Four New Yorkers from prominent restaurant families are redefining the future of their businesses. Michael Stillman, alongside others such as Massimo Lusardi and George Spiliadis, grew up under the mentorship of their parents who were influential figures in the restaurant industry. Each of them has chosen different paths within their family businesses, blending traditional practices with innovative ideas. Despite the challenges of working with family, they aim to honor their heritage while transforming their establishments to thrive in a competitive market.
Alan Stillman, who founded T.G.I. Friday's and Smith & Wollensky, didn't encourage his son to follow in his footsteps when he was younger. Michael, a Brown grad, considered politics but ended up in the restaurant business first with Danny Meyer at Tabla.
The restaurant business often draws kids into the family legacy. Many go off on their own rather than work with mom and dad on a daily basis.
Inside are newspaper clippings, magazine stories, and a print-out of the restaurant group's latest P&L, highlighted in neon yellow with handwritten notes. "Quality Italian's wine sales were highlighted with a note: 'This isn't as good as it should be.'" says Michael.
Some take the more complicated route of working alongside their baby boomer parents. Michael Stillman followed in his father Alan's footsteps. Massimo Lusardi has several restaurants with his dad Mauro.
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