Culinary Consultant
Tammie Franck has over 30 years of public relations experience in the retail, culinary, restaurant and hospitality fields. She has assisted her clients in winning national awards including a James Beard Foundation Best Chef. Franck has obtained national coverage for her clients in the New York Times, Wall Street Journal, USA Today, Food & Wine and Bon Appétit. Franck holds an MBA with a marketing, public relations and advertising focus from the Owen School at Vanderbilt University. Her culinary training was obtained at La Varenne in Paris.
