Drew Nieporent

Meet the Culinary Entrepreneurs: Drew Nieporent

Meet the Culinary Entrepreneurs (MTCE) is an exclusive lecture series featuring some of America's top food business experts. Join us for our upcoming lecture on April 15, as Drew Nieporent speaks to students.

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These lectures are free for current ICE students, $15 for alumni and $40 for general public. 

Institute of Culinary Education

225 Liberty Street
3rd Floor
New York, NY 10281

Drew Nieporent is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated more than 39 restaurants around the world, including in Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, and of course, New York.

Drew's first restaurant, the groundbreaking Montrachet (1985), consistently earned three stars from The New York Times for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Drew reopened the space as Bâtard with the help of chef-partner Markus Glocker and partner John Winterman. The restaurant opened to critical acclaim, earning three stars from The New York Times and New York Magazine, and a coveted Michelin star. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of The 10 Best New Restaurants of 2014. In May of 2015, the restaurant won the James Beard award for Best New Restaurant. Each concept since has continue this pattern of awards and acclaim.

Drew graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world-class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.

Today, Drew donates his time to dozens of charities, serving on boards and as a co-chair and highly effective auctioneer at events. He'll speak to students about his illustrious career and what it takes to develop award-winning restaurants.