The Rise of a Food and Beverage Authority
In the fast-paced world of food and beverage, there are few names that stand out as much as Bret Thorn. As the senior food and beverage editor of Nation’s Restaurant News and Restaurant Hospitality, Thorn has spent over two decades covering the industry, from restaurant trends to culinary innovation.
From Thailand to the United States
Thorn’s journey began in Thailand, where he spent about five years honing his writing skills and covering business, banking and finance, as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. His experiences in Thailand not only shaped his writing style but also instilled in him a deep appreciation for the rich culinary traditions of the region.
Education and Early Career
Thorn’s educational background is equally impressive. A magna cum laude graduate of Tufts University in Medford, Massachusetts, Thorn holds a bachelor’s degree in history and is a member of Phi Beta Kappa. He also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.
- Summer 1986: Studied at Le Cordon Bleu Ecole de Cuisine in Paris, where he earned a Cértificat Elémentaire in culinary arts.
- Spring 1989: Spent a semester studying Chinese language at Peking University in China.
- Fall 1988: Studied Chinese language and culture at Nanjing University in China.
A Career Spanning Multiple Publications
Thorn’s career spans multiple publications, including Nation’s Restaurant News, where he has been a food and beverage editor since 1999. He also worked as a columnist for the New York Sun from 2005 to 2008, covering restaurant openings and chefs’ career moves in New York City.
| Publication | Position | Duration |
|---|---|---|
| Nation’s Restaurant News | Food & Beverage Editor | 1999-Present |
| New York Sun | Columnist | 2005-2008 |
| Asia Times | Sub Editor | 1995-1997 |
| Manager Magazine | Senior Editor and Restaurant Critic | 1992-1997 |
Prominent Awards and Recognition
Thorn’s work has been recognized with several prestigious awards. His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.
“Thorn’s expertise in food and beverage trends in restaurants, French cuisine, and the cuisines of Asia in general and Thailand in particular, has earned him a spot as one of the most respected voices in the industry.”
— [Anonymous]
Notable Publications and Achievements
Thorn has written extensively on various topics, including comfort food and the history of plated desserts. He wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.
Awards and Honors
Thorn has been inducted into the Disciples d’Escoffier in 2014, a prestigious culinary organization. He was also the president of the International Foodservice Editorial Council, or IFEC, in 2005.
Personal Life and Expertise
As a Colorado native and Brooklyn resident, Thorn brings a unique perspective to the industry. His 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.
