Celebrated Chef, Author & Entrepreneur
Susan Feniger is a celebrated chef, author, and entrepreneur. Her professional collaboration with Mary Sue Milliken (CITY, Ciudad, Too Hot Tamales) has led to the groundbreaking Border Grill empire, with locations in Santa Monica, Downtown LA, LAX Airport’s Tom Bradley International Terminal, Las Vegas at Mandalay Bay, and a second outpost in Las Vegas at The Forum Shops opened in October 2014. In 2013, Susan welcomed her new solo venture, the beloved Mud Hen Tavern in Hollywood. Read More >
Susan is on the board of two organizations: the LA LGBT Center, and the Scleroderma Research Foundation. In addition, she was raised in a family that emphasized giving back (tutoring as a kid). How to involve giving back in your daily life and career, and teaching our team of young kids these values.
Other causes: St Josephs Mission, political fundraisers, Alex’s Lemonade, rescue puppy, Share our Strength, being an active member of the community, etc.
As one of the original celebrity chefs, Susan has been a remarkable example of breaking out of the mold. Not only as one of the first serious female chefs, but also, moving out of the kitchen and creating food as entertainment. From her partnership with Mary Sue Milliken, to her travels around the world, to opening restaurants in LA and Las Vegas, Susan is exceptional in that she is completely career driven, while still being extremely passionate about what she does. Read More >
Other points: TV/Media Career versus Restaurant Career, and how these two tie together. Mentoring young cooks, being a business woman/woman chef and how those things clash and yet go together, working with Julia Child. Read Less ^
How passion speaks…not only in fundraising, but also as an employer, employee, talking to investors. Passion is a powerful thing, and also very contagious. Utilizing your passion in a positive way for yourself and others.
Susan’s love of travel has been immensely important to her career. Bringing foods from one culture to another and educating diners on new foods. Researching other foods is best when you travel. Learning about other cultures through their food.
Working with Michael Eisner. Also, having a business partner for 35 years, versus taking on a solo venture. Not to mention, doing both at the same time!
Susan’s involvement with Seafood Watch (Monterey Bay Aquarium). Leading the charge in terms of buying local, supporting farmers, using fresh, seasonal ingredients. Understanding where your food comes from, raising awareness about how the food gets to your plate, and then applying the awareness to making responsible food choices.