Our authors: the people behind Burger Breton
Every article on Burger Breton is signed by one named author who owns a beat: the news, a family of recipes or a part of the world. Each profile lists what the author covers, how they work and everything they have published.
Alex
Restaurants editor
Alex is the restaurants editor at Burger Breton: he sets the method behind every guide and ranking in the section, and covers Germany, Austria, Scandinavia and Central Europe himself, from Hamburg and Stuttgart to Vienna, Copenhagen, Stockholm and Ljubljana. Alex builds every ranking from menus, dated prices, local food press and review data, cross-checks that each venue is still open, and states the sources behind every pick so readers know exactly where each price and rating comes from.
Julia
Recipes writer
Julia writes the copycat recipes of Burger Breton for American chains: Five Guys, Shake Shack, Whataburger, Culver's and Dairy Queen. She rebuilds each burger from the chain's published ingredient lists, nutrition data and patty weights, cooks it at home until the result matches, and gives every quantity in grams and ounces so the recipe works in any kitchen.
Clara
Recipes editor
Clara runs the recipes section of Burger Breton. Trained in a Paris bakery before turning to burgers, she writes the base recipes and techniques, from brioche buns to patty doneness, and the copycats of Burger King, Hungry Jack's and MOS Burger. She tests every dough, sauce and patty at home several times, weighs everything to the gram and gives temperatures in both Celsius and Fahrenheit.
Daniel
Restaurants writer, United States
Daniel covers burger restaurants in the American South, Midwest and West for Burger Breton: Atlanta, Miami, Dallas, Houston, Austin, St. Louis, Milwaukee and Sacramento. He knows the regional chains that define those cities, such as Whataburger in Texas and Culver's in Wisconsin, works from current menus with dated prices, addresses and opening hours checked against each restaurant's own pages, and says plainly when a branch has closed or a price could not be confirmed.
Léo
Restaurants writer, Oceania and Southeast Asia
Léo covers burger restaurants in Australia, New Zealand, Thailand and Vietnam for Burger Breton, from the burger bars of Perth, Canberra, Auckland, Wellington and Dunedin to Bangkok, Chiang Mai and Da Nang. He follows the gourmet burger scene that New Zealand chains such as BurgerFuel helped shape, explains how each market adapts the burger to local tastes, and gives every price in local currency with the date it was checked.
Sam
Restaurants writer, Africa and the Middle East
Sam covers burger restaurants in Africa and the Middle East for Burger Breton: Cairo, Algiers, Abidjan, Nairobi, Johannesburg and Stellenbosch, as well as Tel Aviv and Jeddah. He reads the local press and the menus in their own language, explains halal and kosher menus and the local chains that compete with the global brands, such as RocoMamas in South Africa, and gives prices in local currency with the date they were checked.
Sofia
Restaurants writer, Italy, Switzerland and the Benelux
Sofia covers burger restaurants in Italy, Switzerland, Belgium and the Netherlands for Burger Breton: Naples, Palermo, Lausanne, Basel, Brussels, Antwerp, Bruges and Amsterdam. She explains what each local food culture brings to the burger, from Italian bread and cured meats to Belgian fries, gives prices in euros or Swiss francs with their date, and checks every venue against its official pages before it enters a guide.
Thomas
Restaurants writer, France
Thomas covers burger restaurants in France for Burger Breton, from Paris to Nantes, Toulouse, Strasbourg, Dijon and Nice. He follows the French burger boom, from bistro burgers made with regional cheeses to chains such as Big Fernand, compares menus and prices in euros with their date, and checks every address, opening hour and closure before a guide goes live.
Valentina
Restaurants writer, Spain, Portugal and Argentina
Valentina covers burger restaurants in Spain, Portugal and Argentina for Burger Breton: Barcelona, Valencia, Zaragoza, San Sebastián, Coimbra, Rosario, Mendoza and Salta. She follows Spanish chains such as Goiko and Argentina's Mostaza, reads the local press in Spanish and Portuguese, gives every price in local currency with the date it was checked, and points out the local specialties, from pintxos to the Rosario carlito, that sit next to the burger.
Alice
Recipes writer
Alice writes the Burger Breton recipes for the drive-in and West Coast classics: Wendy's, Jack in the Box, Carl's Jr., Hardee's and Sonic. She focuses on what makes each one recognizable, from Wendy's square patty to the special sauces of Carl's Jr. and Jack in the Box, rebuilds it from official ingredient lists, and tests every sauce and assembly at home before it runs.
Lucas
Restaurants writer, Brazil
Lucas covers burger restaurants in Brazil for Burger Breton: São Paulo, Brasília, Curitiba, Florianópolis and Fortaleza. He follows the Brazilian hamburgueria scene and national chains such as Madero, reads the menus and the local press in Portuguese, gives every price in reais with the date it was checked, and explains the local habits a visitor will meet, from picanha burgers to the sides served with them.
Olivia
Restaurants writer, Canada and the US Northeast
Olivia covers burger restaurants in Canada and the northeastern United States for Burger Breton: Quebec City, Ottawa and Vancouver, New York, Boston, Buffalo and Pittsburgh. She reports on the classic diners and local favorites of those cities as well as chains such as A&W Canada and Five Guys, converts every price with its currency and date, and checks addresses and opening hours against each restaurant's official pages.
Emma
Restaurants writer, United Kingdom
Emma covers burger restaurants in the United Kingdom for Burger Breton, from London's Covent Garden and Soho to Birmingham's Digbeth, Leeds and Glasgow. She follows the British burger scene from its street-food beginnings to the chains that grew out of it, such as Honest Burgers and Five Guys UK, gives every price in pounds with the date it was checked, and notes halal options, opening hours and closures branch by branch.
Hana
Restaurants writer, Japan and Indonesia
Hana covers burger restaurants in Japan and Indonesia for Burger Breton: Tokyo, Osaka, Hiroshima and Sapporo, Bandung and Bali. She explains what makes Japanese burger chains such as MOS Burger different, from teriyaki sauces to rice buns, follows the halal menus of Indonesia, gives every price in yen or rupiah with the date it was checked and checks each branch's address and hours on the chain's official store pages.
Arjun
Restaurants writer, India
Arjun covers burger restaurants in India for Burger Breton: Mumbai, New Delhi, Bengaluru, Chennai and Kolkata. He explains how the burger changes in a country where beef is rarely served, from chicken, mutton and paneer Whoppers at Burger King to the buffalo patties and smash burgers of independent burger bars, gives every price in rupees with the date it was checked and notes vegetarian options branch by branch.
Carmen
Restaurants writer, Mexico
Carmen covers burger restaurants in Mexico for Burger Breton: Mexico City, Monterrey, Puebla, Tijuana and Cancún. She explains how Mexican cooks rework the burger with chiles, guacamole and local cheeses, follows the American chains that settled in the country such as Carl's Jr., gives every price in pesos with the date it was checked and checks each address and opening hour before a guide goes live.
Maria
News editor
Maria runs the news section of Burger Breton and covers menu launches, comebacks and food trends, from new McDonald's and Burger King burgers to retro items returning to menus, as well as the history of the hamburger. She publishes a name, a price or an end date only when two sources confirm it, one of them official, such as a press release or the chain's own menu, and she breaks each story down market by market for readers in the United States, France and Spain.
Noah
Industry reporter
Noah reports on the business of burgers for Burger Breton: international expansion of the chains, franchising, value-menu price wars between McDonald's, Burger King and Wendy's, and national promotion days. He works from earnings releases, franchise disclosures and the chains' own apps and menus, dates every price and offer, and explains what each move means for customers in the United States, France and Spain.