This is the third bio I’ve written in my career. The first was when I was 22-years-old assistant editor of a food magazine. The second was when I co-founded The Arland Group in 2005. I had no agency experience at that time, so I filled my bio with creative writing to hide the fact that I really didn’t know what I was doing.
For this bio, I do know what I’m doing. I helped build a successful recruitment marketing agency, and now I’ve decided to follow my passion: Helping food and beverage companies reach their audience faster, smarter and with better content and creative. I’ve spent 18 years preparing myself to write this bio. I’d love to tell you about what we’re working on.
A few things you should know about me and my job. 1. Thank you Paul Rand. 2. Web fonts saved my life. 3. NEVER trust a creative without giant eyeglasses (and I mean about anything). I’m the one who comes up with, “Yeah, we love it, but we could never do that.” My job is awesome. Partly, because I love the people I work with, and partly because I get to show people something about themselves that they never imagined.
I come from an agency background, both mutli-national conglomerate and niche boutique. After 20 years of experience, I’m here, and it feels great. Oh, also a so-called photographer.
I’ve been a part of Brightly Creative since day one, and it’s been a rewarding experience. I’ve traveled the country, broke bread with James Beard Award winners and helped create new beer recipes with some of the most recognized brewers in the country. I have a pretty sweet gig.
I’m very detail oriented to say the least: I kind of have to be when planning industry events. Finding ways to effectively reach our clients’ target markets is a challenge that I welcome.
Brightly Creative is a well oiled machine because of me, and I take pride in it.
Onomatopoeia and extemporaneous — they are my favorite words in the English language. Not only are they fun to say, but they represent both spoken and written language aspects of English — my two favorites out of the core four. I come from a background of editorial management, and I love writing, editing and mentoring in just about every genre you can imagine — the product of many years of freelance and full-time work.
The best moments of my life have been surrounded with a fork (or chopsticks) in my hand and a drink at the ready. I’m thrilled to convert the trends, research and love for our industry into stories for our readership.
If you work hard and are a good person, you won’t go unnoticed. That’s my motto in life and how I joined the Brightly creative team. I was fortunate to help the team before signing on full time and couldn’t be happier with where I am! My team is awesome, and it was a great fit for me.
I’m a simple girl who loves food, people and helping others. Throughout culinary school, I was able to work in small batch kitchens, wineries and mega restaurants. After navigating the hospitality industry, I’m ready for a new challenge!
Growing up, I’ve always had a penchant for the creative, fueled in part by an eccentric taste in films and a love for the absurd (growing up on Twin Peaks and Monty Python will do that). I just love seeing people discover new and clever ways to advertise without it coming off as “HELLO, BRAND™ HERE”. As someone who loves telling stories, I love it even more when you can do the same for a product and create something meaningful for people.
I could talk your ear off about movies; I’m constantly making new Spotify playlists; I’ve got an unhealthy obsession with finding new food/drink spots to hit up and I’m a sucker for a good podcast.
I’ve been a designer for 20 years and have enjoyed every step of the journey. From cutting my teeth at a Seattle-based ad agency, to my current role at Brightly Creative focusing on the food and beverage industry.
I have an extensive print background but find tremendous satisfaction in web design/development projects.
We’re a fantastic team who love a good pun and that makes me feel right at home. When not in front of a computer you can find me on my mountain bike or at our local ice rink.