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Bonchon expands management team with CFO, development chiefBonchon expands management team with CFO, development chief

Bryan Shin, Greg Buchanan join Flynn Dekker at Korean fried chicken chain

Bret Thorn, Senior Food Editor

August 14, 2019

2 Min Read
Bryan Shin BonchonCFO
Bryan Shin was named chief financial officer at Bonchon.Photos: Bonchon

Korean fried chicken chain Bonchon is expanding its executive suite with the appointment of Bryan Shin as its chief financial officer and Greg Buchanan as senior vice president of development, the company said Wednesday. Both are newly created positions.

The hires come a month after the chain hired Wingstop veteran Flynn Dekker as its CEO. In a release announcing the appointments, the chain said the hires were part of a “strategy to add experienced leaders to the team to drive Bonchon’s rapid growth in the United States and around the world.”

Bonchon, which specializes in a Korean-style fried chicken that is dusted in cornstarch and then deep fried twice, was founded in South Korea in 2002 and arrived in the United States in 2006. It currently has 93 locations in the U.S., and 333 worldwide.

Shin is based in Seoul, South Korea, and will oversee the financial planning as the chain expands. He also will oversee the chain’s master franchisees in seven countries as well as the chain’s “Global Kitchen” in Busan, South Korea, where Bonchon’s signature sauces are made.

Shin’s past experience includes executive positions at Goose Island Brewing Company, CJ Foodville and Yum! Brands.

In the release, Dekker called Shin’s hiring a “game-changer for Bonchon,” and praised him as a “change agent leading world-wide brands and high-growth companies to massive success.”  

Related:Bonchon names Flynn Dekker CEO

Buchanan will oversee the brand’s expansion within the U.S. He will split his time between Bonchon’s New York City headquarters and its new regional office in Dallas.

Most recently, Buchanan was chief development officer for Le Duff America, overseeing development of La Madeleine, Brioche Dorée, Mimi’s Café and Bruegger’s Bagels. Prior to that he had his own real estate advisory firm after having held development positions at TGI Fridays, Darden Restaurants and elsewhere.

Greg_Buchanan-04.pngDekker said Buchanan (left) “brings a deep understanding of finance, operations and restaurant development from his years as a proven leader in this industry. His vast knowledge and expertise in franchise growth and management is a huge asset to Bonchon as we continue to gain more franchisees in the United States and expand into new markets. In this newly created position, he will lead and expand on our organization’s level of expertise in real estate, development, construction and design as well as help us continue to look toward the future when it comes to service models, operations and technology.”

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Related:Consumers embrace bold flavors of Korean cuisine

 

 

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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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