Danny Meyer
Danny Meyer is an acclaimed restaurateur, hospitality specialist, and author renowned for revolutionizing how people experience food. His accomplishments represent a lifetime of hard work, dedication, and resourcefulness — all underpinned by his unswerving commitment to making people happy. Meyer’s creative and passionate approach has revolutionized New York City's food and hospitality scene and his expertise has graced the pages of numerous books, including his own popular works. Meyer is the founder of the Union Square Hospitality Group, which includes restaurants, catering, consulting, and even an app for helping people plan the perfect meal.
Meyer was born in St. Louis, Missouri, in 1958 and entered the food service industry as a busboy at El Toreo, a Mexican restaurant owned by his parents. Although not initially drawn to the food service industry, he soon found that his natural gift for hospitality and customer service propelled him to the top. In 1985, he founded Union Square Cafe, which quickly gained a reputation as one of the top restaurants in New York City. This was followed by an impressive portfolio of accolades, such as being named the James Beard Award’s ‘Outstanding Restaurateur’ in 1999.
A passionate and creative leader, Meyer is the driving force behind what has become one of the most successful (and highest-regarded) hospitality groups in the world. He has been credited with providing new energy to the restaurant industry, both in terms of design, conception, and quality of service. Meyer has said of his approach, “I’ve always thought of restaurants as both physical and emotional places — where, for the price of a meal, you could access the heart, soul and palate of a culture, a neighborhood or even a moment in time.”
In 2006 Meyer wrote his first book, Setting the Table: The Transforming Power of Hospitality in Business. In this book, Meyer shares his conviction that hospitality is not a nicety—it is a business strategy and a key competitive advantage. In business, Meyer argues, hospitality is something that can be measured and which can be strategically deployed. Meyer also shows that he truly believes everyone in every job is responsible for ensuring the guests have an exceptional experience. Meyer’s book has was positively received and received the 2008 Award for Excellence in Hospitality.
Meyer’s second book, entitled Taking the Heat: Making Restaurants Responsible in a New Age of Accountability, was published in 2010. In the book, Meyer draws on his experiences and expertise in the world of restaurants, as well as his own philosophy of hospitality, to identify trends and disruptions in the restaurant industry and how restaurateurs can prepare for and thrive in the new age of accountability. Meyer makes the case that concerned citizens, driven by powerful stakeholders, are taking aim at restaurants for social, nutritional and environmental ills. He emphasizes that restaurants must become great members of their communities or risk becoming irrelevant.
Meyer’s groundbreaking vision, passionate creativity, and formidable ambition have changed the way people think about the restaurant industry. His successful management philosophies are applicable any industry, and his gift for hospitality create experiences that are not just memorable, but inspirational. From humble beginnings, Meyer has grown to be one of the most lauded and admired hospitality specialists in the world.
