Sponsored By

Mike Isabella Concepts files for Chapter 11

Restaurateur blames negative press related to sexual harassment allegations

Bret Thorn, Senior Food Editor

September 7, 2018

1 Min Read
isabellaeateryssettlement.png
Greg Powers

Washington, D.C., area chef and restaurateur Mike Isabella filed for Chapter 11 bankruptcy protection for nine of his 11 restaurants, his general counsel Brian Bregman confirmed Thursday.

The nine concepts included in the filing are Arroz, G by Mike Isabella, Kapnos and Graffiato in D.C.; as well as the Grafiatto in Richmond, Va.; Isabella Eatery in Fairfax, Va.; and Kapnos Taverna, Pepita and Yona, all in Arlington, Va.

Two of Isabella’s restaurants — Kapnos Kouzina in Bethesda, Md., and Requin at the Wharf in Washington, D.C. — are not included in the financial reorganization as they continued to function as successful businesses.

In a report in the Washington Post, Isabella blamed the bankruptcy on slower sales as a result of negative press he received this past spring as his company, Mike Isabella Concepts, was sued by former employee Chloe Caras, who sought damages for “sex-based hostility and abuse.”

Isabella and his partners vigorously denied the claims, which were made in March, but in May they agreed on a confidential settlement.

Isabella told the Post that his largest creditors were Eagle Bank and restaurant suppliers including Julius Silvert and TriMark Adams-Burch, as well as Eskridge (E&A), which sued Isabella in May for unpaid rent at Requin Brasserie, which closed in April.

Court document related to the bankruptcy filing were not immediately available.

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

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like