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Seasons 52 founding chef departs for Bloomin' BrandsSeasons 52 founding chef departs for Bloomin' Brands

Clifford Pleau will focus on the menu at the operator’s Bonefish Grill concept

Bret Thorn, Senior Food Editor

September 12, 2014

2 Min Read
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Seasons 52 founding chef Clifford Pleau has been named vice president of research and development at Bloomin’ Brands Inc., effective Friday.

Pleau will focus on the menu at Bonefish Grill “and overall healthy menu infusion” at Bloomin’ Brands, which operates and franchises more than 1,500 restaurants under five casual-dining brands: Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse & Wine Bar and Roy’s, Pleau said in an e-mail.

Replacing him as executive chef at Darden Restaurants Inc.’s Seasons 52 is Jim Messinger, former director of culinary development for sister brand LongHorn Steakhouse. Like Pleau, Messinger is a graduate of The Culinary Institute of America in Hyde Park, N.Y.

Before joining Darden, Messinger was chef de cuisine for Disney’s Contemporary Resort at Walt Disney World.

Pleau also worked for Disney before Darden Restaurants Inc. hired him in 2002 to help create Seasons 52. The brand was conceived of as a restaurant and wine bar targeting mostly Baby Boomers, with a frequently changing seasonal menu and a policy of keeping calorie counts of all menu items at 475 calories or lower.

Over the years, Pleau oversaw the growth of the chain to its current 43 locations in 17 states and introduced ingredients rarely seen on chain menus, such as grass-fed beef, organic tomatoes and venison. Seasons 52 was one of the first chains to put quinoa on the menu, in 2012. At the time it was called “grains of life,” since few consumers knew what quinoa was.

Pleau also transformed desserts across the country with the introduction of Mini Indulgences — small desserts priced at around $2 with about 250 calories — that were soon imitated at other chains.  

Nation’s Restaurant News named Pleau a MenuMasters Chef Innovator of the year in 2007.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s 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. 

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.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News 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 Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s 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.

Thorn’s 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.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn 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.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s 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. 

Bret Thorn’s Experience: 

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
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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