While Astorian money and ideology gave rise to the St. Regis, it fell upon an immigrant restaurateur to ensure the endeavor ran in a manner that matched its ambitions. Leading the charge was Rudolph “R.M.” Haan, a descendant of Hungarian bankers who first wanted to pursue finance in America, but instead turned into a failed exporter of American wines. Haan found his stride in Manhattan operating restaurants and through powerful connections, was introduced to John Jacob Astor IV, who appointed him President of the St. Regis. Among Haan’s myriad responsibilities was overseeing hotel dining in an era of daily menus that echoed elaborate banquets--far more complex than the comparatively minimal restaurant menus of today. Yale historian and author Paul Freedman, writer Zach Weiss, journalist Howie Kahn and returning design expert William Li join Brad Wulff, Global Brand Director for St. Regis Hotels and Resorts, to explore the opulence of early 20th century hotel dining, the enduring appeal of a late-night feast, and what it took to build and run a kitchen fit for royalty. Plus, author Lauren Mechling shares her elevator story.