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Pizza Hut chief Artie Starrs joins Topgolf Entertainment Group as CEOPizza Hut chief Artie Starrs joins Topgolf Entertainment Group as CEO

The quick-service chain has started its search for a new leader

Bret Thorn, Senior Food Editor

March 16, 2021

2 Min Read
Topgolf Entertainment CEO Artie Starrs
Topgolf's new CEO is a former top Pizza Hut executiveTopgolf Entertainment Group

Former Pizza Hut Global CEO Artie Starrs has left that company to head up Topgolf Entertainment Group, the Dallas-based sports and entertainment company said Tuesday.

Starrs will take up the position of Topgolf CEO effective April 5, it said.

We appreciate Artie’s strong leadership, commitment to culture, and countless contributions to the Pizza Hut brand over 7 years,” a Pizza Hut spokesperson said in an email. “We wish him well in the next chapter of his career. We are conducting a search and the backfill will be the subject of a future announcement. Pizza Hut’s U.S. and International Presidents will continue in their current roles, reporting directly to Yum! CEO David Gibbs.”  

Pizza Hut is a subsidiary of Yum! Brands, along with KFC, Taco Bell and The Habit Burger Grill.

Before heading up Pizza Hut’s global operations, Starr was president of Pizza Hut U.S., and before that he was chief financial officer for Rave Cinemas.

Topgolf said Starrs was charged with continuing expansion of Topgolf, which currently has 70 locations in 5 countries.

Topgolf was purchased earlier this month by Callaway Golf, which also owns the Odyssey, OGIO, TravisMathew and Jack Wolfskin brands.

Callaway had stated its intention to merge with Topgolf last October.

Starrs replaces Dolf Berle, who had previously said he would leave the company once the acquisition of Callaway was complete.

"We are thrilled to have Artie join Topgolf as he leads the company, together with the team, on its continued journey of accelerated growth," Callaway president and CEO Chip Brewer said in a statement. "I am confident Artie's leadership, track record of driving a global brand with a focus on operations and franchising, and digital transformation experience will add great value to the innovative team at Topgolf.”

Starrs said he was “honored and excited” to be joining Topgolf.

“This opportunity marries my passion for the hospitality business with my lifelong love for the sport of golf," he added. "I could not think of a better time to join this brand, with so much momentum as we head into the future. I'm looking forward to joining the more than 18,000 Topgolf team members to build on their incredible business success and powerful culture."

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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