Bret Thorn

🍽 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News, has shaped F&B coverage since 1999. He previously worked in Thailand and wrote for The New York Sun (2005-2008). Thorn studied history at Tufts University and French cuisine at Le Cordon Bleu. He contributed to the Oxford Encyclopedia (2012) and won the Jesse H. Neal Award (2006). Thorn, residing in Brooklyn, has explored Asian cuisines extensively, especially Thai.

🍴 Bret Thorn, a Colorado native living in Brooklyn, NY, is the Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality. He joined NRN in 1999 and became part of Restaurant Hospitality in 2016. Thorn, a Tufts University graduate, has been recognized with the 2006 Jesse H. Neal National Business Journalism Award. He served as president of IFEC in 2005 and joined the Disciples d’Escoffier in 2014. Thorn has authored entries in food encyclopedias published in 2012 and 2015.

🍽 Bret Thorn, Nation’s Restaurant News Senior Food & Beverage Editor since 1999, lives in Brooklyn, NY. With a BA in history from Tufts University (1990) and a cooking certificate from Le Cordon Bleu (1986), he served as IFEC president in 2005. Thorn won the 2006 Jesse H. Neal Award and contributed to food encyclopedias in 2012 and 2015. Previously, he wrote for The New York Sun (2005-2008) and lived in Thailand for five years.

🍦 Zac Young's Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino in Mashantucket, Conn., sees a sundae resurgence. By Q3 2025, 15.3% of U.S. restaurants serve sundaes, up from 13.7% in 2020. Trending toppings include blueberry (+20.6%), pistachio (+25.9%), pretzels (+21.7%), and gummies (+21.6%). Sundaes range from $12 to $38, with options like The Unicorn, The Piescream Cone, and Palladino’s banana split. Sundaes are presented with sauces at the bottom for a lasting experience.

🍴 Bret Thorn, a Denver native, is the Senior Food & Beverage Editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. In 2006, he won the Jesse H. Neal Award. A Tufts University magna cum laude graduate, Bret also studied at Le Cordon Bleu and worked for ABC News in 1989. He authored entries in the Oxford Encyclopedia (2012) and the Oxford Companion (2015). Inducted into Disciples d’Escoffier in 2014, he resides in Brooklyn, NY.

🍴 Bret Thorn, a Colorado native, serves as Senior Food & Beverage Editor for Nation's Restaurant News since 1999, sharing expertise in culinary trends. He has a BA in History from Tufts University and studied at Le Cordon Bleu, Paris. Thorn's career highlights include writing for The New York Sun (2005-2008) and working for ABC News in 1989. Awarded the 2006 Jesse H. Neal Award, he resides in Brooklyn, N.Y., and contributes to major publications.

🍴 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News since 1999, is known for his expertise in food trends and French cuisine. Educated at Tufts University and Le Cordon Bleu, he has written for the New York Sun (2005-2008) and Asia Times (1995-1997). Winner of the 2006 Jesse H. Neal Award, he also served as IFEC president in 2005. Thorn resides in Brooklyn, NY, and hosts "In the Kitchen with Bret Thorn" podcast.

🍴 Bret Thorn is the senior food & beverage editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He studied at Tufts University (BA in history, 1990) and Le Cordon Bleu (1986). Thorn worked in Thailand from 1992 to 1997 and covered Tiananmen Square protests for ABC News in 1989. He served as president of IFEC in 2005 and won a Neal Award in 2006. Thorn lives in Brooklyn, N.Y. and is a published author in food literature.