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Former Veggie Grill CEO Steve Heeley joins Pokeworks as chief marketing officer as chain seeks to broaden its leadershipFormer Veggie Grill CEO Steve Heeley joins Pokeworks as chief marketing officer as chain seeks to broaden its leadership

Larry Sidoti joins the chain as chief development officer and Michael Walters is promoted to chief operating officer

Bret Thorn, Senior Food Editor

March 23, 2021

2 Min Read
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Steve Heeley, who was CEO of vegan chain Veggie Grill until last year, has joined 60-unit fast-casual poke concept Pokeworks as its chief marketing officer, replacing co-founder Kevin Hsu.

Hsu, though still a partner, is stepping away from management roles in the company, a Pokeworks spokespeerson said.

The Irvine-based chain also hired Larry Sidoti as its chief development officer, replacing co-founder Peter Yang who held that role in an interim capacity, the spokesperson said. It promoted Michael Walters to chief operating officer, a role he had held in an interim capacity since September. 

Prior to joining Veggie Grill in 2014, Heeley was CEO of Earl of Sandwich and before that was chief operating officer of Au Bon Pain and Collector’s Coffee, he also was vice president of operations of The Coffee Bean and Tea Leaf. In his new position, Heeley is not only responsible for marketing, but also branding and digital strategy, product development and customer relationship management, according to a release announcing the appointment of the three executives.

The release said that as interim COO Walters implemented procedures to make guests’ experience more consistent and also helped strengthen communications between the parent company and franchisees.

Related:Pokéworks gets financial lift from Tokyo-based restaurant giant

Sidoti most recently was CDO for Garbanzo Mediterranean Fresh, and before that he held executive positions at Paris Baguette, Ruby's Diner, Yogurtland, Ms. Fields, and Juice it Up.

Pokeworks president and co-founder Michael Chen said he was looking forward to benefitting from the perspectives of the new hires.

"Pokeworks began with nine founders who shared a vision to create a concept that delivers fresh, healthy and delicious poke to all, and have grown from one location in Manhattan to over sixty locations worldwide in just five years," he said. "We strive to continue to innovate, grow and improve our operations, and that is why we are thrilled to welcome Michael, Steve and Larry to our team to help carry our vision while also giving us a new point of view."

Founded in 2015, Pokeworks took on a private equity partner, Tokyo-based Toridoll Holdings Corporation, in 2018 to help fund further expansion.

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/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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