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Starbird Chicken CEO names new head of The Culinary EdgeStarbird Chicken CEO names new head of The Culinary Edge

Graham Humphreys is named new head of the consulting firm

Bret Thorn, Senior Food Editor

October 19, 2021

2 Min Read
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Aaron Noveshen, founder of the San Francisco-based restaurant consulting firm The Culinary Edge, has stepped aside as CEO of that firm to oversee the expansion of The Culinary Edge's premium quick-service concept Starbird Chicken. Replacing him is former managing director Graham Humphreys. Michael Parlapiano has been promoted from The Culinary Edge’s strategy director to managing director and Noveshen is now chairman, the company said Tuesday.

“When we created Starbird, we knew it would be a success as it was the culmination of The Culinary Edge’s years of hard work and deep expertise advising some of the biggest names in the restaurant industry,” Noveshen said in a release announcing the changes. “But Starbird is growing faster than anyone ever anticipated it would, and so the brand now needs a dedicated CEO. As I embark on this next chapter, I am thrilled to pass the torch to Graham Humphreys to lead the great minds at The Culinary Edge and usher the company into a new era of growth. With Graham at the helm, I anticipate nothing but continued innovation and many successes.” 

There are currently seven Starbird locations, all in the San Francisco Bay area, as well as two cloud kitchens in Oakland and San Francisco.

Aaron_Noveshen_TCE_Head_Shot.jpgPhoto: Aaron Noveshen, CEO of Starbird Chicken. 

Related:Starbird aims to elevate the quick-service experience

Humphreys joined The Culinary Edge in March of 2019 and since then has consulted with multiple companies including Red Lobster, Dunkin', Philz Coffee, Wetzel's Pretzels, Hormel and McCain..

Previously, he worked for design firms and digital agencies including Fuseproject, where he led programs for companies such as Paypal and General Electric.

“I’m thrilled to assume the role of chief executive officer of such an innovative, forward-thinking consultancy that continues to make a significant impact on the food and beverage space,” Humphreys said. “TCE has grown immensely over the last few years and I am looking forward to continuing to work with this talented team to take us to new heights. And having spent the last few years as managing director of TCE, I can’t think of anyone better than Michael Parlapiano to take my place. Michael is a masterful strategist and, after nearly 12 years with the company, understands every moving piece of our agency and will play an important role in our future growth.”

Parlapiano “will continue to spearhead the strategy team,” according to the release.

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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