Search

NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?


Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur

 

Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of LittleThings.com

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of Edmunds.com

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of Reputation.com

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

Tuesday
Jul072015

Chef Michael Reardon: Margaux NYC at The Marlton Hotel

My NativeAdVice:

Bio:

Chef Michael Reardon was born and raised in upstate New York. He started as a dishwasher in his early teens, moving up the ranks and working almost every position in local restaurants throughout his youth. Summers were spent working in various kitchens in the Hamptons, followed by a move to NYC for a tournant position at the esteemed Le Bernardin.

Reardon then headed out west to run Tra Vigne in St. Helena, Napa. The west coast and year round produce, along with an emphasis on seasonal & local food appealed greatly. After Tra Vigne, he was recruited to be the Executive Chef of Shutters Hotel in Santa Monica, overseeing multiple restaurants. Reardon has travelled extensively throughout France and the Italian Riviera, spending significant time working (and eating) in local kitchens and with farmers. When not in the kitchen, Reardon prefers to spend his time at the Farmer’s Markets of NYC, Santa Monica, and St. Helena.

How did you get into the culinary industry?

I grew up in upstate NY, and I started washing dishes and bussing ta-bles at a small family restaurant when I was 13 years old. After spending a few months in a restaurant kitchen, I knew I wanted to learn how to cook and be a chef.

Tell us about Margaux. What inspired the idea and what is your vision for the restaurant?

Margaux, ironically, is not a Bordealaise style restaurant. We do love the idea of terroir and wine though, but it’s not limited to France, or any country. We wanted to do a seasonal “vegetable focused” menu with influences from the Mediterranean, including North Africa and the Middle East.  

What strategic partnerships/marketing strategies have you im-plemented that have attributed to Margaux’s success?

We buy all of our dairy and most of our produce from small farms from upstate NY, the Berkshires, Long Island, and other area farms. We are really focused on the quality of the food and service, and then hope the word of mouth from travelling hotel guests as well as lo-cals/neighbors continues to spread.

What industry trends are you noticing and how do you capitalize on them?

We really wanted to create a high quality experience that people could afford to enjoy several times a week. In terms of industry trends, we try to focus on using as many local and organic products as possible, and why wouldn’t you, considering the availability and quality.

Life Motto?

Make it nice.

Your greatest success as Executive Head Chef of Margaux?

One of my greatest rewards is watching our team grow and mature.

Most difficult moment-how did you overcome and what did you learn?

In 2008 I was working in Los Angeles and was in the process of open-ing a restaurant. Suddenly everything we had known, in terms of cus-tomer volume, value, and owner expectations changed. We had to change the style of the layout as well as the menu in the middle of construction. During that year, I learned that people love comfort food, no matter what the economic climate.

Your advice to an aspiring chef/restaurateur?

Buy really comfortable shoes.

Describe the ideal experience at Margaux.

If it’s a cold winter’s night, I would grab an Old Fashioned (on draught) and enjoy by the fireplace. Then I would move to dinner in the dining room, have some local burrata with roasted acorn squash, followed by a braised grass fed short rib over braised root vegetables, and finish with a chocolate budino. After dinner I would sit at the bar with an af-ter dinner drink and chat with one of the comedic bartenders.

How important are architecture/design to the success of Margaux?

Both architecture and design played a huge role in the success of Margaux. The room feels warm and comfortable and helps set the vibe for the meal. The Lobby is great in the cooler months and the so-larium (the back room of the restaurant) is as summery as it gets.

Most popular dishes/drinks and your favorites?

We print the menu daily, so there are always some changes, but I would say that the rotisserie chicken is one of our most popular dish-es. My personal favorite is the squid ink bucatini with lobster and Ca-labrian chile.

How do you motivate your employees?

Through communication and empowerment. Praise in public and criti-cize in private.

One food and drink left on earth, what would you choose?

Oysters and Champagne

What literature is on your bed stand?

8 Minute Meditation

Role model - business and personal?

Richard Branson

Current passion?

I’m really into using rhubarb for savory dishes instead of sweet ones at the moment. I’ve been spending time at Quail Hill Farm and love being involved from seed to table.

Favorite travel destination?

San Remo – the Ligurian coast has some of the best seafood in the world, and I like to visit Taggische to grab some a few bottles of the best olive oil in the world (in my opinion).

What's next for Margaux?

Heirloom Tomato Season!

http://www.margauxnyc.com/