Michael Bonadies knows a thing or two about kitchens. Growing up in an Italian-American family near Hartford, Connecticut, he developed a love for cooking early on. At the age of 20, while attending Georgetown University, in Washington, D.C., he started his career in the food service industry as a line cook. Two decades later, in 1992, he became a founding partner in Drew Nieporent's Manhattan-based Myriad Restaurant Group, whose portfolio includes Tribeca Grill, Montrachet, and Nobu. In that role, he is involved in every step of a new restaurant's evolution, from choosing the furnishings to determining the layout of the kitchen.