Board of directors
In 1982, along with his three brothers and three sisters, Nick opened “American Pie.” Located on Manhattan’s Upper West Side, American Pie was a N.Y. favorite for nine years. American Pie specialized in serving innovative deep-dish style pizzas, with both traditional and non-traditional fillings, and homey dessert pies and cheesecakes in a casual and family friendly atmosphere.
In 1990 Nick turned his focus to the fine dining arena. Joining the management team of the three-star restaurant, Gotham Bar and Grill, sharpened the service aspect of Nick’s management skills. For three years at Gotham he handled staff training and education and increased the restaurant’s overall profitability.
In 1993 Nick was recruited to “right the ship” at the highly acclaimed waterfront restaurant, the Hudson River Club, in New York’s World Financial Center. As the General Manager of HRC he oversaw the day-to-day operations of a multi-faceted facility which included a large-format, in-house catering facility, an off-premise catering business handling parties of 1000 or more guests, and an à la carte dining room which served 300 lunches daily.
Looking to broaden his horizons, Nick joined the highly respected co-owners of Gramercy Tavern, Danny Meyer and Tom Colicchio, in 1995. It seemed like a perfect fit for three entrepreneurial spirits, each with strong family values and a common belief in “Enlightened Hospitality.” As the Managing Partner of Gramercy Tavern, he helped create and maintain what became the number one rated restaurant in New York, widely considered one of the best restaurants in America and on anyone’s list for one of the best in the world.
Founded in 2003 Mautone Enterprises is a multifaceted food service, management and consulting company. A forward thinking organization, Mautone Enterprises is focused on extraordinary levels of excellence, balanced leadership and community involvement. Additionally, Nick was the Operating Partner of The Alexis Group that consulted to the Atlantic Hotel in Fort Lauderdale, and Citarella Restaurant & Retail Stores. Mautone Enterprises has consulted to such restaurants as Amuse, The Carlton Hotel & Country and 6-Penn Kitchen in Pittsburgh and the iconic Il Buco in Noho. In 2008, Nick assisted in opening the highly regarded; Ligne Rosset designed Apiary on Third Avenue in Manhattan and Southgate at the Jumeirah Essex House Hotel.
In 2009 Mautone Enterprises assisted in the opening of the innovative children’s café and learning center Moomah located in Tribeca. This whimsically, wonderfully, warm new concept, owned and operated by Tracey Stewart, works to give parents and caregivers an opportunity to slow down and connect with their kids. Additionally, Nick Mautone assisted veteran NY Restaurateur, Jacques Ouari, on refreshing and enhancing his chain of Jacques’ Bistros.
Nick Mautone has consulted to the Television Food Network on Food Service Operations and separately consulted to TV celebrity and author Rachael Ray. Stretching his horizons he assisted on the opening of Jezebel, NYC’s first high end kosher restaurant and cocktail lounge.
Currently Mautone Enterprises has revamped the beverage and service programs for the classic New York Hotel the Park Central and its boutique sibling, the West House. He is also assisting on the opening of Winston in Mt Kisco New York. With Partner Kathy Lin he has assisted on the redevelopment of Northwestern University Hospital in Chicago. In 2013 Mautone Enterprises started a joint venture with CohnReznick LLP, the 11th largest accounting firm in the US. In this venture Nick is starting a national operational consulting practice for CohnReznick.
In 2015 Mautone Enterprises was engaged by the global real estate firm Tishman Speyer to rebrand, reimage, retool and reinvent the historic Rainbow Room. This 90 year old business is the most iconic venue in luxury bar and entertaining.
In addition to restaurants, Nick works with beverage companies to assist in their marketing & brand management, training of sales & distribution teams, new product development and mixology. In that focus he has been the Grey Goose Vodka Brand Ambassador since 2005 and has worked with startup Brands VeeV Acai Spirit and Beleza Pura Cachaca.
Nick authored his first book “Raising the Bar; Better Drinks, Better Entertaining” published by Artisan and released in November of 2004, His second book, “The Artisan Kitchen: Holiday Cocktails” published in 2017, and is currently working on his third and fourth book projects. He has been a contributor to numerous publications writing about the industry at large, food, beverage and spirits. He has appeared as a guest on 50+ television shows and radio programs talking and educating about management, food, wine and spirits.
Nick is an acclaimed wine judge having judged in such prestigious competitions as the LA County Fair, Dallas Morning News Wine Competition and the NY Wine and Food Classic. He has shared his knowledge by teaching classes at the Institute of Culinary Education and the International Culinary Institute. Nick is a board member of the New York State Restaurant Association Manhattan Chapter and sits on its legislative council. He also has been the keynote speaker at lectures given by The New York State Restaurant Association.
Strongly believing in active participation in the community, Nick works with many local and national charities, and has been an advisor and fundraiser to non-profits focused on hunger relief and poverty alleviation.
Outside of the restaurant Nick devotes his time to his daughter Alexandra, son Nicholas and wife Terri Ludwig. A dedicated amateur astronomer, his favorite pastimes include reading, paddle boarding, kayaking, cycling and golf.