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Michael J. Whiteman, considered the "dean of restaurant consultants" is president of Baum+Whiteman, a New York-based international food, restaurant and hotel consulting company, responsible for creating high-profile food projects around the world. He is best known as the founding editor of Nation's Restaurant News, established in 1968, and as the business partner of restaurateur, Joe Baum for almost thirty years. [1]
In business for four decades, Whiteman's company created the world's two largest-grossing, restaurants—the Rainbow Room atop Rockefeller Center and Windows on the World; developed three of the world's first food courts—in Japan, Europe and the United States, [2] produced five of New York's three-star restaurants, and created high-profile hotel projects for Starwood, Taj Hotels, Raffles Hotel Group, Hotel Arts Barcelona, the Regent of Sydney, and Equinox in Singapore which was named one of the best hotel dining rooms in the world.
Working with the top names in architecture, graphics, design and food, from I.M Pei, Philip Johnson, Frank Gehry, Robert Stern, Robert Venturi, Milton Glaser, to James Beard, Julia Child, and Jacques Pepin, Whiteman’s firm creates new concepts for diverse sections of the food industry: including supermarkets, museums, amusement parks, hotel lobbies, drinking bars, restaurants, private clubs and botanical gardens.
As founding editor of Nation’s Restaurant News, in 1968, Whiteman built the industry’s first trade publication. A sought-after food futurist, Whiteman is a frequent speaker on trends, social ergonomics, design, service, finance, and the foundations of creating a successful business in food and hospitality. [3]
Currently his company is creating food and beverage concepts for a two-hotel convention center in Mumbai which will include more than 15 places to eat and drink; is developing five F&B venues for a new hotel in northern Punjab, and is initiating a master plan for a high-end mixed-use development project in Miami. [4]
Whiteman is a frequent contributor to national magazines and writes an annual global food trends report. [5] He is the recipient of the Silver Spoon Award bestowed by Food Arts Magazine. He lives in New York with his wife, Rozanne Gold, the four-time James Beard award-winning chef and author. Whiteman has two children, Jeremy Whiteman and Shayna DePersia.
The James Beard Foundation is a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the Foundation not only creates programs that help educate people about American cuisine, but also support and promote the chefs and other industry professionals who are behind it.
Marcus Samuelsson is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York.
Éric Frank Ripert is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
Food & Wine is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".
David Burke is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America.
Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.
David Chang is an American restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which it has retained each year since. He co-founded the influential food magazine Lucky Peach in 2011 which lasted for 25 quarterly volumes into 2017. In 2018, Chang created, produced, and starred in a Netflix original series called Ugly Delicious., and through his Majordomo Media group he has produced and/or starred in more television and podcasts. On November 29, 2020, he became the first celebrity to win the $1,000,000 top prize for his charity, Southern Smoke Foundation, and the fourteenth overall million dollar winner on Who Wants to Be a Millionaire.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the Foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027.
Starr Restaurants, stylized as STARR Restaurants, is a restaurant group headed by founder and CEO Stephen Starr, with restaurants in Philadelphia, New York City, Washington D.C., South Florida, and Paris, France.
Michael D. Symon is an American chef, restaurateur, television personality, and author. He is of Greek, Sicilian, and Eastern European descent. He is seen regularly on Food Network on shows such as Iron Chef America, Burgers, Brew and 'Que, Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on the Cooking Channel and The Chew on ABC. He has also made numerous contributions to periodicals such as Bon Appétit, Esquire, Food Arts, Gourmet, Saveur and O, The Oprah Magazine.
Joseph Harold Baum was an American restaurateur and innovator responsible for creating the country's first themed restaurants, including The Four Seasons Restaurant, Windows on the World, and the restored Rainbow Room. He was the first restaurateur to bring contemporary architects, artists and designers into his restaurant designs.
Dan Barber is chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate.
Andrew Carmellini is an American chef and restaurateur. Carmellini is the force behind the outstanding food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. His many accolades include a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two highly praised cookbooks.
Rozanne Gold is an American chef, journalist, cookbook author, and international restaurant consultant. A four-time winner of the James Beard Award, she is a graduate of Tufts University in psychology and education, and holds an MFA in poetry from the New School for Social Research in New York City.
Michel Nischan is a chef and leader in the Food is Medicine movement, as well as a four-time James Beard Foundation Award winner. He is Co-Founder and Chairman of Wholesome Wave, Founder and President of Wholesome Wave, Co-Founder of the James Beard Foundation Chefs Boot Camp for Policy is & Change along with Chefs Action Network, as well as Founder and Partner with actor Paul Newman of the former Dressing Room Restaurant. He and his Wholesome Wave team were successful at influencing legislative language in the 2014 and 2018 Federal Farm Bills, supporting affordable access to healthy, locally grown fruits and vegetables for low-income community members.
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Sydney, Toronto, Washington, DC, Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine. The restaurants are notable for their innovative take on cuisine while supporting local, sustainable and responsible farmers and food purveyors.
Daniel Humm is a Swiss chef and restaurant owner; he is chef/owner of Eleven Madison Park, The NoMad and Davies and Brook.
Mimi Sheraton is an American food critic. Her mother, Beatrice, has been described as an excellent cook and her father, Joseph Solomon, was a commission merchant in a wholesale produce market.
Meyer Davis is an internationally recognized interior design boutique with offices in New York City, Los Angeles, and London. Founded in 1999 by friends Will Meyer and Gray Davis, the firm specializes equally in residential, hospitality, retail, and workplace design, and has over seventy full-time interior designers, project managers, industrial designers, and virtual designers on staff.