I spent the majority of my early career in San Francisco at hospitality PR agencies, working with award-winning restaurants, fast casual concepts, and globally recognized brands like Ritz-Carlton. I later transitioned to working in-house communications roles at startups and restaurants.
In 2017, I started Saffron Public Relations in order to focus on female-owned food products, hospitality, and design-forward concepts, and the talented entrepreneurs behind them. Fueled by the desire to do things differently than the average PR firm or consultancy, I offer my clients high-level, personalized attention, coast-to-coast contacts, and meaningful results. I routinely secure top-tier coverage in outlets like The New York Times, Wall Street Journal, Fast Company, Bon Appetit, and Food & Wine. Additionally, I provide brand strategy and guidance on authentic messaging and marketing that helps businesses better connect with their ideal audiences, and initiate strategic partnerships that expand their customer base.
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