# Gloria Dawson

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How chef Marjorie Meek-Bradley of The View creates a menu that is straightforward yet delicious

For executive chef Marjorie Meek-Bradley, the draw of The View wasn’t the novelty of the rotating restaurant or the history behind the space. It was the new owners — Union Square Hospitality Group. The restaurant group reopened the historic restaurant earlier this year. Before her role at The View,…

Big Mamma's Victor Lugger on bringing restaurant payments into the 21st century

The pandemic might have pushed Victor Lugger to create a payment app, but he argues that paying at restaurants has always been a bit broken. Asking for a check. Handing diners a printed piece of paper. Going back and forth with a credit card. “It seems insane,” Victor Lugger, the co-founder of Big …

Drew Nieporent reflects on decades in the restaurant industry

If you regularly dined out in New York City over the last 40 years, you've probably eaten at one of Drew Nieporent's restaurants. He opened nearly 40 of them, mostly in New York. His most well-known restaurant is, of course, Nobu, the restaurant that started the global sushi franchise. However, ear…

Building a culture of hospitality and growth with Cameron Mitchell's Katie Laudick

Katie Laudick perfectly encapsulates Cameron Mitchell's Restaurants' growth-from-within philosophy. She worked her way up from server and HR intern to become the company's chief people officer. She now helps to hire, train, and maintain the company's culture throughout the restaurant group's 6,000 …

Philadelphia-based chef Tyler Akin on the benefits of hotel dining

Chef Tyler Akin has a long and impressive bio. Earlier in his career, he worked at Zahav in Philadelphia and Mini Bar and Komi in D.C. More recently, he opened Bastia in Philadelphia's Hotel Anna & Bel, which helped solidify his role in redefining hotel dining. But a lot is going on behind the scen…

Moving to the 'burbs: Why BondSt chef Marc Spitzer opened a new spot in Roslyn, NY

After commuting from Long Island for decades as a partner and longtime chef at BondSt in New York City, Marc Spitzer was considering opening a restaurant in Long Island near where he grew up and lived. He teamed up with Noam Shemel, a real estate investor and Long Island native who had a deep under…

When hospitality becomes unreasonable, with food writer Adam Reiner

After working front-of-the-house roles at fine dining restaurants in New York City like Carbone, Baboo, and the Grill, Adam Reiner has seen all sorts of dining behavior. He’d like to help improve the dining experience for both diners and restaurants. His book "The New Rules of Dining Out" explores …

How Defined Hospitality leads with passion and authenticity

On the surface, Defined Hospitality's restaurants might not seem to have much in common. The Philadelphia-based restaurant group's operations include Kalaya, a southern Thai restaurant from Chef Nok Suntaranon; Pizzeria Beddia, a specialty pie spot from Chef Joe Beddia; Suraya, a spacious Lebanese …

BONUS: How Chef Avishar Barua brings humor and value to fine dining

Chef Avishar Barua sat down with guest host Gloria Dawson to discuss his Columbus, Ohio, restaurants Agni and Joya’s, what Midwestern food really is, and how he brings humor and value into fine dining. In addition to his restaurants, Avishar makes time for numerous speaking, consulting, and TV enga…

Chef Sarah Thompson on her historic James Beard win: 'We can do this'

Sarah Thompson came up in NYC restaurants like Marea and Cosme that were run by strong female leaders. When she came to Las Vegas, though, things looked very different. But at Casa Playa, her fine dining Mexican restaurant at the Wynn Las Vegas, Thompson built a team that’s about 50% female, and sh…