Bret Thorn Patricia Cobe - 10 Minutes News for Hoteliers - Page 3

2 min

Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance

🍴 Bret Thorn, a senior food & beverage editor since 1999 at Nation’s Restaurant News and Restaurant Hospitality, focuses on food trends and operations. Previously, he wrote for The New York Sun (2005-2008) and spent five years in Thailand writing for Manager magazine and Asia Times. Thorn, a Tufts University graduate, studied at Le Cordon Bleu and in China. He won the 2006 Jesse H. Neal Award and was inducted into the Disciples d’Escoffier in 2014, residing now in Brooklyn, NY.

2 min

The ‘chicken wars’ enter a new phase

🍲 Bret Thorn is the Senior Food & Beverage Editor at Nation’s Restaurant News since 1999 and has been with Restaurant Hospitality since 2016. He is a podcast host and award-winning columnist. Thorn wrote for the New York Sun (2005-2008) and Asia Times (1995-1997). A Tufts University alumnus, he studied at Le Cordon Bleu and was involved in the 1989 Tiananmen Square events. Inducted into Disciples d’Escoffier in 2014, Thorn resides in Brooklyn.

2 min

Persian food emerges in the Middle Eastern niche

🍴 Bret Thorn, host of "In the Kitchen with Bret Thorn" podcast, is the senior food & beverage editor at Nation’s Restaurant News since 1999. He earned a BA in history from Tufts University in 1990 and studied at Le Cordon Bleu in 1986. Thorn has been involved in journalism since 1989, winning the 2006 Jesse H. Neal Award. He was inducted into the Disciples d’Escoffier in 2014 and resides in Brooklyn, NY.

2 min

Innovation rules at 2025 MenuMasters

🍴 Bret Thorn is a senior editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. His career includes writing for The New York Sun (2005-2008) and Asia Times (1995-1997). A Tufts University graduate, he also studied at Peking and Nanjing Universities in 1988-1989. Thorn won a 2006 Jesse H. Neal Award and served as IFEC president in 2005. His expertise spans food trends, French cuisine, and Asian culinary arts.

2 min

How one eatertainment concept is elevating its food game

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008) and spent five years in Thailand as a journalist for Manager magazine and Asia Times newspaper. With a BA from Tufts University and culinary training at Le Cordon Bleu Paris, Thorn was inducted into Disciples d’Escoffier in 2014. His expertise spans food and beverage trends, French cuisine, Asian cuisine, and restaurant operations. Contact him at [email protected] or through social media on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

2 min

Restaurants roll out limited-time offers at warp speed

🍴 Bret Thorn, Senior Food & Beverage Editor, joined Nation's Restaurant News in 1999 and Restaurant Hospitality in 2016. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun (2005-2008). A Tufts University magna cum laude graduate, Phi Beta Kappa member, and Le Cordon Bleu trained, Thorn won the 2006 Jesse H. Neal Award and became a Disciples d'Escoffier member in 2014. Email: [email protected] Social media: LinkedIn, Facebook, Twitter, Instagram.

2 min

Chain chefs share menu insights

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, previously wrote for The New York Sun (2005-2008). In Thailand (1992-1997), he contributed to Manager magazine and Asia Times. Graduated magna cum laude from Tufts University (1990), studied at Peking University and Nanjing University (1988-1989), and attended Le Cordon Bleu (1986). Thorn's column won the 2006 Jesse H. Neal Award and he was president of IFEC in 2005. Inducted into Disciples d’Escoffier (2014), authored entries in Oxford food encyclopedias (2012, 2015). Hosts a podcast, expert in French cuisine, Asian cuisines, restaurant trends. Contact: [email protected], LinkedIn, Facebook: Bret Thorn, Twitter and Instagram: @foodwriterdiary.

2 min

Wendy’s rolls out a new line of Frostys

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts the podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008), Asia Times (1995-1997), and Manager magazine (1992-1997) in Thailand. Thorn won the 2006 Jesse H. Neal Award, was president of IFEC in 2005, and is a published author in food and drink encyclopedias. A magna cum laude Tufts University graduate, he studied at Le Cordon Bleu and in China, witnessing Tiananmen Square events in 1989. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

2 min

Pickle-mania sweeps restaurants

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, joined in 1999. Host of "In the Kitchen with Bret Thorn" podcast. Wrote "Kitchen Dish" column for The New York Sun (2005-2008). Lived in Thailand (circa 1994-1999), writing for Manager magazine and Asia Times. Graduated magna cum laude from Tufts University (1990), Phi Beta Kappa member, studied traditional French cooking at Le Cordon Bleu in Paris. Worked for ABC News during Tiananmen Square protests (1989). Won 2006 Jesse H. Neal Award, inducted into Disciples d’Escoffier (2014), author in the Oxford Encyclopedia (2012) and Oxford Companion to Sugar and Sweets (2015). Lives in Brooklyn, NY.

2 min

Beverages catch fire

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, won the 2006 Jesse H. Neal National Business Journalism Award. He authored for The New York Sun (2005-2008), wrote for Manager magazine and Asia Times in Thailand (1992-1997), and worked for ABC News during the Tiananmen Square protests (1989). Thorn graduated magna cum laude from Tufts University in 1990 and studied at Le Cordon Bleu in Paris (1986). Inducted into Disciples d’Escoffier (2014), he's based in Brooklyn, N.Y. Contact him at [email protected] and follow on social media: LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram.

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