Bret Thorn

🍴 Bret Thorn has been Nation’s Restaurant News’ food & beverage editor since 1999. From 2005-2008, he was a columnist for The New York Sun. In 2006, he won the Jesse H. Neal National Business Journalism Award. Thorn is a Tufts University graduate who studied at Le Cordon Bleu, Nanjing University, and Beijing University. He was inducted into the Disciples d’Escoffier in 2014 and lives in Brooklyn, N.Y. He covers food trends and was president of IFEC in 2005.

🍴 Bret Thorn is the senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality. He joined NRN in 1999 and Restaurant Hospitality in 2016. Thorn has expertise in food trends, notably in French and Asian cuisines, and holds a degree from Tufts University and a certificate from Le Cordon Bleu. His accolades include a 2006 Jesse H. Neal Award. Thorn, a Denver native now residing in Brooklyn, started his career with roles in Thailand and at The New York Sun.

🍴 Bret Thorn has been the senior food & beverage editor for Nation’s Restaurant News since 1999 and joined Restaurant Hospitality in 2016. He won the 2006 Jesse H. Neal Award for his column in Nation’s Restaurant News. Thorn holds a BA in history from Tufts University (1990) and a culinary certificate from Le Cordon Bleu (1986). He has authored entries for the Oxford Encyclopedia of Food and Drink in America (2012) and Oxford Companion to Sugar and Sweets (2015).

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News, has been with the publication since 1999 and joined Restaurant Hospitality in 2016. A Tufts University graduate, he studied at Le Cordon Bleu and in China. Thorn's career highlights include writing for The New York Sun (2005-2008), winning the 2006 Jesse H. Neal Award, and serving as IFEC president in 2005. He also contributed to the Oxford Encyclopedia (2012) and Oxford Companion (2015). Thorn resides in Brooklyn.

🍕 Casano's Pizza Parlor in Rutherford, NJ, celebrated its first anniversary, focusing on slow fermentation for better pizza crusts using wild fermented yeast and lievito madre starters. Dough ferments for 24-48 hours, mixed with Italian and King Arthur flour. Andolini’s in Tulsa, OK, offers crusts fermenting for 1-5 days, while Hundredfold in Elmont, NY, uses three-day fermentation. Bertucci's has been fermenting dough since 1981. Slow fermentation enhances flavor, texture, and digestibility, allowing customers to enjoy more slices comfortably.

🍴 Bret Thorn, Senior Food & Beverage Editor, is renowned for his expertise in food trends, particularly in French and Asian cuisines. He joined Nation’s Restaurant News in 1999, after five years in Thailand. His notable accolades include winning the 2006 Jesse H. Neal Award and serving as IFEC president in 2005. A Tufts University graduate, Thorn studied at Le Cordon Bleu and in China. He wrote entries for the Oxford Encyclopedia in 2012 and the Oxford Companion in 2015.

🍴 Bret Thorn, a senior food & beverage editor at Nation’s Restaurant News and Restaurant Hospitality, has been with NRN since 1999. He studied at Tufts University (BA in history, 1990) and Le Cordon Bleu, Paris (1986). Thorn authored entries for the Oxford Encyclopedia of Food (2012) and the Oxford Companion to Sugar (2015). In 2014, he was inducted into Disciples d’Escoffier. Thorn resides in Brooklyn, NY, and has expertise in food trends, French cuisine, and Asian cuisines.

🍴 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News since 1999, resides in Brooklyn. He graduated magna cum laude from Tufts in 1990 and studied French cuisine at Le Cordon Bleu. He worked in Thailand before joining the New York Sun (2005-2008). Thorn authored entries in the Oxford Encyclopedia (2012, 2015) and won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier in 2014, he presided over IFEC in 2005.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, has been with NRN since 1999. He served as president of IFEC in 2005 and won the 2006 Jesse H. Neal Award. Thorn, a Tufts University graduate, studied at Le Cordon Bleu. He worked for ABC News during the 1989 Tiananmen Square protests. Thorn wrote for New York Sun (2005-2008) and contributed to Oxford's food encyclopedias in 2012 and 2015.