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
Why your bartenders' service should be top-notch 
It’s all about doing the simple things right—the blocking and tackling
José Andrés: Not your everyday commencement speaker 
The celebrity chef offers some tasty life lessons to the graduating class of George Washington University
Gambling with your restaurant's reputation 
Cooking competition TV shows are going too far, Restaurant Hospitality editor-in-chief Mike Sanson says.
Another top chef gets casual 
Bob Kinkead, known for his standout Washington, DC, seafood restaurant Kinkead’s, opens an Italian fast-casual pizza concept.
Should restaurants serve intoxicated customers?  1
What sorts of procedures do you have in place to prevent drunken nonsense?
Five questions for Gavin Kaysen 
We knew chef Gavin Kaysen was no ordinary chef when we stumbled upon him in 2006
Rising Stars: Michael Sindoni 
Sindoni is showing off the skills he learned after spending considerable time working in Italy
Five questions for Dena Marino 
Chef trades Aspen’s coolness for Miami’s heat and hasn’t looked back
Five questions for Tony Mantuano 
Chicago chef brings a more casual version of Spiaggia to Miami
Union Square Hospitality Group: A well-oiled machine 
Danny Meyer's company operates some of New York City's greatest restaurants
What chefs can't wait to cook 
Once the snow is gone, asparagus and ramps top the list for many winter-weary chefs.
Musings on what was, what is and what will be 
Celebrity chefs dish on how TV has changed their lives and the industry.
Five questions for Michael Mina 
Chef offers insight on how his San Francisco company has grown across the country, most recently in Miami
Should babies be brought to upscale restaurants? 
Editor-in-chief Mike Sanson weighs on the baby-at-Alinea debacle
Brandon Lockman: A bar star at Red Star 
Brandon Lockman, head bartender at Red Star Tavern & Roast House, stands out.

Sponsored Introduction Continue on to (or wait seconds) ×