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’.

5 questions with Tony Marchese 
The owner/operator of two outstanding Palm Spring concepts — Trio and The Purple Room — dishes about life in the California dessert.
Behind the scenes at the 2015 Food & Wine Classic in Aspen
The 2015 Food & Wine Classic in Aspen is a spectacular celebration of all that is good in the culinary world
The success equation for fine casual 
How top restaurant entrepreneurs broaden their reach by exploring new segments.
Meet the masters of America’s top kitchens 
How chefs decide which deals to accept and which deals to reject
A look inside Kuro Japanese Craft Kitchen
Alex Becker, who serves as the resort’s creative culinary director, applies Japanese techniques to contemporary, artisanal ingredients
Inside Seagrape, Michelle Bernstein's latest restaurant
The beach and the ocean are inspirations for the restaurant and the menu
The art of approaching the table  5
Are server interruptions acceptable in any eating establishment?
A closer look at Steak & Whisky
Chef Tin Vuong and his business partner, Jed Sanford, are virtually unstoppable in their quest to build a formidable hospitality company
Inside New York City's funky Mexicue Kitchen & Bar
A hybrid cooking style that blends Mexican cuisine with Southern American barbecue
A peek inside stylish Harvest Seasonal Grill
Harvest has been getting a lot of attention lately for its farm-to-table menu
Take a hard look at your restaurant 
Lack of movement by one restaurant owner kept the business from going forward
An inside look at Irvington Bar & Restaurant
Chef David Nichols favors carefully prepared market ingredients and straightforward presentations
Chef Zach Pollack inspired by Italy 
Maybe in another life, Zach Pollack was born and lived in Italy
Is your restaurant properly seasoning its food? 
Tasting the food you serve is important
Inside Boston's dynamic Steel & Rye restaurant
Chef Chris Parsons says Steel & Rye is the result of his desire to define what Americana means to him
Penton Restaurant Group

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