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About the Author
Bret Thorn
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
E-mail him at bret.thorn@penton.com
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2007
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- D.C.’s suburbs
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- Chefs & Champagne
- It’s all fun and games until someone loses a city
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- Celebrating Shane
- Note to self: Eat more hot dogs
- pizza barbecue
- Singapore night at the Beard House
- Undercover cocktails, steak and Andy
- Spotted!
- listen to me
- A soon-to-be-refurbished Italian villa without a chef
- hot dog
- Food by which to sing overproduced karaoke
- a good day for quotations
- A menu without a restaurant
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