Bret Thorn - 10 Minutes News for Hoteliers - Page 10

2 min

Lydia Shire joins Bar Enza in Cambridge, Mass., as culinary director

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, joined Nation’s Restaurant News in 1999 and Restaurant Hospitality in 2016. He hosted "In the Kitchen with Bret Thorn," wrote "Kitchen Dish" for The New York Sun from 2005 to 2008, and contributed to Manager magazine and Asia Times in Thailand from 1992 to 1997. A magna cum laude Tufts University graduate and a member of Phi Beta Kappa, Thorn also attended Le Cordon Bleu in Paris. His work on food and beverage trends won the 2006 Jesse H. Neal National Business Journalism Award. Inducted into the Disciples d’Escoffier in 2014, he's a Colorado native currently residing in Brooklyn, NY.

2 min

New on the Menu: Smoked oysters and aged duck pie

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News since 1999 and Restaurant Hospitality from 2016, has expertise in food and beverage trends and French and Asian cuisines. He hosted "In the Kitchen with Bret Thorn" podcast, wrote for The New York Sun (2005-2008), and was part of Asia Times and Manager magazine in Thailand (1992-1997). With a BA in History from Tufts University, he also studied at Le Cordon Bleu in Paris. Thorn won the 2006 Jesse H. Neal Award, was president of the IFEC in 2005, and inducted into the Disciples d'Escoffier in 2014. He authored entries for the Oxford Encyclopedia (2012) and Oxford Companion to Sugar and Sweets (2015). Originally from Denver, he now resides in Brooklyn, N.Y. Contact him at [email protected] and follow him on social media.

2 min

6 Creative takes on the Espresso Martini

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn." Wrote for The New York Sun (2005-2008), and in Thailand for Manager magazine and Asia Times newspaper. Graduated magna cum laude from Tufts University, studied at Le Cordon Bleu, and during Tiananmen Square in 1989, worked for ABC News. Won the 2006 Jesse H. Neal Award, was IFEC president in 2005, and authored food entries in Oxford publications (2012, 2015). Inducted into Disciples d'Escoffier in 2014, based in Brooklyn, New York.

2 min

New on the Menu: Sichuan mushrooms and Moroccan lamb

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, covers F&B trends and guides coverage. Host of "In the Kitchen with Bret Thorn" podcast, he also wrote "Kitchen Dish" column for The New York Sun (2005-2008). Prior to joining NRN, Thorn lived in Thailand writing for Manager magazine and Asia Times. A magna cum laude Tufts University graduate (BA in History), he studied French cooking at Le Cordon Bleu in Paris and Chinese culture at Nanjing and Beijing Universities. His work includes contributions to the Oxford Encyclopedia of Food and Drink in America (2012) and Oxford Companion to Sugar and Sweets (2015). Thorn won the 2006 Jesse H. Neal Award and was inducted into the Disciples d'Escoffier in 2014. Native of Denver, he resides in Brooklyn, NY. His expertise spans French cuisine and Asian culinary trends, restaurant operations, and service trends. Email: [email protected], active on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

2 min

Chef Dale Talde opens Tigress restaurant in Naples, Fla.

🍝 Bret Thorn, Senior Food & Beverage Editor, has been with Nation’s Restaurant News since 1999 and added Restaurant Hospitality to his role in 2016. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun (2005-2008). Thorn, a magna cum laude graduate from Tufts University with a BA in history, studied at Le Cordon Bleu and was in Beijing during the 1989 Tiananmen Square protests. Winner of the 2006 Jesse H. Neal Award and inducted into the Disciples d’Escoffier in 2014, he authored food entries in Oxford Encyclopedias. Thorn's career spans roles at Manager magazine, Asia Times, and ABC News.

2 min

Atlanta chef Steven Satterfield opens Madeira Park

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, reports on food and beverage trends and hosts "In the Kitchen with Bret Thorn" podcast. Writing since 1999, Thorn's expertise includes French cuisine and Asian foods, with a focus on Thailand. He was a columnist for The New York Sun from 2005 to 2008, covered restaurant and business news in Thailand in the mid-90s, and worked for ABC News during 1989's Tiananmen Square events. Thorn's a magna cum laude Tufts graduate, studied at Le Cordon Bleu, and wrote for notable food encyclopedias. Inducted into Disciples d'Escoffier in 2014, he lives in Brooklyn, NY. Contact him at [email protected] or follow on LinkedIn, Facebook, Twitter, and Instagram.

2 min

New on the Menu: A baked Persian pancake and a pad Thai cookie

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, tracks F&B trends. He hosted "In the Kitchen with Bret Thorn" podcast, wrote for The New York Sun (2005-2008), and contributed to Manager magazine and Asia Times in Thailand (1992-1997). A Tufts University history graduate (1990), he studied at Le Cordon Bleu (1986) and in China during 1988-1989, including witnessing the Tiananmen Square events. Thorn won the Jesse H. Neal Award (2006) and joined Disciples d’Escoffier (2014). Contact at [email protected]

2 min

Eleven new seafood items at restaurants across the country

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, covers food and beverage trends. He hosts the podcast "In the Kitchen with Bret Thorn" and wrote for "The New York Sun" from 2005-2008. Thorn joined Nation’s Restaurant News in 1999, Restaurant Hospitality in 2016, and lived in Thailand for about five years writing for "Manager" magazine and "Asia Times." A Tufts University graduate (magna cum laude, 1990) and member of Phi Beta Kappa, he studied at Le Cordon Bleu and was in Beijing for the 1989 Tiananmen Square protests. Thorn won the 2006 Jesse H. Neal National Business Journalism Award, was IFEC president in 2005, and contributed to the Oxford Encyclopedia of Food and Drink in America (2nd edition, 2012) and Oxford Companion to Sugar and Sweets (2015). Inducted into the Disciples d’Escoffier in 2014, he's from Denver and resides in Brooklyn.

2 min

Sea urchin, the luxury seafood item that is trending in restaurants

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has a long-standing track record in food journalism. He wrote for The New York Sun from 2005-2008 and was a part of the New York City food scene. Before joining NRN, Thorn spent five years in Thailand writing for Manager magazine and Asia Times. He received a BA in history from Tufts University and studied French cooking at Le Cordon Bleu in Paris. Thorn was in Beijing in 1989, covering the Tiananmen Square protests for ABC News. His work earned him the 2006 Jesse H. Neal Award and an induction into the Disciples d'Escoffier in 2014. Thorn currently resides in Brooklyn, N.Y.

2 min

New on the Menu: Globally influenced seafood dishes

🍳 Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, tracks food and beverage trends and hosts a podcast. He started at Nation’s Restaurant News in 1999, contributed to The New York Sun from 2005 to 2008, and joined Restaurant Hospitality in 2016. Thorn is a magna cum laude graduate from Tufts University, studied at Le Cordon Bleu in Paris, and reported for ABC News during the 1989 Tiananmen Square protests. His work includes a Neal Award-winning column and contributions to Oxford food encyclopedias; he was inducted into the Disciples d’Escoffier in 2014.

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