public relations in San Francisco, California
A Bay Area native, Ashley's love of good food & great wine began early on when she orchestrated the flow of the dining room as host at the renowned John Ash & Co restaurant in Santa Rosa. After a few years of exploring California through its state universities, she settled in the City by the Bay and graduated with a degree in Communications from San Francisco State University. It was during her final schooling years that she held positions at both 944 Magazine and San Francisco Magazine, where she witnessed and experienced the magazine publishing world first hand and fell in love with the hospitality industry.
Following graduation, Ashley went on to work at two hospitality PR firms: first on the restaurant marketing team at SF-based Andrew Freeman & Co, where clients included national Kimpton Restaurants, E&O Trading Company, and the David Burke Group. It was here that she honed her skills in email marketing, social media marketing, and overall writing and design capabilities. Eventually a position arose at Wagstaff Worldwide, a premier hospitality public relations agency with offices in Los Angeles, San Francisco, Aspen, New York and Chicago, and as Account Executive clients included The Absinthe Group, Foreign Cinema, and Silverado Resort & Spa.
Seeking experience in house with a restaurant group, Ashley accepted a position as the West Coast PR manager for celebrated chef and hotelier Charlie Palmer, where she oversaw public relations, marketing, social media, strategic partnerships, and advertising for two boutique hotels and two restaurants. It was here that she launched a brand new restaurant called Harvest Table at an eight acre resort to much success.
Now, Ashley is back on the agency side overseeing media relations and communication strategy at Bread & Butter PR. After nearly a decade in San Francisco, Ashley brings a well-rounded background in public relations, branding, and marketing to the firm having had extensive experience both from an in-house perspective as well as agency.
She has an innate passion for food and branding, and has pickled Persian cucumbers using a proprietary blend of spices, grown her own mushrooms, blended her own salts, made farmers cheese, custom blended Napa zinfandel, concocted a habenero tincture, and killed an herb garden.
Extracurricular activities include TRX, cooking, spin, dining and imbibing, and lounging in parks.