Saturday, September 17, 2011

Michael Bonadies Spoke Recently to Asheville Independent Restaurant Association Membership

Michael Bonadies takes time for a photo with me

Press Release:
The Asheville Independent Restaurant Association, which has grown its membership to 70 independently owned Asheville restaurants, will host a noted restaurateur, writer and consultant at its general membership meeting Tuesday, September 13 at the Asheville Chamber of Commerce.

Michael Bonadies, founding partner in Drew Nieporent’s Myriad Restaurant Group, which owns and operates such landmark New York restaurants as Tribeca Grill and Nobu as well as Nobu London, Nobu 57, Centrico and San Francisco’s Rubicon, will speak to AIR membership about restaurant trends and issues. Bonadies is responsible for management of Myriad’s consulting and contract management services, the start up of new Myriad restaurants, new business development and new restaurant start ups. He also manages the food and beverage operations for the Sports Club in Los Angeles and New York as well as The Coach House on Martha’s Vineyard.

In addition, Bonadies is a frequent contributor to Saveur, Gourmet, Wine & Spirits, Food & Wine, Sante, Food Arts and Restaurant Hospitality. He is author of Sip by Sip – An Insider’s Guide to Learning All About Wine and received the James Beard Foundation Journalism Award for Magazine Writing on Spirits, Beer and Wine in 1996.

Monday, September 12, AIR hosted a reception in the Sunset Terrace Dining Room at The Grove Park Inn Resort & Spa in honor of Michael Bonadies.  This gave the membership and Board of Directors time to talk with Bonadies one on one.  The following morning, Tuesday, September 13, Bonadies spoke to the AIR membership and partners at the Chamber.

Just Google his name and see the world of restaurants with which he has been involved.  The man is an icon in the restaurant scene both nationally and internationally.  Many of his current projects take him to Asia and the Middle East.  There is a reason that so many restaurateurs take time out of their busy schedule to hear him speak.

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