In 2012 I moved to Paris to work for Omnivore, a leader in French culinary events, food & wine guide books, and perhaps most celebrated for their large-format quarterly publication dedicated to highlighting “la jeune cuisine,” the Omnivore Magazine. Omnivore’s founder Luc Dubanchet cut his teeth at Michelin, but wanted to promote a new approach to stuffy French cuisine that focused more on local products & creativity, rather than heavy sauces, silver platters, and tired traditions, and henceforth created Omnivore in 2004 in his tiny Parisian kitchen.

While at Omnivore, I created a strategic communications strategy for their first-ever OMNIVORE WORLD TOUR, a series of events in 12 cities across the world. Their growing international recognition required more materials translated into English, a vast network of journalists, and a global approach to PR strategy. To support these efforts, I developed their social media platforms, launched and grew their Twitter following by 500x, managed external PR agencies, and hosted an array international food journalists, flown in from around the world to attend the Paris installation of the festival. The result was a 60% increase in brand mentions and more than double the amount of PR coverage from the previous year.