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Valerie Zweig

Vice President of Conceptual Projects

From dining and design to discovering innovative chefs and cooking techniques to stemware and sommeliers, every element of a dining experience is, for Valerie, a peek into the personality and identity of a restaurant – and she savors every bite.

Born and raised just outside of Washington, D.C., Valerie attended the University of Southern California to pursue a degree in print journalism and after graduation worked as an assistant at The New School of Cooking, where she began cultivating her interest in the F&B industry.

Deciding to pursue a culinary career, Valerie moved to New York City to attend the Institute of Culinary Education. Upon completing cooking school, she took a position with a leading hospitality public relations, marketing, and consulting firm working with over 50 restaurants, chefs, and food brands to launch new concepts and develop brand identities. That experience gave her an invaluable skill set for promoting and marketing the hospitality industry.

With a talent for dreaming up creative concepts and executing marketing programs, Valerie’s creativity and passion are coupled with her ability to identify the end result, creating brand-appropriate, successful programming.

Valerie oversees many of our development projects, both in the U.S. and abroad, and relishes conducting research and diving into a project. From cuisine and locale to stakeholders and guests, every project element provides her with inspiration to create a relevant story and strong foundation.

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