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Batali & Bastianich to restructure amid fresh sexual misconduct allegationsBatali & Bastianich to restructure amid fresh sexual misconduct allegations

Nancy Silverton, Lidia Bastianich to take on new leadership roles

Bret Thorn, Senior Food Editor

December 23, 2017

2 Min Read
Mario Batali steps down amid sexual harassment accusations
Getty

In the wake of fresh allegations that Joe Bastianich and Mario Batali created an environment that tolerated sexual harassment, business partners Nancy Silverton and Lidia Bastianich have taken on new roles in the company and Mario Batali has been barred from the restaurants. 

Eater.com reported that Joe Bastianich, as well Batali, created an environment in which, over the past 15 years, staffers were subjected to sexual misconduct and didn’t speak out for fear of ostracism, termination and other repercussions, such as being black-listed from the restaurant industry. 

In a prepared statement, the Batali & Bastianich Hospitality Group said, “Mario Batali is no longer involved in any operations, and he will not be going into any of the restaurants.” 

The statement also said that Lidia Bastianich and Nancy Silverton “will now take on leadership roles and responsibilities in the company to help ensure everyone has a safe and positive workplace and to steer our culinary direction.”

It added that the company would hire “experienced senior management to oversee daily operations and help build a stronger culture of respect and compliance with our policies and training.” 

A B&B spokesman said those new hires would include a senior human resources executive “among other anticipated hires.” 

The company also said it would hire “an outside firm to survey our employees, examine the compliance of our executives, managers, chefs, and staff with our policies, and report back with findings and appropriate personnel recommendations. We will enforce our sexual harassment policies, including termination where and when appropriate.” 

The spokesman said there were no other position changes in the company at the time, indicating that Joe Bastianich would retain his management position. 

Joe Bastianich said in a statement: “The stories I have read and heard these past two weeks about Mario and our company have shaken me to the core. Other stories I have now heard about employee mistreatment, violation of our sexual harassment policies, and that some employees felt they had no future in our company are terrible and unacceptable. I am sorry that I didn’t devote enough attention to the business, didn’t do enough to protect my employees, and delegated too much of the day-to-day to others. I’m now refocusing my energies here where they belong, and have already taken specific steps to do so.” 

Those steps include hiring the outside firm and changing Silverton’s and Lidia Bastianich’s roles as part of a restructuring “to better reflect that we’re comprised of many diverse and talented people and far more than just one or two.”

Batali stepped down from his positions within the company earlier this month when Eater first reported the allegations. He was also fired as a co-host of the ABC talk show The Chew.

The B&B Hospitality Group operate a wide array of restaurants in New York City, Los Angeles and Las Vegas as well Eataly food-and-restaurant complexes. They have more than 1,700 employees.

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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