Responsibilities

• Culinary Storytelling & Campaign Leadership
• Design bold PR strategies for celebrity chefs, luxury hotel F&B programs, and emerging drink brands.
• Brainstorm experiential campaigns—think pop-ups in unexpected locales, chef-artist collaborations, or viral cocktail competitions.
• Craft narratives that transcend food: Position clients as cultural icons (e.g., linking Francis Mallmann’s fire feasts to sustainability trends).
• Secure coverage in top-tier food, lifestyle, and business outlets ( NY Times Food , Eater , Food & Wine , Bloomberg Pursuits ).
• Cultivate relationships with critics, editors, and influencers who shape dining trends.
• Leverage global agency networks to amplify stories across APAC, EMEA, and Americas markets.
• Serve as a trusted advisor to restaurant groups, chefs, hotel groups, and beverage innovators.
• Navigate high-stakes moments: restaurant openings, crisis comms (e.g., supply chain scandals), and brand reinventions.
• Lead a team of account managers and creatives, fostering a culture of curiosity and precision.

Requirements

• 8–10+ years in PR/communications, with 5+ years focused on restaurants, beverages, or luxury hospitality (agency experience mandatory).
• Portfolio of campaigns that generated national headlines, awards, or viral buzz.
• Rolodex of top food critics, editors (e.g., Pete Wells, Helen Rosner), and influencer-chefs.
• Deep understanding of culinary trends (e.g., regenerative dining, zero-proof mixology) and the media landscape.
• Passion for creative risk-taking: You’ve pitched a client’s tasting menu as performance art or turned a bar into a NFT gallery.
• Bachelor’s degree in PR, Journalism, Culinary Arts, or related field.