Michael Bonadies

Highly respected in the hospitality industry as an accomplished entrepreneur, leader, writer, and speaker, Michael Bonadies is currently President of Bonadies Hospitality LLC, an international hospitality firm with projects in the U.S., and across the globe. His projects range from developing the 5 star Mondrian Hotel in Doha, Qatar to creating a fast casual burger concept for New York City and Beijing to coaching the management teams of emerging brands and start-ups. Among his clients are Grace Bay Resorts, Morgans Hotel Group, Marriott International, sbe Hotels, Four Seasons New Orleans, Al Hamla Hospitality, Langham Hotels & Resorts, El Cortez Hotel & Casino, Salamander Resort & Spa, the Empire State Building, BuzzTable and WeWork.

Bonadies currently serves on the boards of Tupelo Honey Southern Kitchen & Bar and Nolan Partners International. Previously, Michael was President & CEO of 21c Museum Hotels; and, before that a co-founder of Drew Nieporent’s Myriad Restaurant Group where he
helped create and operate such world-famous restaurants as Nobu, Montrachet and Rubicon. Michael has been a contributor to Food Arts, Food & Wine, Gourmet, Wine & Spirits and Santé and won the James Beard Foundation Journalism Award for Magazine Writing on Spirits, Beer and Wine
in 1996. In 1998, he published Sip by Sip — An Insider’s Guide to Learning All About Wine. Michael began his hospitality career washing dishes at Clyde’s, in between rugby games, while attending Georgetown University in Washington, DC, from which he graduated Magna Cum Laude and Phi Beta Kappa.