As the colder months set in and we near the end of the shows and movies to stream, here are seven must-read books selected by hospitality leaders. 

1

Crucial Conversations Tools for Talking When Stakes Are High 
by Kerry Patternson and Joseph Grenny

(Emery Whalen, CEO/Co-Owner of QED Hospitality in New Orleans, LA and Nashville, TN)
2

The Dirty Guide to Wine: Following Flavor from Ground to Glass
by Alice Feiring

(Aria Dorsey, Director of Operations & Wine for Rolf & Daughters and Folk, in Nashville, TN)
3

Good to Great: : Why Some Companies Make the Leap and Others Don't 
by Jim Collins

(Robert LeBlanc, Founder and Creative Director of LeBLANC+SMITH in New Orleans, LA)
4

The Great Good Place: Cafes, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community
by Ray Oldenburg

(Jack McGarry, Managing Partner for Best Bar in The World Group in New York, NY)
5

Great Wine Made Simple: Straight Talk from a Master Sommelier 
by Clarkson Potter

(Alexander Harris, Culinary Director of Emma’s Torch in Brooklyn, NY)
6

Grit: The Power of Passion and Perseverance
by Angela Duckworth

(Kristine Basas, Human Resources Manager for Boka Restaurant Group in Chicago, IL)
7

On Food and Cooking: The Science and Lore of the Kitchen 
by Harold Mcgee

(Angie Rito, Chef/Partner of Don Angie and Quality Italian in New York, NY)

 

At Culinary Agents, we’re here to share career-related information about the hospitality industry. If you buy something we link to on our site, Culinary Agents may earn commission.