Michael Schulson on Staying True, Scaling Restaurants & Redefining Dining

We take Uncorked: Wine-Business-Life on the road to Alpen Rose for a wide-open conversation with chef-restaurateur Michael Schulson. Michael traces his path from his Nana’s matzo ball soup on Long Island to Philly institutions like Le Bec-Fin and Susanna Foo, then to Stephen Starr openings (Buddakan, Pod) and his own breakout with Izakaya at Borgata and Sampan in Center City.He gets real about nearly shuttering his first spot, the “Stay True” mantra that kept him going, and the operator’s rule he swears by: design first, then service, then food—because dinner is the movie now. We dive into scaling to 15+ restaurants, using analytics (down to dollars per minute per server), forecasting orders, and why his model is asses-in-seats (no ghost kitchens).There’s plenty of Philly love, some Knicks-Sixers banter, family, YPO/forum lessons, and—of course—wine: Saddlehill Reserve, a 1999 Lafite, and a 2010 Screaming Eagle.Highlights:-Origin story: from Nana’s kitchen to Le Bec-Fin → Susanna Foo → Buddakan/Pod-First ownership wins & near-misses: Sampan’s slow start and the Stay True philosophy-The 3 pillars ranked: Design, then Service, then Food (and why)-Scaling smarts: forecasting orders, minute-by-minute server productivity, AI-driven ops-Why he refuses delivery/ghost kitchens: the experience can’t be boxed-Culture and winners: how Villanova-style mindset applies beyond basketball-Partnerships, YPO/forum value, and learning to be a better partner & leader-Family & balance: being “the best dad” as his definition of success-New openings: Double Knot in Wynwood (Miami), Delray Beach, and New York