Lark Hotels: Behind The Hotel Salem
Anna's Taqueria: Fast Casual Spots to Watch
Boston Public Market to expand to Logan Airport
Tony Messina: Boston's Best Outstanding Chef
The Shop: Portland named "Food City of the Year"
Brian Moy: Celebrating Chinese New Year
The Longfellow Bar at Alden & Harlow: Welcome Back Codder
City Guide: Boston's Best Restaurants
Nicole’s public relations focus has always been on hospitality: her client list is made up of restaurants, hotels, fashion, beauty, and lifestyle brands. Having worked in Boston for over ten years, she has represented some of the best and brightest brands in the city. Nicole moved to Boston from sunny Miami, Florida to attend the Integrated Marketing Communications graduate program at Emerson College. During her academic tenure, she was accepted into the highly regarded internship program at Cone, Inc., a leader in cause-marketing public relations, where she worked with ConAgra Foods’ CSR program, Feeding Children Better. Out of Emerson, Nicole worked with Chris Haynes, CEO of CBH Communications where she learned the invaluable skills needed to open a Boston restaurant. There, her clients included the South End’s Stella, Union Bar and Grille, Aquitaine Bar a vin Bistro, Armani Café, Middlesex Lounge, Audubon, Eastern Standard Kitchen & Drinks and Domani Bar & Trattoria. In addition to restaurants, Nicole worked with retail outlets such as Club Monaco and Nanette Lepore, and dipped her toe in the beauty pool with Vidal Sassoon. Nicole later moved over to The Castle Group, where she managed multiple consumer accounts including Plymouth Gin, Jewish Family & Children’s Service, Temple Downtown Restaurant + Lounge, Sage Hospitality Group, and Radius, Great Bay, and Via Matta Restaurants. Additionally, she served as a primary media relations contact Stacy’s Pita Chips, Au Bon Pain, Dancing Deer Baking Company, The Colonnade Hotel and Brasserie Jo. Nicole’s final stop before launching All Heart was at Regan Communications Group, where projects included restaurant dante, Prezza, Sibling Rivalry, Legal Sea Foods (New England), Todd English’s Olive Group, Mohegan Sun and yogaHOPE. During her time there, she was promoted from Senior Account Manager to Director of Restaurant Strategy, a role that had her overseeing strategic efforts for all of Regan’s restaurant and hospitality clients. Nicole loves to travel, learn about food, get lost in a glass of Picpoul and a good book, and does anything she can to support independent music. She gives all heart to her favorite charities including Eat Your Heart Out Boston.
Growing up in Beverly, Massachusetts, Mary Concannon spent her summers covered in flour at cooking and baking camps, and dreamt of one day making the donuts she sought during weekly treks to her neighborhood bakery. As a communications major at Roger Williams University in Bristol, Rhode Island, Mary filled her free time with internships in the public relations departments of locally based companies like Northeast Health System, FM Global and Roger Williams University. During the summer of her junior year at RWU, she took on an internship on marlo marketing’s beauty team and quickly realized that the fast-paced agency life was where she belonged, accepting a full-time job on marlo’s restaurant, travel and hospitality team upon graduation. It was there that Mary fell back in love with all things hospitality, managing the day-to-day media relations and social media efforts for a variety of restaurant and travel clients, including Ken Oringer’s Back Bay restaurants, Clio and Uni, Juniper, Belly wine bar, The Colonnade Hotel and the Kennebunkport Resort Collection, and landing top press hits in Food & Wine, The New York Times, The Boston Globe and more. Mary joined All Heart PR as a senior account executive in the fall of 2014, bringing with her a passion for storytelling and a deep understanding for the food, beverage and hospitality industries.
Growing up on a horse farm in rural Pennsylvania, Amy Tatnall experienced farm-to-table cooking at a young age and was spoiled with meals overflowing with fresh and seasonal ingredients harvested by local farmers. It wasn’t until Amy and her family moved to a suburb of Boston 10 years later that she realized the culinary luxury she had been living.
She later went on to attend Syracuse University as a dual major in English and Television, Radio, and Film, and fulfilled all of her food dreams by spending a semester abroad in Florence, Italy. While there, she spent her weekends exploring the Italian countryside, indulging in wine and gelato, and shadowing her Italian host mother in the kitchen while filling her small travel journal to the brim with cherished local recipes.
After graduation, Amy began working as an intern at FleishmanHillard, an international public relations and digital marketing agency with an outpost in Boston’s Back Bay, where she quickly realized the contagious energy that comes with fast-paced agency work. While she came to discover that her passion wasn’t for tech, she had planted her feet in the world of public relations and wasn’t looking back. She later accepted a position at marlo marketing as a part of the agency’s restaurant, travel and hospitality team, combining her passion for food and travel with her new-found love of PR. At marlo she assisted with media relations and social media efforts for more than 12 restaurant and hospitality clients, including The Grafton Group, Hotel Commonwealth, Area Four, and Tavern Road. In 2015, Amy decided to try her hand at consumer-focused PR, accepting a job with People Making Good PR. There, she helped to tell the stories of clients spanning across a wide range of industries, working with brands like Blake’s All Natural Foods, Co Yo, Espro, 1% for the Planet, and KneeBinding, and landing press coverage in outlets including Martha Stewart, O, The Oprah magazine, The New York Times, The Boston Globe, and Forbes.com.
Amy joined All Heart PR in the spring of 2018 as a Senior Account Executive. She brings with her a well-rounded PR repertoire and passion for the food and hospitality industries, in addition to her toy poodle, Finn.
After being rescued from Tennessee, Dolly joined the All Heart family. While the humans work diligently, Dolly enjoys sitting in first position, sniffing around under our desks, begging unsuccessfully for food and showing everyone who walks in the door her favorite yellow duck.
Alden & Harlow
BLR by Shojo
East Coast Grill
Eat Your Heart Out Boston
Farm & Fable
Flour: Spectacular Recipes from Boston's Flour Bakery + Café By: Joanne Chang
Foundry on Elm
Island Creek Oysters
Island Creek Oyster Bar: Boston + Burlington
Nubar at the Commander
Row 34: Boston + Portsmouth
The Salty Pig
Second Time Around
Shucked: Life on a New England Oyster Farm By: Erin Byers Murray
Silvertone Bar & Grill
The Greater Boston Food Bank
The Paddle Inn
Trina's Starlite Lounge
The Urban Grape
The Urban Hound
Whole Heart Provisions