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’.

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.
Chefs share worst advice they've ever gotten 
Sure, good advice is always welcome, but how can you be sure that the advice is good?
Ramp up the romance with 16 sips for lovers
Valentine’s Day customers are in the mood to paint the town red. Help them out with these drink ideas.
For restaurants, it's about the little things  1
When I see an untidy restaurant, it drives me nuts.
How restaurants handle slow nights  4
What if most nights at your restaurant are slow?
Rising Stars: Jennifer Puccio 
Puccio is handling the kitchens of three restaurants that have all earned three-star reviews.
Chefs, restaurateurs share their best advice 
Some cool cucumbers share the best advice they ever got or gave.
Where are your restaurant customers? 
My columns belie how much I truly respect what you do for a living.
Don't mess with menu classics
I’ve noticed a couple of problem areas in restaurants I visited recently that have become really annoying
Toast: One of Cleveland's most exciting new restaurants  2
Restaurant features hyper-local ingredients, including veggies and eggs from an urban plot down the street.
Managing the tricky balance between quality, cost 7
Editor-in-chief Mike Sanson on balance in the restaurant business

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