Recognized as one of PRWeek’s 40 Under 40 ‘PR trailblazers,’ Nicki strives to bridge the gap between upstream brand strategy and downstream consumer messaging. As a Registered Dietitian, Nicki acts as a public speaker, writer and media spokesperson. She has appeared in the New York Times, Wall Street Journal and The New Yorker.

Nicki is the co-founder of ARTISAN+MAIN, a food communications and strategy firm focused on the convergence of craft and mass—two often disparate concepts in today’s economically divided, geographically diverse food landscape.

Before ARTISAN+MAIN, Nicki served as Chief Communications Officer at CHOBANI INC, and is credited for her pivotal role in building a billion dollar brand through strategic media relations, digital engagement, and influencer outreach. Her work at CHOBANI is featured in the Harvard Business School case study, “Growing a Live and Active Culture."

Nicki lives in Brooklyn, NY with her husband, Drew, and dog, Captain Meatball Hoagie.

A self made chef, Shamus Jones got his culinary start at 15 years old working at a local restaurant. Initially driven by a need for cash to buy punk records and skateboards, he spent the next 14 years climbing the culinary ladder, ultimately earning the title of Executive Chef. Shamus worked in two of the finest vegetarian houses in Seattle—Cafe Flora, and Carmelita—where he gleaned much of his personal food philosophy: a farm to table approach embedded in an emphasis on layering flavors by delicately crafting complex tastes from simple ingredients. These experiences set the stage for Shamus’s pickling obsession. After moving back to New York City, Shamus grew tired of chef culture and in 2009, he launched Brooklyn Brine. Starting off, Shamus borrowed a friend’s restaurant kitchen, making pickles from 10:00p-8:00a. As demand grew, Shamus moved the company to its own space. Today, Brooklyn Brine is a thriving business with national distribution, and absolutely no plans of slowing down.