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Supper With Sylvia Podcast Features Melman Family 2nd Generation
Veteran TV Journalist Sylvia Perez Highlights Lettuce Entertain You Group
If you were born in Chicago or have lived here for a number of years, you have likely heard of the Lettuce Entertain You Enterprises (LEYE) restaurant group that Rich Melman co-founded in 1971 and led to tremendous success. Given that the group has some of the city's most prominent restaurants, including the 1971 flagship R.J. Grunt's, chances are good you have probably dined in at least one of their establishments.
While Rich Melman is still very much in charge of the 100+ restaurants in the group, his children are completely engrossed as the second generation of Melman leadership: R.J. as president and CEO and Jerrod and Molly as executive partners.
This second generation is the focus of a Supper with Sylvia podcast, hosted by Sylvia Perez — who recently stepped aside from a 37-year career in Chicago TV news, the last 10 as an anchor on Fox 32 Chicago. The podcast featured Sylvia's interview with Jerrod and Molly Melman and was taped live at Sushi-San (yes, an LEYE restaurant) in Chicago's Lincoln Park neighborhood.
I was invited to attend the taping because proceeds from ticket sales were donated to Chicago Chefs Cook, the culinary community's philanthropic arm, which I have covered since its launch in 2022.
Jerrod and Molly — restaurant royalty in Chicago — were engaging and down-to-earth. Molly discussed how she started out as a teacher before joining the family business.
Both siblings said they grew up around LEYE's restaurants and they made personal decisions to join the company without pressure from their father. They said trust, complementary roles, and shared enthusiasm help them work together and make decisions, and they had high praise for brother R.J., who was unable to attend.
Jerrod credited the company’s partnership model, which gives key employees elevated roles in management, as a competitive advantage that encourages partners to care for restaurants as their own. Both Melmans described success through guest loyalty, strong teams, and positive employee experiences. They adjust menus based on sales and guest response, and close or change concepts that do not connect with customers.
No more spoilers. I highly recommend that you click the button below to access the podcast, and keep scrolling for some more photos from the event.
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