I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.

I joined Isetta after living and working in Tokyo for two years. Coming from a bicultural Japanese and American background, I love connecting with people from a wide range of backgrounds and exploring the intersection of culture, brands, and food - whether it's through conversations with writers or collaborating with inspiring founders.

I joined Isetta with a background in wine, design, and client relations. An enthusiastic eater and drinker, I wrote the weekly newsletter for Wine Therapy, a buzzy natural wine shop in Nolita, digging into the stories behind natural wines and the people who make them.

I’m always searching for compelling narratives—whether in a bottle, a building, or an everyday moment. This curiosity has led me on multiple adventures, from working on archeological digs in Menorca, Spain and Peloponnese, Greece to gaining my WSET level 2 certification (level 3 to come!). I love being a novice—it’s the only way to grow– and I find real satisfaction in taking new discoveries and shaping them into engaging pitches.

When I’m not working, you can find me crunching on a bag of popcorn at my local cinema, hopping between natural wine tastings, or hovering over my dutch oven in my tiny Manhattan kitchen.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

My Isetta journey began with an interview I took while living in Italy, inspired not only by the pasta and spritzes around me, but by what the team was building. After a year as an intern, I’m proud to have joined full time, supporting major accounts including Tate’s Bake Shop and Boarderie.

With a background in social media, I’ve always been drawn to food and beverage PR. My mother represented chefs in Hawaii, so I grew up around kitchens and the people who bring them to life.

As a college opinion columnist, I championed local restaurants and argued that AI could never replace human intention—a belief that still shapes how I approach creative partnerships and thoughtful pitches.

Outside of work, I’m learning to sew, searching for the city’s best tuna melt, or rewatching Girls for the millionth time.

I started Isetta in 2019 with the goal of representing good brands led by even better people and bringing a smart and strategic approach to a notoriously murky service.