Island Creek: America’s Oyster King
Lark Hotels: Preppy Suites
12 Hours at the Boston Public Market
Lark Hotels: Boutique Hotel Style
The Breakdown: Roasted Veal Loin at Les Sablons
Bambara: License to Grill
Waypoint: Restaurants of the Year 2017
One Year of Bar Mezzana
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.
Susanna Yudkin first fell in love with the world of food when she was six years old on a family trip to Paris. Reluctant to try the escargot and frog legs her parents seemed to love, Susanna’s father convinced her with two sage pieces of wisdom: 1) try anything once, and 2) when it comes to food, the French know that they’re doing.
Growing up in the rural culinary utopia of the Berkshires in Western Massachusetts, Susanna had many opportunities to put the first lesson to the test. She spent afternoons after high school apprenticing in the kitchens of local chefs Brian Alberg of the famed Red Lion Inn and Dan Smith of the farmhouse restaurant John Andrews.
After her first year at Boston University, Susanna put her father’s second lesson to use during a summer spent at the American University Center in Aix-en-Provence, where French language and culture lessons were interspersed with oenology classes, trips to local vineyards, and a cooking course where Susanna learned to perfect the elusive soufflé.
To complement her studies at Boston University’s College of Communication, Susanna filled her time with a variety of leadership and internship positions. She served as the Digital Media Editor for BU’s Chapter of the Public Relations Student Society of America, and was an editorial writer for the school’s arts, culture, and fashion magazine Off the Cuff. After her sophomore year, she worked as an Editorial Intern for the local lifestyle publication the Improper Bostonian, and helped to develop the marketing communications strategy of award-winning startup Hello Alfred through the Innovation Lab at Harvard Business School.
Hungry for more experiences abroad, Susanna spent the spring of 2015 studying and eating her way through Europe. She interned at international agency Grayling in London, where she represented hospitality clients such as Hilton, Nestlé, and Diageo. After returning to Boston, she spent just under a year at Schneider Associates, where she cemented her love for the dynamic world of public relations.
During her senior year, Susanna’s passion for storytelling and her love of food came full circle with the start of her internship with All Heart PR in February 2016. Susanna graduated with Honors from Boston University in the spring of 2016 with a B.S. in Communication and a Minor in Sociology, and joined the All Heart team full-time shortly thereafter.
When not trying new restaurants around Boston, Susanna loves to spend time outdoors, sings her heart out when no one is listening, and will never turn down a good dish of escargot.
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
Bee's Knees Supply Company
Boston Fashion Week
Boston Harbor Distillery
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 Loft Salon + Day Spa
The Paddle Inn
Trina's Starlite Lounge
The Urban Grape
The Urban Hound
Vine Brook Tavern