Michael Sanson

Michael
Sanson
Editor-in-Chief,
Penton

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’.

Articles
A look inside Santa Fe’s iconic Anasazi Restaurant & Bar
The classic Sante Fe restaurant has been completely transformed
Inside Manhattan’s fast-casual Genuine Superette
The new eatery focuses on “California roadside eats with a gourmet twist.”
Inside Michael White’s luxurious new French restaurant, Vaucluse
Celebrity chef Michael White has opened his first French concept under the banner of Altamarea Group
Chef Brad Miller pays homage to butcher father 
This son of a butcher man is carving out a future with unlimited possibilities
Raining on your restaurant patio 
How do you handle outdoor guests when the weather does not cooperate?
A closer look at LA's comfy Terrine
At Terrine's heart is a relaxed neighborhood eatery
Master Mixologist: Vincenzo Marianella 
If it’s wet, he knows how to make it
Restaurant lighting: If only I could see what you do 
The things your customers see the moment they enter your restaurant should be the things that you take care of first and get right
A look at the beautiful Hudson Garden Grill
Hudson Garden Grill is the first full-service restaurant for the New York Botanical Garden
Inside Publico, Mike Randolph's Mexican-inspired restaurant
Just one visit to Publico will make you forget about everything but the outstanding, creative food in front of you
Rising Star Chefs: Vinson Petrillo 
Petrillo has proven to be a powerful force in the kitchen
The anatomy of a dessert menu 
Pastry chef Vince Griffith’s scientific approach to creating desserts often leads to dazzling results.
5 questions with Chris Cusack 
The co-owner of Houston multi-concept restaurant company, Treadsack, takes a breather in Aspen to discuss life in the fast lane.
Veteran restaurant owners share financing strategies 
Tim Love and Sang Yoon have taken different paths to financing their restaurants.
5 questions with Drew Nieporent 
The Myriad Restaurant Group founder, a longtime Aspen attendee, talks about the Classic and his restaurant portfolio
Penton Restaurant Group

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