Behind the Scenes at the Trump Hotel - Exclusive First Interview with Daniel Mahdavian
In his first interview, Daniel Mahdavian, former Director of Food and Beverage and Sommelier at the Trump Hotel in DC, discusses balancing power, wealth, politics, and food.
Paid subscribers can listen to this interview as a podcast by clicking the link below.
Also, check out this week’s free podcast episode with the president of Inertia Films in Atlanta:
And now, on to our exclusive interview with Daniel Mahdavian!
James Bell: Thank you for joining us at the American Table. The pleasure and the honor of having Daniel Mahdavian, a veteran of the restaurant, food scene, wine scene, sommelier, and handler of all things complicated. He's here with me at San Lorenzo, which is one of our favorite restaurants. Daniel, welcome to the American Table.
Daniel Mahdavian: Jim, it's a pleasure to be here with you, Breaking Bread. I'm so pleased to finally be sitting down with you.
James Bell: Yes. It's been a few months.
Daniel Mahdavian: And catching up on that.
Daniel Mahdavian: Yeah, it has been a long time.
James Bell: Yep. Good to see you. We've known each other a long time.
Daniel Mahdavian: A long time.
James Bell: 20-plus years.
Daniel Mahdavian: Seeing that the restaurants are a big supporter of the restaurants on the hospitality scene in D. C. You're a mover shaker yourself.
James Bell: We know a lot of the same people.
Daniel Mahdavian: Yeah.
James Bell: We love them all. Most of them anyway.
Daniel Mahdavian: Most of them we do. It's good to see someone who's always on the scene.
James Bell: Tell us about your new life. You look great. You've lost a lot of weight.
Daniel Mahdavian: Thank you. I've been on a protein diet, biking a lot.
James Bell: You're not stressed anymore.
Daniel Mahdavian: You know, it's I've come a long way from working those 15 to 18 hour days at the Trump Hotel in Washington D.C. during election and inauguration year.
For just $5 a month or $50 a year, join The American Table and participate in a media revolution that explores the powerful intersections of politics, food, and culture. Your paid subscription directly supports our dedicated team based in New York, Washington DC, and Atlanta, allowing us to continue producing award-winning content that informs, inspires, and ignites meaningful conversations. A special thanks to our paid subscribers!
Keep reading with a 7-day free trial
Subscribe to The American Table to keep reading this post and get 7 days of free access to the full post archives.
 |
|