Valerie Zweig: Director or Branding and Communications

As one who eats for a living (and for pleasure), Valerie Zweig is well-versed in many aspects of the restaurant world: from dining trends to design trends, chefs to cooking techniques, stemware to sommeliers. Every element of a dining experience, whether at a restaurant or at home, is a peek into personality and identity, and Valerie eats up every bite.

Valerie moved to Los Angeles to attend college at the University of Southern California. While there, she was a sports writer for USC’s Daily Trojan and then an editorial assistant for Angeleno, a luxury lifestyle magazine. All the while, Valerie kept her hands in the pot, working as an assistant at The New School of Cooking in Culver City.

After graduating with a B.A. in print journalism, Valerie moved to New York City to attend the Institute of Culinary Education. While pursuing the professional culinary program at ICE, she continued writing and editing at La Cucina Italiana and The Magazine of Italian Cooking & Living.

When she graduated from culinary school, Valerie moved to the world of public relations. She spent over five years with Bullfrog & Baum, one of the leading hospitality PR, marketing and consulting firms. During her tenure there, she worked with over 50 restaurants, chefs and food brands to launch new concepts and develop their brand identities, including Joël Robuchon, Michael White, Alexandra Guarnaschelli, Staub, MGM MIRAGE restaurants in Las Vegas, Shaun Hergatt, FoodShouldTasteGood, Sprinkles and more.

At Bullfrog & Baum she found a niche in promoting and marketing the hospitality industry. From dreaming up creative concepts to executing marketing programs, Valerie’s creativity and passion was always coupled with an ability to identify the end result, creating brand-appropriate, fun and successful programming.

Valerie’s ability and commitment to defining and defending brands comes through in every facet of her role.

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