Feb 12, 2018

Flatiron Faces: Peter Manning, Menswear Designer

Flatiron Faces: Peter Manning, Menswear Designer 

Meet Peter Manning, menswear designer and founder of Peter Manning NYC. Located at 933 Broadway, between 21st and 22nd Streets, Manning creates classic fashions for men 5 feet 8 inches and under. “We believe,” says the New York City native Manning, “that well-fitting, well-proportioned clothes that fit properly never go out of style.”

1. You design clothing for the “not so tall” guy. Prior, you were a Tony Award-winning producer and real estate developer. What was your motivation to start the company that bears your name?

It was pretty simple. I just wanted clothes that fit and was tired of taking everything to the tailor and paying the "tailor tax." It seemed crazy that no one was making clothes for "not-so-tall" guys. There are a lot of us! 

2. Describe the style of Peter Manning NYC.

We make classic American sportswear that fits. We are stylish but we don't try to impose a certain style on our guy. The range of our customer is so broad, from 19 to 92, and we want them all to make the clothes their own. 

3. You created a fit guide for your brand. How did that come about?

The sizing and grading was based on instinct and using height, weight, and proportions as a guide. Other men’s sizing, for example, small, medium, large, etc., meant something in menswear and so would have been confusing for us to use. We have refined the sizing over the years and added sizes, based on customer feedback, but the core sizing concept has remained the same. We also offer five inseams of 26, 27, 28, 29, and 30 inches.  Anything below 30 is almost never offered in menswear.   

4. What are your best selling items?

Really, everything we offer sells. Our guy needs everything. However, pants are our biggest seller, followed by outerwear, tailored clothing, and shirting.  

5. What do you consider essential clothing items every guy should own?

A great pair of well-fitting dark indigo jeans, a good chino, a perfect white shirt, a navy blazer (no brass buttons!), a well-cut dress pant, a good suit, a top-notch shoe, and a great topcoat.  Of course, there are more, but with those things you can pretty much get by in any situation. 

6. You began the business as an online venture in 2012 before opening your NYC Fit Shop in the Flatiron District last year. What prompted the move to brick and mortar, and why Flatiron?

We had previously been in a sixth floor office/studio and warehouse in a loft building in Brooklyn’s DUMBO, and we carved out a dressing room and fitting area there. People would come to us from all over the country, and the world! We knew that we needed a more accessible Fit Shop and focused on the Flatiron District because of its central location and vibrancy. We found the most extraordinary space at 933 Broadway and have loved being here. The Fit Shop is a place where customers can come and work with us and figure out their sizing and shop, but we ship everything from our warehouse. So, we are not a traditional brick and mortar store.

7. Do you have a go-to place for food here in the Flatiron District? Favorite dish?

There are so many great options, but we are busy, so I am usually picking something up and eating at my desk. I love soups from Pret A Manger, salads from Dig Inn, and delicious bowls from INDAY

8. What do you consider a “must-see” or “must-do” here in the neighborhood?

I love what has happened with Madison Square Park and a stroll there is always refreshing. At some point, you have to stand on line at Shake Shack. I love their burgers and fries and standing on line has become an iconic neighborhood activity.  

9. What’s your favorite building or architectural element in the area?

The architecture along Broadway is sublime, and we can see the Clock Tower at the MetLife Building out our window and I love that. Of course, being near the Flatiron Building is really special. I never tire of it. 

10. Finally, choose three words to describe the Flatiron District.

Vibrant. Urban. Eclectic.  

Jan 16, 2018

Flatiron Faces: Ann Ogden Gaffney, Author & Founder, Cook for Your Life

Meet Flatiron-based Ann Ogden Gaffney, author and founder of Cook for Your Life, a nutritional program that offers free in-person and online cooking classes for cancer survivors. “Cook for Your Life was created,” says the UK native, former fashion designer/consultant, and two-time cancer survivor, “to help those in how to use healthy cooking to alleviate side effects, eat well through treatment, and enjoy a healthy, tasty survivorship.”

1. You were inspired to create the non-profit organization Cook for Your Life (CFYL) as a two-time cancer survivor. Describe your role and explain how CFYL helps cancer survivors with the use of food and nutrition. 

When I was first diagnosed with kidney cancer, I had surgery to remove the offending organ. I didn’t have to follow-up with chemotherapy or any other brutal treatment beyond CAT scans. It was easy to feel I’d dodged a bullet and go back to my life in the fashion world. The second time around it was very different. I was diagnosed with triple negative breast cancer, which demanded aggressive treatment and meant more surgery, chemo, and radiation. I realized early on that I wouldn’t be able to keep working as much, since so much of what I did involved travel, and decided to take a hiatus to concentrate on my treatment and taking care of myself. Taking this break changed my life.

