Jordan Andino Q&A

Celebrity Chef and Owner, Flip Sigi, New York City

Robert & Jason Tillis Q&A

CEO and President, Imperial Dade

Victoria Vega Q&A

Vice President of Operations for Unidine’s Corporate Culinary Group, and President, SHFM

Stefanie Kyles Q&A

CEO and President, Vassilaros & Sons Coffee Co.

Jeff Carcara Q&A

CEO, Barteca Restaurant Group

Michael Lastoria Q&A

CEO, President, and Co-Founder, &pizza

Benjamin Prelvukaj and Benjamin Sinanaj Q&A

Owners, Benjamin Steakhouse, Benjamin Steakhouse Prime, and The Sea Fire Grill

Pat LaFrieda Q&A

CEO, Pat LaFrieda Meat Purveyors
Montague February 2018 728×90
Carolyn D Richmond

Carolyn D. Richmond Q&A

Chair, Hospitality Practice Group at Fox Rothschild LLP, NYC
Angie Mar The Beatrice Inn

Angie Mar Q&A

Executive Chef and Owner, The Beatrice Inn, New York, NY
Herb Karlitz Harlem EatUp

Herb Karlitz Q&A

Founder, Karlitz & Company, Inc., and Harlem EatUp!, NYC
Danny Meyer

Danny Meyer Q&A

NYC Restaurateur and CEO, Union Square Hospitality Group
Tilman Fertitta

Tilman Fertitta Q&A

CEO, Landry’s, Inc. and Star of ‘Billion Dollar Buyer’
Josh Laurano

Josh Laurano Q&A

Executive Chef / Partner, La Sirena
Donatella Arpaia

Donatella Arpaia Q&A

Celebrity Chef and Restaurateur
Michel Mroue´

Michel Mroue´ Q&A

Executive Director of the NYC Food & Beverage Hospitality Council (a program by NYC Small Business Services)
John Meadow

John Meadow Q&A

Founder and President of LDV Hospitality
Maria Loi

Maria Loi Q&A

Executive Chef/Owner, Loi Estiatorio, New York, NY
Claus Meyer

Claus Meyer Q&A

Danish Culinary Entrepreneur

Clyde Phillips Q&A

Executive Producer, AMC's Feed the Beast

Anne Burrell Q&A

Chef and TV Personality

Julie Rose Q&A

President, Sweet Hospitality Group

Tom Colicchio Q&A

Head Judge on Bravo's Top Chef, and President & Executive Chef, Crafted Hospitality

Chazz Palminteri Q&A

Actor, Screenwriter, Producer, and Partner, Chazz Palminteri Ristorante Italiano

Drew Nieporent Q&A

Founder and Owner of Myriad Restaurant Group

Alex Guarnaschelli Q&A

For this month's exclusive Q&A interview, Total Food Service sat down to talk with Alex...

Louise Vongerichten Q&A

How did Chefs Club come to be?

Our first location was Aspen, where we opened in 2012.  We are in partnership with Food and Wine magazine, serving inventive recipes from its Best New Chefs. We celebrated our first anniversary in New York in November.

Beth Shapiro Q&A

What was the mission you inherited and how has it evolved?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states.

Andrew Rigie Q&A

What led to the creation of the Hospitality Alliance?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states. There are more than 24,000 eating and drinking establishments in the five boroughs.

Christina Tosi Q&A

How did you start out in the food business?

My family’s from Ohio and food was a really big central part of our daily lives.  You meet up around food; you cook food and bring it to other people.  Food continued to be a really big part of our family life so I fell in love with food and feeding others at a very early age...

Paul Wahlberg Q&A

How did you get into the Foodservice industry?

I was born in Dorchester, MA one of nine siblings; I spent lots of time in the family kitchen with my mother Alma. At the age of 11 or 12, I fell in love with food over a simple Eggplant Parmesan sandwich at a friends’ house. My cooking was influenced by the Sunday suppers at home with family and friends.  I always loved cooking and began working as a caterer while I was in school. From there, I worked my way up at various restaurants, cooking in Massachusetts and Washington, D.C...

Michael Lessing Q&A

Your family has been in the restaurant business since 1890. Tell me a little about your growth and how the firm grew from beyond Manhattan and into the catering business, for example?

The company was founded by Maxwell Lessing in 1890 and is operated to this day by 15 family members representing three generations of Lessing’s. Our highly diversified company feeds more than 40,000 guests a day at over 100 corporate, educational, country club, and manufacturing plant locations throughout the Northeast. Maxwell Lessing was an innovator. He responded to the explosion of the urban worker population in the 1890’s by opening the first convenient lunch counter. By the late 1920’s, Lessing’s was serving meals to New York’s workforce in as many as 20 locations in the financial district and the New York Stock Exchange.

Q&A Bruce and Eric Bromberg

What attracted you both to the restaurant industry?

BB: We love cooking and making people happy. Restaurants were always such a huge part of our childhood, and we had our favorite in every place we used to travel to.
EB: Rocky Aoki of Benihana was a huge inspiration.

Q&A Marc Murphy

Chef and Owner of Benchmarc Restaurants

Q&A Jim Calvin

Convenience stores have gone from places where you can just buy a big soda to where you might even buy dinner these days.  Jim Calvin, president of the New York Association of Convenience Stores (NYACS) talks about the growth of this “neighborhood” industry.

Alan Rosen

Alan Rosen Q&A

Not everyone wants to go into the family business. But Alan Rosen, Owner of Junior’s Cheesecake, knew he was going to do it almost from the day he was born.

Geoffrey Zakarian Q&A

Geoffrey Zakarian is an Armenian-American Iron Chef, restaurateur, television personality and author. He is the executive chef of several restaurants in New York City, Atlantic City and Miami. He's currently starring in the Food Network's top-rated Chopped series.

Martha Stewart Q&A

Martha Stewart is an American businesswoman, writer, and television personality. As founder of Martha Stewart Living Omnimedia, she has gained success through a variety of business ventures. TFS visited with the icon at the recent Tri-State Foodservice Show in New Jersey.

Q&A Jonathan Wright

Jonathan Wright has been appointed Executive Chef of Rainbow Room. Lauded for his ability to command a kitchen and execute a wide range of cuisines, Chef Wright brings more than 20 years of international culinary experience to the iconic New York venue.

Q&A Mark Grossich

Mark Grossich has had many careers. He ran a chain of newspapers.  He ran a modeling agency.  An ad agency, a PR company.  The list goes on and on.

Q&A Sabrina Capannola

Sabrina Capanola likes to tell this story. "If you find somebody who's 18 and knows what it is they want to do with their life, could you please have them call me?

Ahmass Fakahany & Chef Michael White Q&A

Brick by brick they built the Altamarea Group with a shared vision to create restaurant brands that are distinct in concept but united in delivering unsurpassed quality and outstanding service. Total Food sat down with Ahmass to discuss Altamarea Group's beginning and future.

Willie Degel Q&A

Owner of Uncle Jack's Steak House, this thriving, hard-driving business manager, and sometime chef, loves his life, and though he never stops thinking about it, not even for a minute, he's proud that he can claim one of New York's most popular steak house chains as his very own.

Michael Lomonaco

Michael Lomonaco Q&A

Michael Lomonaco thought he'd take the elevator up to his office but he really needed to get his glasses repaired so, a little after 8 on a sunny September morning, he went down to the optical shop in the lobby. It was a fateful decision for the noted American chef/director at the time, restaurateur and TV personality.
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