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Shake Shack names Steph So chief growth officer and Luke DeRouen chief communications officerShake Shack names Steph So chief growth officer and Luke DeRouen chief communications officer

Chief marketing Jay Livingston to leave the company at the end of March

Bret Thorn, Senior Food Editor

January 30, 2025

2 Min Read
Shake Shack exterior
Shake Shack

Shake Shack has promoted Steph So to the position of chief growth officer and has hired Luke DeRouen as chief communications officer. Both report directly to chief executive officer Rob Lynch. The chain’s chief marketing officer, Jay Livingston, will work in a “special project role,” until the end of March, when he will leave the company, according to a release announcing the appointments.

Additionally, Nancy Combs has been named senior vice president of “culinary and calendar innovation,” overseeing menu strategy and culinary innovation.

Steph So was previously Shake Shack’s senior vice president of digital experience. In that position she helped drive digital growth by enhancing the chain’s app and web site and launching marketing campaigns with third-party delivery companies. In her new role she oversees digital marketing and experience, promotional strategy, consumer analytics, and culinary innovation. Combs reports directly to her.

DeRouen most recently was executive vice president of Zeno Group, a communications agency based in Atlanta. Prior to that he was CMO of Walk-On’s Sports Bistreaux. He also held marketing and communications positions with Inspire Brands, specifically Buffalo Wild Wings and Arby’s. DeRouen was at Arby’s when Lynch was its CMO and brand president.

Related:Smoothie King appoints Claudia Schaefer as new CMO

Combs’ experience includes roles in digital strategy at Papa Johns when Lynch was CEO there, and product development and brand innovation roles at Arby’s with Lynch.

Between her time at Arby’s and Papa Johns she spent a little over a year as vice president of marketing for Taco Mac Restaurant Group, according to her LinkedIn profile.

“Shake Shack is at a pivotal moment of growth and evolution, and we’re thrilled to welcome both Steph and Luke to our leadership team,” Lynch said in a statement. “Their expertise and passion for brand-building will be instrumental in shaping our future, deepening our guest connections, and expanding Shake Shack’s footprint while staying true to our roots of exceptional quality and hospitality.

“I’d also like to thank Jay Livingston for his leadership and contributions in growing the Shake Shack brand over the past six years,” he said. “He’s built an incredible team across a broad range of functions that drive our business.”

Shake Shack, based in New York City, is a fast-casual burger chain with more than 370 restaurants in 34 states as well as around 200 licensed international locations.

Contact Bret Thorn at [email protected] 

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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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