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’.

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
Jake Linzinmeir, Chef/Owner, Chair 8, Telluride, CO 
You think you've got it rough? Try running a restaurant in a ski town. The seasonal business is murder and keeping good help is, to say the least, challenging.
Business Meals Are a Legitimate Deduction 
There are not many people who use your restaurants more than I do. For purposes of this editorial I've been keeping a log lately about my reasons for
Jeremy Grandon, Chef/Owner, Jeremy Restaurant & Bar, Keego Harbor, MI 
Over the years we've featured several Rising Stars who've served only one master and then gone on to great things. In this case, Jeremy Grandon, after
Mercury Rising 
SMOKIN' GROWTH: This barbecue concept is a primary growth vehicle for Darden Restaurants. CHINESE HIP: P.F. Chang's does not look like the Chinese restaurants
Can You Live Without Your 15 Minutes of Fame? 
Every now and then I'll read an article about how the whole celebrity chef phenomenon is imploding or, at the very least, wearing thin. The writers will
Paul Virant, Chef, Vie, Western Springs, IL 
In one of America's great restaurant cities, Paul Virant was connected. He toiled with giants in some of Chicago's most exciting restaurants, including
Chris Fernandez, Chef, Poggio, San Francisco, CA 
Two years ago a legend came knocking on the door of Chris Fernandez, and the young chef was smart enough to open the door. Larry Mindel, after decades
Another Tax On Food? Enough Is Enough! 
In the April issue, I wrote about a recent Federal appeals court decision that reversed the dismissal of a suit against McDonald's for allegedly contributing
Michael Bloise, Chef, Wish, Miami Beach, FL 
Like great sports teams, some restaurants have a tradition of excellence year after year, no matter who comes and goes. Take, for example, Wish restaurant

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