Skye Estroff is the marketing and media manager for Atlanta’s largest food festival, Taste of Atlanta. Skye manages all TV, radio and print media relationships as well as strategizing and planning all social media. She is an Atlanta native, a University of Georgia grad and an expert in Atlanta’s best food.
This segment of Culinary Atlanta us brought to you by Hand-Picked Atlanta and Poke Burri.
Tanya Jimenez with Mushi Ni was born in Manila where she earned her degree in Hotel and Restaurant Management. She moved to the United States in 2006 to attend the Culinary Institute of America in Hyde Park New York. After graduation she worked for Chef Gordon Ramsay’s restaurant in New York City for 5 years before moving to the Atlanta area. Presently, she is working at Bacchanalia undergoing her Women in Culinary Leadership Program Grant from the James Beard Foundation under the tutelage of Chef Anne Quatrano of Star Provisions. Her hobbies include running, drinking wine, and watching 19th century romantic-comedy films.
Michael Le with Mushi Ni was born in Saint Louis Missouri and after graduating culinary school spent his time living all over the United States and Europe honing his culinary skills and learning new techniques. Michael has worked as a consultant for One Hotel in Miami, The Plnt House which is a 100% Raw Vegan restaurant, Palmer’s in Peachtree City and Senoia Coffee and Cafe in downtown Senoia. His hobbies include doing paperwork, drinking black coffee, eating sweets and playing with his two bullies, Tofu and Bacon.
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Hand-Picked ATL is the best of what to do and where to go in Atlanta. It’s their humble belief that by surrounding ourselves with the authentic, the unique and the curious, our lives are more awesome. Hand-Picked celebrates the independent makers by seeking out their inspired goods and crafted experiences, providing meaningful ways for their users to connect for themselves.
Seven Chan and Ken Yu are owners of Poke Burri and Lifting Noodles Ramen. Both have proven to be award-winning concepts with cult-like followings in the city. The pair met and opened their first shop a year and a half ago combining Sevens business and marketing acumen with Ken’s food and restaurant background. The two plan to franchise and grow each concept in the next year and have new locations slotted to open this year and into 2019.