Food is very important to me. As I got into the rhythm of my chemotherapy, I would cook on my best days to prepare for my worst. Chemo had changed my sense of taste, so I started to experiment with new flavors to combat it. Long story short, I learned to beat most of my side effects through food. I started to share this new knowledge with my support group and chemo buddies, and quickly realized that there was a huge gap between getting dietary advice from the nutritionist and its application in the home kitchen.

Most oncology nutritionists only have the time to deal with the sickest patients, and giving patients advice on how to cook healthy food is a very different skill set from clinical nutrition, especially since these days so many people lack basic cooking skills. Working with my hospital, I started free classes to teach patients and survivors the basics–knife skills, what healthy foods are, and easy ways to cook them.

 2. You’re also the author Cook for Your Life, an award-winning cookbook, which categorizes recipes based on patient needs. Tell us more. 

When I was going through my own treatment, I found that most cookbooks written for cancer patients were, in fact, written by folks who had never experienced cancer treatment themselves. The content was either promising too much in the realm of food as medicine, or dully academic in style. All were classic in layout and overly complicated. You’d have to really search to find anything to suit how you might be feeling. The authors didn’t take into account the effects of the enormous fatigue, nausea and taste changes that most chemo patients experience. One book I was given had a soup with over 17 ingredients to prep, nutritious without a doubt, but someone who feels tired merely getting from the couch to the fridge is not going to attempt making it, nor is a caregiver strapped for time.

I wanted my book to use my own experience to address how people actually feel during cancer treatment and what they may need as they go through it. And because cancer can be isolating, I also wanted to make the food family-friendly so that patients and loved ones could eat the same meal at the same table together. To this end, I created different chapters to address food by feeling and needs, as in Simple–easy, tasty, dishes that are quick to put together if you either are tired, or a caregiver with little time; Soothing–the chicken soup chapter with real comfort foods that soothe the insides while tasting really good; Safe–for those with neutropenia and who can only eat cooked foods; Spicy–dishes to combat taste changes–many cancer patients crave spicy foods; Sweet–to provide some healthy(ier) solutions for the sweet tooth that often comes with chemo; Staples - for pantry basics; Scrumptious–to move into survivorship. When it was nominated for a James Beard Award, I actually thought someone was pulling my leg, but they weren’t, and I was over the moon when the book won the 2016 Books For A Better Life Award.

3. What are some of your favorite featured dishes?

There are a ton of good recipes in the book, whether you are sick or not. I have to say among my favorites dishes are the Fish Tacos and the Beet Risotto, but my absolute favorite is the Poached Chicken Pot Au Feu aka Miracle Chicken, which is a recipe passed down from my Italian grandma, to my mom, and on to me. It can cure anything–almost!

4. You’ve been cooking since the age of 12. How did that start, and what do you enjoy about the kitchen?

I come from a foodie family. My mother was Italian, her father was a chef, of my uncles, one was also a chef and the other owned the Italian grocery in our town, and my dad was a Master Baker. Food was everywhere and I was always interested in it. I wasn’t a picky child and enjoyed eating and trying different things from an early age. I was the kind of eight-year-old who chose the cheese board. I started cooking when I was around 12 and never really looked back.

Living in France and traveling and working throughout Italy and the Far East were wonderful living, eating, and cooking experiences, too. I find cooking relaxing, especially baking. During my fashion career, which could be stressful, I’d often bake on Sundays to get relaxed for the coming week. Now it’s more about cooking savory vegetable based items, though this year I did test several sweet tooth items over the Christmas break. I’m really doing something I love.

5. You’ve worked in the Flatiron District for many years. When did you first come to the neighborhood and what has life been like as an employee?

I first came into the Flatiron District in 1985 and have worked here on and off ever since. It’s been the geographic equivalent of my work-husband. Whenever I go away, fate always seems to bring me back here. I love it. It’s so central for one. It’s close to every part of the city. It has always felt intimate to me, too. Maybe it’s because it was built on a human scale and doesn’t have a lot of extreme high-rises, ironic since the Flatiron Building was the first skyscraper built. It has always had an edgy quality, too, with a lot of variety in the people you see around. I guess it feels like home to me.

