Drew Nieporent, I'm Not Trying to Be Difficult

Today on our episode #420 of All in the Industry, Shari Bayer is on-location in Lower Manhattan at Nobu Downtown with her guest, Drew Nieporent, one of the most influential figures in modern American dining, known for shaping the trajectory of New York’s restaurant scene over the last four decades. The driving force behind iconic concepts like Montrachet, Tribeca Grill, Bâtard, Rubicon, & Nobu in NY & London, Drew helped redefine fine dining & bring it to a wider audience. As the founder of Myriad Restaurant Group, Drew has helped launch the careers of celebrated chefs & collaborated with longtime partners like Robert De Niro, Francis Ford Coppola, & Robin Williams. His concepts have earned critical acclaim from The New York Times, & he is also the recipient of numerous James Beard Awards.

Drew is the author of a new book, I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches, a behind-the-scenes memoir of grit, glamour, & what it really takes to build a hospitality empire in New York & beyond, now available wherever books are sold. Drew was previously our guest in May 2018 (episode #176, which gets a brief mention in his book on pg 250), & we were thrilled to have him back on our show to discuss his memoir, co-authored by Jamie Feldmar. Congrats, Drew! We're proud to call you a friend.

Today's show also features Shari's PR tip to have self-confidence; Speed Round; Industry News on the inaugural North America’s 50 Best Restaurants 2025, which took place Sept 25 at Wynn Las Vegas, naming JP & Ellia Park's Atomix in NYC as the #1 restaurant (our guests on episode #417). Congrats, all! Stay tuned for Shari's upcoming interviews from the Awards, & Revelry Las Vegas 2025, which she recorded at Sirius XM Studios at Wynn. (47:07)

Our show concludes with Shari's Solo Dining experience at Nuyores, a new restaurant in NYC's West Village by Chef/Owner Oscar Lorenzzi & Jonathan Charnay, celebrating Peruvian & South American flavors. (56:40)

Support for this episode comes from the Institute of Culinary Education. To learn more, visit ICE.edu.

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