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’.

How top chefs learn from their mistakes 
Every chef makes mistakes, but how you overcome them is what counts
Behind the scenes at the 2015 South Beach Wine and Food Festival
Follow along with Restaurant Hospitality editor-in-chief Mike Sanson's Instagram snaps
Top chefs on finding their way in a high-profile industry 
It’s a rough path to becoming a revered chef
Rising Stars: Marjorie Meek-Bradley 
Meek-Bradley grew up working in a soup kitchen owned by her parents
New Orleans legend Brennan's lives again 
The legendary Brennan’s restaurant, a victim of hard times, has reclaimed its past glory in New Orleans.
Stake Chophouse & Bar debuts in San Diego
Stake Chophouse & Bar, one of several concepts from Blue Ridge Hospitality, positions itself as “not your grandpa’s steakhouse.”
Do your new cocktails have legs?  1
The best cocktails have staying power
Michael Mina's Bardot Brasserie opens at Aria in Las Vegas
The James Beard award-winning chef debuts a stylish interpretation of a Parisian brasserie
Master Mixologists: Chad Solomon and Christy Pope 
Midnight Rambler is a dark, sexy space serving neo-classical cocktails created by two top-gun mixologists
Why are restaurants ignoring dessert?  8
Restaurants are leaving revenue on the table by neglecting to offer dessert service
A peek at Chicago's newest gastro hot spot
A great chef in a cool space at an up-and-coming location makes this a must-see restaurant
FT33 chef Matt McCallister gives vegetables their due 
The 33-year-old chef has a deep respect for veggies
Bucato chef Evan Funke's pasta transcends 
Funke is a full-fledged culinary star who can make even the most strong-willed Angeleno take a no-carb break
Master Mixologist: Erick Castro 
Erick Castro is a superstar bartender who has taken San Francisco by storm
Can I please buy a friend a drink? 
Do you have procedures in place to avoid fumbles when customers buy each other drinks or dessert?
Penton Restaurant Group

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