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Bret Thorn

Articles by
Bret Thorn

Page 6
Food

Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen

Menu Talk: The chef and owner of Yoshitomo and Koji provides serious but playful takes on the cuisine.

Food

For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key

Menu Talk: The fast-casual exec discusses how Zaxbys is competing in the crowded chicken space with a new menu format, sauce innovation and compelling limited-time items.

Food

Jeffrey Bank, head of Carmine’s and Virgil’s, shares how to succeed in high-volume dining

Menu Talk: The head of Alicart Restaurant Group focuses on consistency and the well-being of his employees

Food

Korean restaurant Bonyeon offers 'a new way to steak'

Menu Talk: Co-founder Kate Park describes the Chicago restaurant’s steak omakase and how the chef combines Korean cuisine and culture into a 14-course interactive tasting.

Beverage

BarChef owner Frankie Solarik elevates experiential cocktails

Menu Talk: The former rock climber leads chef-driven cocktail lounges in Toronto and New York City.

Food

Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop

Menu Talk: The chef and restaurateur has reached a stage in his career where he can pick and choose his projects.

Food

How restaurateur Eric LeVine's 45-year career has led to health and wellness

Menu Talk: The chef lost 180 pounds and ran his first marathon, all part of his personal journey to better himself and his restaurants.

Food

Stephanie Izard on menu development, fame and her new projects

Menu Talk: The celebrity chef is expanding her goat-themed restaurant empire into casinos, hotels and airports.

Food

How Amanda Toups turned a pandemic-era response into a powerful hunger-fighting nonprofit

Menu Talk: Toups Family Meal, based out of Toups Meatery in New Orleans, distributes thousands of meals to food-insecure residents in the community.

Food

Jet Tila gets into Chino-Latino cooking

The celebrity chef shares insights into “grandma cooking” and the current comfort food movement.

Food

Douglas Keane flipped the script on Cyrus, changing the business model and dining experience

Menu Talk: Burned out after years operating an upscale Michelin-starred restaurant, the California chef created a more equitable and welcoming dining destination in a new location.

Food

Corporate Chef Raheem Sealey shares his approach to menu innovation at Kyu

Menu Talk: The chef blends Asian flavors with smoke to create a unique dining experience at Kyu’s three locations.

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