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Johnson & Wales names Michael Petrillose dean of Hospitality CollegeJohnson & Wales names Michael Petrillose dean of Hospitality College

Bret Thorn, Senior Food Editor

August 30, 2012

2 Min Read
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Bret Thorn

Michael Petrillose has been named dean of The Hospitality College at Johnson & Wales University’s main campus in Providence, R.I.

Petrillose most recently was dean of the Business and Hospitality Division at the State University of New York (SUNY) at Delhi. In that position, which he held for six years, he managed faculty and the campus hospitality center, including two full-service restaurants, a banquet and conference operation, and two suite guestrooms.

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In his new position, Petrillose is responsible for the content and quality of the academic programs, as well as “fostering an environment of continual improvement and innovation to maintain excellence in teaching and learning,” according to a press release from the university.

"I'm learning the Johnson & Wales University model, which is highly regarded and successful," Petrillose said. "In my meetings with faculty and leadership, we will put together a vision for The Hospitality College’s future. My job is continuing to build upon the model and ensuring that, globally, our programs continue to be recognized and highly regarded for their excellence, as is the work of our outstanding alumni."

Previously, Petrillose was on the faculty at the William F. Harrah College of Hotel Administration at the University of Las Vegas. He also spent more than 20 years in the hospitality industry, where his positions included regional vice president of operations for Regis Hotel Corporation and corporate president for Neighborhood Inns of Chicago. He also was the director of hotel operations at the Continental Hotel & Casino in Las Vegas and worked for other hotel companies, including Mohegan Sun Resorts, Sandals, MGM Grand Hotel & Resort, and the Tropicana.

He received a doctorate in foodservice and hospitality management from Kansas State University in Manhattan, Kan. He also has a Master’s degree in professional studies from Cornell University’s School of Hotel Administration in Ithaca, N.Y.; a Bachelor of Science degree in hotel administration from Cornell; and an associate degree in hotel restaurant management from SUNY Delhi.

Petrillose replaces Richard Brush, who retired in June. Brush will remain at the university for the next year as dean of special projects, Johnson & Wales officials said.

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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