connect. Over the past six years, Danielle Gould’s personal blog has grown into a leading aggregator of news and event programming in the food and tech space. In this episode of Tech Bites, she talks about the evolution from blog to business and what’s coming next on the food tech horizon. This program was brought to you by Myriad Restaurant Group. “People always talk about voting with your wallet…if you can communicate with a food company and tell them exactly what you want, what a great way to change the industry.” [23:00] “Stay curious, test different ideas…but always think about how you’re going to make money [When starting a business].” [30:00] — Danielle Gould on Tech Bites

Meet the man from the team that created the “Be All You Can Be” campaign for the Army, helps orchestrate NYC Restaurant Week, and knows what it means to market a diverse group of restaurants – Tracy Nieporent. Tracy is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Nobu, Nobu London, Nobu Next Door, Nobu 57, Bâtard, Acela Club at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. This week on All in the Industry, he’s chatting with Shari Bayer about his work with the Myriad Restaurant Group, the importance of hospitality in NYC and the reason that nothing compares to the experience of eating a great meal at a great restaurant. This program was brought to you by Fairway Market. “The one trademark that has been key to our restaurants and the vision Drew had is that he wanted everything to be accessible – he didn’t want there to be much pretention.” [10:00] “We don’t have a lot of industry in New York – we don’t manufacture things here. The biggest thing we have to offer is hospitality. we provide entertainment and hospitality – it’s our stock and trade. The restaurants are front and center in that experience.” [26:00] –Tracy Nieporent 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

Host Michael Stoler and J. Lieber, World Trade Center Properties; J. Larkin, Brookfield; M. Murray, HHM and D. Nieporent, Myriad Restaurant Group talk about ongoing development of a 24-hour community in lower Manhattan. Transportation very important.

Host Michael Stoler and Drew Nieporant of Myriad Restaurant Group talk with best selling authors and chefs extraordinaire: Marcus Samuelsson, David Pasternack and Ed Brown about the "incredible food" throughout the country.

David Burke, Owner, The Burke Group Peter Xavier Kelly, Owner, Xaviars Restaurant Group Tony May, Owner, SD26, Restaurant & Wine Bar Drew Nieporent, President, The Myriad Restaurant Group

Joe Bastianich, Principal, B&B Ristorante James Bradley, Partner, Red Cat Restaurant Sheldon Fireman, Owner, Fireman Hospitality Group Drew Nieporent, President, The Myriad Restaurant Group

The Myriad Restaurant Group