Michael Sanson


Michael Sanson took over as editor-in-chief of Restaurant Hospitality magazine the same year Star Trek creator Gene Rodenberry’s ashes were launched into space and Paul McCartney was knighted Sir Paul by the Queen. Since then he’s been writing about his restaurant experiences in an editorial currently called Sanson Sez. His column has elicited all forms of love and hate, which are documented on our letters page, Back Talkin’.
If you have a beef with his opinions or want to share a little love, email Mike. The best of your comments will appear in Back Talkin’.

Homaro Cantu, Chef, Moto, Chicago, IL 
Homaro Cantu Remember those geeky kids in high school who got shoved into lockers by the jocks? Today, many of those jocks are working in the plumbing
Editor's Letter 
Michael Sanson Editor-in-Chief Photograph by Roger Mastroanni A summit of restaurant chain executives met recently in Chicago to discuss a variety of
Jared Simons, Chef/Owner, Violet, Los Angeles, CA 
In a city as image-conscious as Los Angeles, the temptation to show off is irresistible. That's why it's so refreshing to discover a young talent who's
Is It Time To Educate Customers About Tips? 
Cornell University's Center for Hospitality Research recently presented a report that suggests black customers do not tip as well as white customers.
Doug Psaltis, Executive Chef, Country, New York, NY 
Some people never quite figure out their life's mission, while others, like Doug Psaltis, know from an early age. By the time he was 10, Psaltis was already
Is it Time to Brag About Your Healthful Menu Items? 
I'm getting older. I'm not complaining, but I wish birthdays wouldn't fly by so quickly as I speed along the highway of life. But that's life. What scares
Is Your Restaurant As Cozy As My Family Room? 
According to the National Restaurant Association's Hudson Riehle, American restaurants are slowly but surely turning into "America's family room." This
Missy Robbins, Executive Chef, Spiaggia, Chicago, IL 
The reputations of some restaurants are larger than life: Any young chef good enough to land a gig at one of them can put a big, fat, gold star on his
Ryan Poli, Chef, Butter, Chicago, IL 
Don't know if Barbra Streisand has been to Chicago to sup at the table of Chef Ryan Poli, but we're betting that she'd declare he cooks "like butta."
Do What You Do Best; Don't Worry About Reviewers. 
Over the years, this magazine has routinely written about how to deal with restaurant critics who have the power to help or hurt your restaurant and,
Sarah Schafer, Chef, Frisson, San Francisco, CA 
During our search to identify up-and-coming culinary talent, we often find ourselves marveling at the restaurants where these rising stars toil. The decorators
Public Service Or Harassment? 
Few would argue that the odds are against success in this industry. So, it's particularly unnerving when city officials create unnecessary roadblocks
New Orleans Will Rise Again With Your Help 
When I started covering the restaurant industry nearly 20 years ago, one of my first business trips was to New Orleans to write about a recently formed
Matt Carter, Chef/Proprietor, Zinc Bistro, Scottsdale, AZ 
In the blast furnace called Scottsdale sits a classic Parisian-style bistro that evokes the frenetic energy of New York City's Balthazar. This incredible
Is It Time to Replace the Tipping System? 
Most of you have probably seen reports that superchef Thomas Keller has done away with the tipping system at his New York City restaurant, Per Se. He's

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