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Mario Batali out at B&B Hospitality Group

Beleaguered celebrity chef sells stake to Bastianich partners

Bret Thorn, Senior Food Editor

March 6, 2019

2 Min Read
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More than a year after allegations of his sexual misconduct made headlines, Mario Batali has been bought out from the B&B Hospitality Group that he ran with Joe Bastianich and other family members over the past two decades.

In an email sent to employees Wednesday at the New York-based hospitality group’s 16 restaurants, Joe Bastianich and his sister Tanya Bastianich Manuali, said they had acquired all of Batali’s interests.

“Thank you for your dedication to your craft and colleagues through a challenging year,” the email said. “The restaurants have been remarkably resilient because of your hard work and your commitment to giving our guests memorable experiences. You are the best in the business, and we feel lucky to work with you.”

It went on to say that Tanya Bastianich, who according to a story in The New York Times has long managed her mother Lidia Bastianich’s restaurants Felidia in New York City and Lidia in Pittsburgh and Kansas City, will work on “day-to-day operations and oversight” at all of the restaurants

“Our mission remains the same: delivering outstanding dining experiences and providing a culture that empowers each and every one of you to grow and develop in your career,” the email continued. “That is our commitment to you and to our guests.”

Batali also confirmed in a statement that he reached an agreement with Joe Bastianich and no longer has any stake “in the restaurants we built together. I wish him the best of luck in the future.”

The buyout has been expected since May of last year, when B&B, as well as Italian food hall and retail emporium Eataly USA, said they would separate from Batali following allegations of sexual harassment and a police investigation in New York of sexual assault.

B&B Hospitality Group, which stands for Batali and Bastianich, will be renamed, according to the New York Times report.

The company operates numerous high-profile New York City restaurants, including Babbo Ristorante and Del Posto. On the West Coast, it is a partner in Nancy Silverton restaurants, including Osteria Mozza and Pizzeria Mozza. The group also has restaurants in Boston, Connecticut, Kansas City, Newport Beach, Calif., Pittsburgh and New York’s Westchester County.

And several of Batali’s restaurants have closed, including La Sirena and locations in Las Vegas.

Several chefs and restaurateurs have been accused of sexual misconduct over the past year, but Batali has been the most high-profile and he is the first one to be completely bought out of his restaurant operations. In the aftermath of the allegations, a cooking-oriented talk show that he hosted on ABC, “The Chew,” was canceled.

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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