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The Pelham House Playbook

The Pelham House Playbook

Since taking the reins of Pelham House Resort from his father, Managing Partner John McCarthy has tackled some of hospitality’s toughest challenges: retaining staff, maintaining consistency, and operating year-round on Cape Cod, where many businesses close for the winter. Today, Pelham House has grown into a hospitality ecosystem encompassing three hotels, five restaurants, a working farm—and a repurposed hotel that provides housing for some of its 400 employees. “I’ve always been a big believer in throwing mud up against the…

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Balmoral: Where Everyone Dines Like Royals

Balmoral: Where Everyone Dines Like Royals

On a visit to Balmoral Castle in Scotland, Colin Smith had a flash of inspiration. Surrounded by gold-rimmed Royal Albert china and gleaming crystal, he thought: Everyone should dine like this. And he set out to make it so. Over the next several years, Smith—an experienced, award-winning restaurateur—quietly amassed a collection of fine dinnerware: delicate teacups, ornate saucers, and heirloom-quality plates. In 2018, he opened Balmoral Restaurant in St. Charles, Illinois, a Scottish concept built as much on atmosphere as…

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Anna Maria’s Culinary Journey: Rooted in Heart, Hard Work, and Heritage

Anna Maria’s Culinary Journey: Rooted in Heart, Hard Work, and Heritage

Anna Maria Santorelli built a remarkable culinary career in New York City’s highest circles by relying on one simple truth she learned from her Italian family: outwork everyone, and treat people with warmth and respect. That ethic propelled her from immigrant beginnings to roles at Gracie Mansion, where she cooked for mayors, world leaders, and celebrities, and later to the position of executive chef for one of Midtown Manhattan’s most prominent hospitality organizations. Her journey—both humbling and surreal—was shaped by…

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Sushi Served Right—In a Japanese Garden in Maine

Sushi Served Right—In a Japanese Garden in Maine

There was a time when Rattanak “Ram” Tray wondered if working in restaurants could ever be a “real” career. “I’d been in restaurants since I was 14,” he recalls. “But I wasn’t sure I could build a future in them. So, I decided to go to college and study accounting. That’s when I realized I didn’t want to be stuck in a cubicle for the rest of my life.” Today, far from any cubicle, the chef-owner of Yosaku Restaurant in Portland, Maine…

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FS Food Group
Striking gold with Texas brisket, ethnic fusion

Striking gold with Texas brisket, ethnic fusion

FS Food Group CEO Frank Scibelli was an MBA graduate whose only experience with cooking was growing up in an Italian family. But somewhere along the way he recognized that good home-style cooking was exactly what the people of Charlotte, N.C. needed. And he built his first restaurant there. Some 34 years since opening the door to Mama Ricotta’s, Scibelli’s restaurant group has opened 17 restaurants serving crowd pleasing menus of Italian comfort fare, Asian fusion, and wood-fired southern barbecue….

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The Downtown Grille is a happening spot in Winston-Salem, N.C.
Going with the flow

Going with the flow

Two years after iconic Stephan Parry restaurant The Downtown Grille pulled up stakes from Charlottesville, Va. relocating to Winston-Salem, N.C., the 28-year-old restaurant continues to strike gold by plating traditional dishes with a progressive flair. Located on the main level of a freshly renovated 18-floor building at 500 West 5th St., the restaurant is strategically positioned in the entrepreneurial hub of the downtown, catering to a broad spectrum of professionals and foodies. “We’re in this very cool building on the…

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SaltBrush in Boise
From Cape Town to Boise

From Cape Town to Boise

South African native Neil Grant made his fame and fortune in hospitality in his homeland. He did this after immersing himself in the wine industry in California, and earning his chops as a sommelier, before returning to the continent to open a succession of successful restaurants, including Burrata of Cape Town. Lauded for his expertise in wine and his vision for hospitality, Grant sold his restaurant stake in South Africa and returned with his American wife to the US to…

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Cecchi's is the newest hot spot in NYC's Greenwich Village
Famous Maitre D’ opens NYC hot spot

Famous Maitre D’ opens NYC hot spot

Michael Cecchi-Azzolina’s phone number used to be passed around among celebrities and Manhattan’s A Listers. His was the name you needed to know to get a seat at some of Manhattan’s trendiest and most influential restaurants, including La Rousse, The Water Club, The River Cafe, Raoul’s and Le Coucou. Model Brooke Shields writes of Cecchi-Azzolina on the dust-jacket of his bestselling book Your Table is Ready, Tales of a New York City Maitre D.’ Shields rhapsodizes about her time spent…

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KEO Asian bowl with egg, veg, and beef
KEO Asian tickles tastebuds in Oklahoma

KEO Asian tickles tastebuds in Oklahoma

Bill and Zahidah Hyman didn’t set out to be the masterminds of a fantastically popular Pan Asian concept in Oklahoma. Far from it. Their initial goal was to make the most of their corporate lives; he working in pharmaceutical sales, she working for a large cosmetics brand. But after working for a long while in corporations that did not foster their creativity, Bill and Zahidah decided to enter the hospitality space armed with her Cambodian/Pan Asian family recipes and an…

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Strategies to increase foot traffic

Strategies to increase foot traffic

Amanda Lewis says there’s a better way for restaurants to pull in customers. And to make the patron experience so worthwhile they become devotees of the hospitality brand. She knows from which she speaks. Over the Christmas season Lewis transformed a restaurant into a North Pole wonderland so beautiful that a neighborhood Italian restaurant in Weymouth, Mass. was booked solid from Nov. 1 until the end of January. Reservations for The Venetian Restaurant became so hard to get that patrons…

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