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’.

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
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
Penton Restaurant Group

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