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BR Guest Hospitality CEO James Gersten departsBR Guest Hospitality CEO James Gersten departs

Gersten joined the company in 2013

Bret Thorn, Senior Food Editor

September 29, 2015

2 Min Read
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James Gersten has left his position as CEO of BR Guest Hospitality, a New York City-based subsidiary of Starwood Capital Group, a public relations representative for BR Guest confirmed.

Gersten, a veteran of the New York City restaurant scene, joined BR Guest in 2013, after the ouster of founder Stephen Hanson, who sold a stake in his company to Starwood Capital Group in 2007 for a reported $150 million. Before that, he worked for Starwood Capital as president of Culinary Concepts Hospitality Group, a partnership between Starwood Hotels and New York-based chef Jean-Georges Vongerichten.

Starwood Capital is the private-equity firm that launched Starwood Hotels in 1995.

BR Guest runs 26 restaurants in New York City, Las Vegas, Pittsburgh, Atlantic City, N.J., and Fort Lauderdale, Fla., including three Bill’s Bar & Burger restaurants, seven Dos Caminos locations and four Strip House steakhouses.

The newest Dos Caminos location opened in Times Square in New York earlier this month, and was the first BR Guest opening during Gersten’s tenure. It has a tequila and mezcal bar on the street level with a dining room below.

Gersten is also founder of La Esquina, a Mexican hotspot with a trendy subterranean dining room in lower Manhattan, as well as a location in the Williamsburg neighborhood of Brooklyn, N.Y.

Gersten told Nation’s Restaurant News when the newest Dos Caminos opened that he hoped the new location, designed by Brooklyn, N.Y.-based firm hOmE, would take the already successful chain in a new direction that included lighter and more seasonal menu offerings and a more “transporting” experience.

Gersten got his start in the 1990s at Drew Nieporent’s Myriad Restaurant Group, before joining the Smith & Wollensky Restaurant Group as vice president of national operations. He opened La Esquina in 2004, while also working for Andre Balazs Hotels as senior vice president of restaurants and bars. He then became president of Culinary Concepts Hospitality Group.

Starwood did not respond to queries about Gersten’s replacement or the reason for his departure by press time.

The New York Post reported, citing unnamed sources, that although sales for the privately held group were flat, at around $150 million, “profits were way down.”

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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