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Romacorp names Stephen Judge CEORomacorp names Stephen Judge CEO

Former Bonefish Grill president to lead rib chain

Bret Thorn, Senior Food Editor

September 22, 2015

2 Min Read
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Romacorp Inc., parent to the Tony Roma’s and TR Fire Grill chains, has named Stephen K. Judge president and CEO, the company said Tuesday.

He replaces Ken Myres, who left Romacorp in May.

Judge was most recently president of Bonefish Grill, part of Tampa, Fla.-based Bloomin’ Brands Inc. He will lead Romacorp at its headquarters in Orlando, Fla.

Myres led Romacorp from his home in Plano, Texas, where the company's board of directors is based.

“It’s an exciting time at Romacorp, and Stephen’s extensive experience and strong operations expertise will bring immense knowledge and innovation to Tony Roma’s,” Romacorp board chairman Scott Wilson, who also is managing director of Highland Capital Management LP, said in a press release. “Stephen is a great fit for our company and a tremendous leader, and we look forward to having him guide our company’s continued growth as we serve millions of guests around the world.”

Judge has more than 25 years of experience in the hospitality industry, including five years as president of Darden Restaurants Inc.’s Seasons 52 concept. Before that, he was at MGM Grand, Rosewood Hotels and Resorts, and Princess Cruises.

Romacorp has about 150 locations of Tony Roma’s, a casual-dining chain that specializes in ribs. About 40 units are in the United States.

It also has one TR Fire Grill location in Orlando, which will relocate to Winter Park, Fla., later this year. The newer concept is a bistro-style restaurant that focuses on locally sourced ingredients and craft beers.

Correction: Sept. 22, 2015  An earlier version of this article misstated the opening of a second TR Fire Grill restaurant. The current location is moving to Winter Park, Fla. This article also has been updated to clarify that Romacorp’s board of directors is based in Plano, Texas.

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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