Totally Booked with Zibby
Episode: Drew Nieporent, I'M NOT TRYING TO BE DIFFICULT: Stories from the Restaurant Trenches
Date: September 25, 2025

Episode Overview

In this engaging episode, Zibby Owens interviews legendary restaurateur Drew Nieporent about his memoir, "I'M NOT TRYING TO BE DIFFICULT: Stories from the Restaurant Trenches." The conversation dives deep into Nieporent’s storied career, his feelings about legacy, the seismic events that shaped him (including 9/11 and the COVID-19 pandemic), his approach to restaurant culture and ethics, memorable industry tales, and what he wishes his readers—and aspiring restaurateurs—would take away from his book.

Key Discussion Points & Insights

Drew’s Sense of Legacy and Purpose

• Reconciling with Being Forgotten: Drew opens up about his anxieties around lasting recognition in a fast-changing food world, noting how today’s “short attention span generation” easily moves on from even the biggest achievements.
  • "It's always about the next, the newest, the latest... I've worked my entire career to refine food... and, you know, these people are making a hamburger and it's getting as much press as I'm getting." (Drew Nieporent, 04:35)
• Despite uncertainty about the permanence of his legacy, Drew highlights enduring successes like Nobu, which has been operating for over 31 years.

The Personal Behind the Professional

• Zibby emphasizes Drew's personal revelations in the book: relationships with his parents, challenges with health and body image, and struggles in family and marriage.
  • "It's a coming of age through food story... everyone's going to find a little piece of something that relates to them." (Zibby Owens, 06:34)

Being a Restaurateur During 9/11

• Drew recounts his harrowing experience on September 11, 2001: commuting to work, being stopped before entering Manhattan, and shifting his thoughts from “can we open?” to feeding first responders.
• He shares the surprisingly intimate recollection of witnessing President George W. Bush’s “We hear you” speech up close at Ground Zero.
  • "I have like a Forrest Gumpian life... there's Bush, like, literally 30 yards in front of me, and he's got a bullhorn..." (Drew Nieporent, 09:13)
• Drew also notes the deep narrative divide between 9/11 and the COVID-19 pandemic, ultimately calling the pandemic “probably worse” for the industry because of its unpredictability and impact on staffing.
  • "[With the pandemic]... I don't even have a chef. I don't have a manager. I don't have waiters. And I was like, I'm not gonna let this close me." (Drew Nieporent, 12:24)

Personal Struggles: Surviving a Stroke

• Drew briefly but powerfully describes having a catastrophic stroke, being lucky to survive, and learning to walk again.
  • "I probably should be dead, but the clot lodged apparently behind my ear. And honestly, I had. I didn't have a clue that I was having a stroke." (Drew Nieporent, 14:09)
• He speaks with candor about lasting emotional aftereffects—being unexpectedly moved to tears by watching others cry:
  • "If I'm watching a movie or TV and somebody cries, I, like, I fall apart. It just comes on me, like... I become emotional." (Drew Nieporent, 15:07)

Approach to Dining Out and Restaurant Culture

• Drew admits he loves eating out and is meticulous about both value and experience, preferring not to be anonymous in restaurants and often researching menus and reviews in advance.
  • "Honestly, the only thing that bothers me is I don't want to be anonymous... when the person who's waiting on you knows that you opened a restaurant... they're not going to hose you." (Drew Nieporent, 18:35)
• He reflects on the evolution of the business, mentioning he and his generation raised the bar for hospitality:
  • "We raised the bar... service, food, ambiance, we made it better. And we also had the guests best interests at heart." (Drew Nieporent, 21:32)
• He candidly discusses his recent use of weight loss medication (Zepbound) and how it affects his dining habits.

Advice for Upcoming Restaurateurs

• Drew stresses the importance of recognizing when a concept becomes a “brand” and suggests duplicating successful concepts, citing his experience with Nobu.
  • "You never know when you hit a brand... Now there's 56 [Nobus] around the world, but back then, you know what Nobu said? No. Didn't say it once, didn't say it twice. He said it three times. And now he's worth about $300 million." (Drew Nieporent, 25:41)
• His advice is nuanced: sometimes it's right to expand, but above all, the business should be about integrity and guest experience, not just making money.
  • "I didn't care about whether I made money or not. I just wanted to be really good. And guess what? I always felt if I did a good job, I'd make money. That's the way I felt. And unfortunately that's not the way it works." (Drew Nieporent, 26:41)

Life Lessons and Takeaways from the Book

• Drew hopes readers absorb a foundational ethic about honesty, continuous learning, and personal boundaries:
  • "Tell the truth. Be honest. Be honest with the customer. Be honest with the staff. Don't steal. Don't womanize. Don't drink too much... Always be learning. But the takeaway for this book is this was right early in my life, I knew my life was going to be about food and restaurants." (Drew Nieporent, 27:57)
• He also shares a philosophy on not letting oneself be taken advantage of, and always approaching people and situations with caution and integrity.

Memorable Quotes & Moments

• "I've worked my entire career to refine food... and, you know, these people are making a hamburger and it's getting as much press as I'm getting."
  — Drew Nieporent (04:35)
• "I knew right away when I was a kid I was gonna do [be a restaurateur]."
  — Drew Nieporent (10:33)
• "The pandemic was worse. I mean, 9/11 was such a small area, like, you know, contained.... but the pandemic was worse."
  — Drew Nieporent (12:57)
• "If I'm watching a movie or TV and somebody cries, I, like, I fall apart. It just comes on me, like... I become emotional."
  — Drew Nieporent (15:07)
• "Honestly, the only thing that bothers me is I don't want to be anonymous."
  — Drew Nieporent (18:35)
• "We raised the bar. We made the whole experience, whether it was service, food, ambiance, we made it better. And we also had the guests best interests at heart."
  — Drew Nieporent (21:32)
• "Tell the truth. Be honest. Be honest with the customer. Be honest with the staff. Don't steal. Don't womanize. Don't drink too much.... Always be learning."
  — Drew Nieporent (27:57)

Notable Segments & Timestamps

• [04:09] — Reflections on legacy, changing food trends, and acceptance
• [07:39] — 9/11 recollections and feeding first responders
• [11:29] — Comparing the impacts of 9/11 and the pandemic
• [14:02] — Surviving and recovering from a stroke
• [18:16] — Drew’s philosophy of dining out and restaurant culture today
• [23:49] — Advice for aspiring restaurateurs; the importance of brand
• [27:57] — Ethics, learning, and the fundamental takeaways from Drew’s life and career

Episode Close

The episode wraps with mutual appreciation. Drew offers a standing invitation for Zibby at Nobu, making clear that recognition—being known and seen—is still priceless in hospitality, even at the highest echelons. The dominant vibe is one of wisdom hard-won, humor, practical advice, and above all, a continuing love for the restaurant business and its community.

For anyone interested in New York’s restaurant world, entrepreneurship, or the personal journey behind culinary success, this episode is a must-listen filled with candid stories, valuable insights, and inspiration for food lovers and professionals alike.