The perfect interplay of exacting esthetics, picky palates, and tailored strategic thinking ensure branding for our clients hits the mark.


Photo Credit: Peter Hellberg

Photo Credit: Peter Hellberg

Chris Struck, Trade Strategist

Chris Struck credits his hybrid French and deeply Southern upbringing in Destin, Florida, as the birthplace of his passion for food and beverage. He began cooking for Chef Tim Creehan’s fine dining restaurant group at 14, later exploring the food and wine culture of Europe. An internship at Chef Tom Colicchio's Craft restaurant in Manhattan convinced Chris, then a culinary student at Johnson & Wales University, that New York was his professional home.  He dove into the wine world, gaining certifications from the Wine and Spirits Education Trust, the Society of Wine Educators, and the Deutsche Wein und Sommelierschule in Koblenz, Germany. In addition to his work as an assistant sommelier at one of New York City's premiere wine bars, Racines NY, Struck also consulted for Terrell Wines, MC2, and formerly StarChefs as their International Chefs Congress Wine Coordinator. He is currently completing an Executive MBA in Food Marketing at Saint Joseph's University in Philadelphia. Tweet him @chris_struck.


Surbhi Sahni, Culinary Strategist

Chef, educator and specialty food business owner, Surbhi is known for deliciously and cleverly blending Indian, European and American ingredients and techniques to create her own distinctive sweet and savory award-winning products. In addition to her work at FeastPR, Sahni co-owns five-year-old BittersweetNYC , a company that produces and sells Indian-inspired confections, as well as having a catering/event division. Previously, she was the highly acclaimed pastry chef at Michelin-starred Tulsi, and prior to that at Michelin-starred Dévi, both in Manhattan. Sahni had the honor of being a highlighted chef at the 2005 “Worlds of Flavor” conference at the Culinary Institute of America at Greystone, California She has taught at and serves on the board of the Institute of Culinary Education, and is on the board of the Food & Finance High School, both in New York City. In addition, she is a member of Les Dames d’Escoffier New York and the New York Women's Culinary Alliance. She holds a bachelor’s degree in hotel management from India’s Manipal School of Hotel Administration and a master’s degree in food studies and food management from New York University. Tweet her @ChefSurbhi.