On a hospitality themed episode of Roberta’s Radio, hear from Mark Canlis, fourth generation restauranteur who owns and operates Canlis restaurant in Seattle with his brother Brian. He chats with Greg Goldman, Robertas’ GM, and food writer/former server at Roberta’s Aaron Arizpe about the future of hospitality and the idea of putting staff first above everything else.The second of three sons, Mark grew up in a restaurant family. When he officially joined Canlis in 2003, he had already graduated from Cornell University, served as a Captain in Air Force Special Operations, and worked in nearly a dozen restaurants across the country. He met his wife, Anne Marie, while working for famed restaurateur Danny Meyer in opening Danny’s fifth restaurant, Blue Smoke, in Manhattan. Returning to Seattle, Mark spearheaded the effort towards generational transfer and brand modernization that has garnered the family business national acclaim as one of the finest restaurants in America. This program was brought to you by Heritage Foods USA.


“At the end of the day when I go out for my anniversary I don’t care what protein you’re matching with what wine. I just expect that the food will honor my anniversary, not that my anniversary will honor the food.” [17:00]


–Mark Canlis on Roberta’s Radio

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