TOUS Collective is a premier events and marketing agency specializing in culinary, hospitality, and agriculture, celebrated for creating immersive experiences with top industry talent.As Director of Marketing and Events, I lead the vision, production, and brand design for each project, overseeing concept development, venue selection, contract negotiations, talent acquisition, content creation, budgeting, fundraising, and promotion. I ensure consistent, high-impact brand representation across PR, social media, newsletters, and membership programs—crafting engaging copy and digital assets to elevate brand identity and drive audience engagement.Under my management, clients have received industry recognition, including CultureMap Tastemakers awards, features on Bravo’s Top Chef, and James Beard nominations and awards.I drive content strategy and membership communications, creating campaigns that build community loyalty. Recently, I managed the launch of a coaching platform for a nationally recognized event figurehead, handling Google Ads, YouTube campaigns, platform development, branding, content creation, and project management to deliver a seamless user experience and amplify platform reach.Additionally, I recruit and lead contract workers, on-site staff, and freelancers, collaborating with cross-functional teams to ensure flawless execution and high standards across all initiatives.Notable Projects and Clients:Bazaar Food and WineBuffalo Trace BourbonChef Dawn BurrellChef Fest HoustonChef Jane WildClipper AmericasCochon555Foodways TexasGlobal Fire (Napa & Aspen)Julep Houston & James Beard Winner Alba HuertaLightscape HoustonMarineMaxNourish MiamiPeachfest (Atlanta & Texas)Tasting Texas Food & Wine FestivalTaste NetworkThe Supper Club Inc.The Truffle Masters

Our family has been proudly farming and ranching in the Brazos Valley of Central Texas since 1860. Together, we specialize in all-natural, pasture-raised Black and Red Angus-influenced cattle. We combine the most modern techniques in land stewardship and regenerative practices to ensure nothing short of premium beef and high-quality program cattle raised ethically through stress-free handling and eco-friendly ranching practices focused on soil health and water retention.

"The Butchers Ball is a series of annual food and drink events that focuses on sustainable ranching practices by bringing together Texas' most talented chefs, butchers, ranchers, and advocates. Spanning intimate chef-and-rancher-focused dinners to a weekend of demonstrations, discussions, tastings, and competition for over 1,500 attendees and 100 partners."In this role, I collaboratively lead overall event logistics as well as talent and partnership programs meant to connect producers, talent, and consumers through strategic education on local food systems and limited-waste practices as pertaining to agriculture and ranching.

"Founded in 2017, Chef Fest is a way to showcase the intersection between agriculture and the commercial kitchen through a full day of food, beverage, education, and experience established to celebrate the local food system."As director, I oversaw all elements of the event including revenue generation, media and promotional efforts, chef coordination, partnership strategy, event logistics, entertainment, staff and volunteers. In 3 years I consulted on and executed concept improvements and contract negotiations resulting in a 70% increase in sponsorship dollars annually and a 40% increase in guest attendance.

"Squash Blossom MKTNG + PR is a full-service public relations, marketing and events firm servicing hospitality clients in the Houston area."During my time at Squash Blossom, I managed overall PR strategy and marketing efforts for a variety of client portfolios while directing new client acquisition and on-boarding. Crafting modern and engaging story angles to develop innovative custom content, I successfully secured client placement in local, regional, and national outlets while working with each client to create and maintain strong marketing plans that included email and social media campaigns, marketing materials, promotional calendars and action plans, advertising, and community engagement. In 5 years, I successfully acquired and managed new clients, elevated client brand recognition, and built and maintained lasting relationships with key media, brand representatives, and industry influencers.

"Edible Houston is an independently owned, community-based bi-monthly Edible Communities publication that celebrates the seasonal food culture of the Greater Houston area." In this role I developed long and short-term marketing plans to promote overall brand and drive new audiences to publication placing a strong focus on membership growth and retainment. Working directly with the publisher, I managed all levels of marketing including digital (newsletters, email campaigns, social media) and traditional (brand activations, community events, market research) analyzing outcomes and creating monthly reports to monitor change, determine necessary brand improvements, track new trends, and identify opportunities within the market.

"The Kitchen at Camont is an international educational kitchen teaching the arts of French cooking, butchery, and charcuterie to culinary and agricultural professionals across the globe."As the Global Marketing Manager, I helped develop educational programming tailored specifically for culinary and agricultural professionals while simultaneously overseeing all promotional and branding elements tailored specifically to markets with strong farm-to-fork cultures. This role consisted of in-depth market research and cultural understanding to adequately represent the brand through tailored campaigns. In addition, I oversaw student coordination, registration and travel logistics to Southwest France.

Provided targeted public relations, strategic marketing, and event support to various hospitality clients in the Portland area including: Hotel Eastlund, The Original Dinerant, Nossa Familia Coffee, Accanto, Bar Vivant/PIX, Boke Bowl, Cyril's at Clay Pigeon Winery, Dime Store, DOC, Dogwood Distilling, EaT: An Oyster Bar, Emily Katz, ENSO Winery, Grain & Gristle, Irving Street Kitchen, Jenn Louis, Kachka, Michelle Lesniak, New Deal Distillery, Nonna, Old Salt, Oso Market + Bar, Pine Shed Ribs + Piglet, Pizza Maria, River Pig Saloon, Rum Club, Smokehouse 21, Sunshine Tavern, The Colony at St. Johns, The Parish, Xocolatl de David, Yakuza.

"Mesamerica, founded by chef Enrique Olvera, is Mexico's premiere culinary event touching on various aspects of Mexican gastronomy from an interdisciplinary approach." I was asked to join the team to bring targeted international branding and promotional support as well as assist in sponsor outreach and contract negotiation.

"A Celebration of Oregon Bounty."In partnership with Little Green Pickle, I assisted in launching the Pacific Northwest’s first multi-day food festival, Feast Portland. This roles included working with a team to oversee and execute all public relations efforts to include media relations, press invites, media campaigns, coverage reports, and VIP logistics.

"A boutique PR firm specializing in anything cool in food and drink."In the founding years of this growing boutique PR firm, I coordinated public relations campaigns, facilitated media, and coordinated cross-country press and book tours for a variety of local and national clients including: The Country Cat, Saint Cupcake, Tails & Trotters, Fifty Licks Ice Cream, Hedy Goldsmith, Random Order Pie Bar, The Bent Brick, Nicky USA, The Newlyweds Cookbook, and Smart Chefs Stay Slim. In addition, I consulted on various national accounts including: Organic Valley and ABC's The Chew.