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Senior Food & Beverage Editor<\/span><\/p>\n Bret Thorn<\/span><\/span> is senior food & beverage editor for Nation\u2019s Restaurant News and Restaurant Hospitality for Informa\u2019s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage.\u00a0<\/span><\/p>\n He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.<\/span><\/p>\n From 2005 to 2008 he also wrote the Kitchen Dish column for <\/span>The New York Sun<\/span><\/span>, covering restaurant openings and chefs\u2019 career moves in New York City<\/span>.<\/span><\/span><\/p>\n He joined <\/span>Nation\u2019s Restaurant News <\/span><\/span>in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for <\/span>Manager<\/span><\/span> magazine and <\/span>Asia Times<\/span><\/span> newspaper. He joined <\/span>Restaurant Hospitality<\/span><\/span>\u2019s staff in 2016 while retaining his position at NRN.\u00a0<\/span><\/p>\n A <\/span>magna cum laude<\/span><\/span> graduate of Tufts University in Medford, Mass., with a bachelor\u2019s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.<\/span><\/p>\n Thorn\u2019s monthly column in <\/span>Nation\u2019s Restaurant News<\/span><\/span> won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.<\/span><\/p>\n He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.<\/span><\/p>\n Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2<\/span>nd<\/sup><\/span> edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.<\/span><\/p>\n He was inducted into the Disciples d\u2019Escoffier in 2014.<\/span><\/p>\n A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.<\/span><\/p>\n Bret Thorn\u2019s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends.\u00a0<\/span><\/p>\n Bret Thorn\u2019s Experience:\u00a0<\/span><\/p>\n Nation\u2019s Restaurant News, food & beverage editor, 1999-Present<\/span> Education:<\/span> Email: <\/span>[email\u00a0protected]<\/span><\/a><\/span><\/p>\n Social Media:<\/span>
New York Sun, columnist, 2005-2008\u00a0<\/span>
Asia Times, sub editor, 1995-1997<\/span>
Manager magazine, senior editor and restaurant critic, 1992-1997<\/span>
ABC News, runner, May-July, 1989<\/span><\/p>\n
Tufts University, BA in history, 1990<\/span>
Peking University, studied Chinese language, spring, 1989<\/span>
Nanjing University, studied Chinese language and culture, fall, 1988\u00a0<\/span>
Le Cordon Bleu Ecole de Cuisine, C\u00e9rtificat El\u00e9mentaire, 1986<\/span><\/p>\n
LinkedIn: <\/span>https:\/\/www.linkedin.com\/in\/bret-thorn-468b663\/<\/a><\/span>
Facebook: <\/span>https:\/\/www.facebook.com\/bret.thorn.52<\/a><\/span>
Twitter: <\/span>@foodwriterdiary<\/a><\/span>
Instagram:<\/span> @foodwriterdiary<\/a><\/span><\/p>\n<\/div>\n