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SLIDE SHOW: Cornell honors Marriott CEOSLIDE SHOW: Cornell honors Marriott CEO

Bret Thorn, Senior Food Editor

June 5, 2009

2 Min Read
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Bret Thorn

NEW YORK J. W. Marriott Jr., chairman and chief executive of Marriott International, was presented with the inaugural Icon of the Industry Award from the Cornell University School of Hotel Administration during a banquet Tuesday at the Marriott Marquis Hotel in New York City.

 

 Click here to view a slide show of photos from the event.

 

 

Joe Scarborough and Mika Brzezinski, co-hosts of MSNBC’s “Morning Joe,” were masters of ceremony at the dinner, which was attended by a veritable “Who’s Who” in the hospitality industry, including Hilton Hotels president Steve Goldman; Vantage chief executive Roger Bliss; former Applebee’s franchisee Skip Sack, who is currently chairman of Classic Restaurant Concepts; and Myriad Restaurant Group president Drew Nieporent.

 

 

 

Alarge contingent of Marriott executives attended as well, including Marriot International executive vice president Kathleen Matthews, accompanied by her husband, “Hardball” host Chris Matthews.

 

 

 

“Wow, I think I’ll just go to the funeral home and lie down,” Marriott joked after viewing the tribute video that was played as part of his introduction.

 

 

 

He then congratulated the other awardees of the evening, thanked the emcees and sponsors and briefly told the story of how his father left Ogden, Utah, to start the Marriott empire with a nine-stool root beer stand in Washington, D.C.

 

 

 

Based in Bethesda, Md., Marriott International today has more than 3,200 lodging properties under several different brands in the United States and 66 other countries, and 146,000 employees. Revenues for 2008 were nearly $13 billion.

 

 

 

Also honored with the Hospitality Innovator of the Year Award, given by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at Cornell were TIG Global founders Fred Malek and Trip Schneck.

 

 

 

Launched in 2001, TIG is an interactive marketing company for hospitality and travel that over the past year drew more than $700 million in online revenue to its clients.

 

 

 

Based in Ithaca, N.Y., Cornell’s School of Hotel Administration has been a leading educational institution for hospitality management since its founding in 1922.

 

 

 

Contact Bret Thorn at [email protected].

 

 

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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