President & Founder / Partner
As the son of one of the country’s leading restaurateurs, Michael Stillman grew up with a special vantage point on the inner workings of the industry. Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining a loyal clientele.
After graduating from Brown University with a double degree in Modern and Contemporary Painting and African-American Political Theory, Michael worked for the acclaimed Union Square Hospitality Group before learning the business of The Smith & Wollensky Restaurant Group from the ground up. After stints in the restaurants’ kitchens and purchasing departments, Michael played a critical role in the opening of the Smith & Wollensky restaurants in Houston, Dallas, and Boston. During openings, Michael participated in staff recruitment and training, menu development, and operations.
Michael channeled his creative vision and business sense into the concept creation of Quality Meats, which opened in 2006 in the space that had been Manhattan Ocean Club which had enjoyed a successful 22-year run. Michael led the execution of every aspect of the new restaurant, from recruiting acclaimed designers AvroKO and talented young chef Craig Koketsu to negotiating lease terms and working with contractors to keep the job on budget and schedule. During its first year of business, Quality Meats more than doubled the revenues achieved by Manhattan Ocean Club at the end of its successful run.
Working with the same design and culinary team, Michael upped the ante by envisioning an ephemeral concept that literally changed throughout the year, in tune with New York’s seasons, in the space that had been Park Avenue Café. A task that would be daunting to another restaurateur was taken in stride and made a reality to critical and popular acclaim.
In addition to its popularity, the restaurant is also a fiscal accomplishment: in its first twelve months of operations, Park Avenue Autumn (Winter, Spring, Summer) grew revenues by more than 50 percent of the recent revenues achieved by the previous occupant of that space.