6. How does today’s Flatiron compare with the neighborhood versus when you first worked here?

It’s changed so much over this time. When I first came it was mainly an area for photographers’ studios and photo labs, and designers. My own design studio was over on on West 21st Street, and to the north yoga studios, small factories, and offices. Now it has a more varied entrepreneurial makeup. It’s more user-friendly, too. I always shopped at the nearby Union Square greenmarket, but with the advent of Eataly, the area’s food shopping is now stellar and easy. The area always had good restaurants and cafes, but now we have Bouley Test Kitchen, not to mention Eleven Madison Park among many others. I feel the area is mellower in some ways, too. Madison Square Park is now beautiful and safe, which wasn’t the case when I first arrived here. Fifth Avenue has kept its feel–the stores may change but somehow the atmosphere doesn’t. Although some favorites have gone, it’s never become a street of banks and pharmacies. The smoke shop on the corner with the wooden statue of a Native American chief may be gone, but Eisenberg’s is still there!

7.  When you’re not cooking, where is your go-to place for food in the Flatiron District? Do you have a favorite dish?

There are so many that I’ve loved over the years. Right now I love Le Verdure restaurant at Eataly. I can get the kind of simple yet delicious food I like to eat and cook for myself. I adore their roasted cabbage with ricotta and walnut sauce, the grilled scarola salad, and of course, gnudi when they have them. And when I feel like Asian, wagamama has relatively newly arrived on the scene, but the pho noodle soups at The Pho, a hole-in-the-wall on East 23rd Street across from my office are just perfection when it’s cold outside. And sometimes only a grilled cheese or bowl of matzoh ball soup from Eisenberg’s Sandwich Shop will do.

8. What do you consider a “must-see” or “must-do” here in the neighborhood?

Eataly. I like to go for a late lunch when it’s a little less crowded or just have an espresso and perhaps a little ‘dolce’ and people watch. Have a drink in one of the bars in The Clocktower. Go to Eisenberg’s for an irony-free eating experience of yesteryear. If you can take the lines, the original Shake Shack in Madison Square Park, or actually just sit in the park and enjoy a quiet, leafy moment in your day. It’s a real treat. Try exploring the side streets, too. They are full of surprises, like the N.Y. Cake & Baking Supply–not really a surprise for me as I love baking and know it well, but it’s rare to find so much great baking stuff all under one roof.

9. What’s your favorite building or architectural element in the area?

I love the eponymous Flatiron Building, especially how its now set up with pedestrian areas on the opposite triangle to the north and to the east side, too. It makes it truly open. You can linger in these places and get a sense of space and sky that is rare in the city. You used to have to dodge the traffic to get this view. I also love catching glimpses of the spires of the Empire State and Chrysler Buildings as I wander through the area. New York, New York. I also like that you can dive into the comparative darkness of the side streets. It’s a wonderful contrast. But as I said earlier, I love the human scale of the Flatiron. The buildings have a graceful grandeur that stems from other eras, be it the 19th century Appellate Courthouse or the silvery stone and deco lines of the MetLife Building on Madison Avenue on the east side of the park. Gorgeous.

10. Finally, choose three words to describe the Flatiron District.

Central. Human. Home.

Photo Credit: Joe Gaffney

Dec 18, 2017

Flatiron Faces: Amy Ling Lin, Founder & CEO, sundays

Meet Amy Ling Lin, Founder & CEO of sundays, New York City’s first vegan and nontoxic nail salon located at 51 East 25th Street in the Flation District. “sundays' nail polishes are what we call 10-free, free of 10 hazardous chemicals, and they are cruelty free, 100% free of animal byproducts,” says Lin, a 2016 Columbia MBA graduate whose eco-friendly concept was inspired by the chain of salons she started a few years ago.

1. What is sundays? What’s an average day in the life as Founder and CEO?

sundays is a lifestyle wellness brand that manifests in a nontoxic nail studio and vegan nail polish line. Our signature service is a manicure with guided meditation. We invite our guests to indulge in a dose of 'me time', shedding the stress of their day and leaving with a newfound confidence. My average day as the Founder and CEO of sundays looks like a lot of emails and meetings. From staff meetings to partnerships with different wellness brands, I love to handle a lot. We are, in essence, a service business, so there is always the opportunity for a million things to go wrong! Honestly, half of my time is dealing with emergency situations. But I truly love what I do and hope to share the joy with each and every sundays visitor.

2. What inspired you to open sundays after graduating from Columbia University’s Business School?

I was actually in the nail business for four years before attending Columbia Business School. In classes, we would talk a lot about environmental and global impact. I knew I needed to take action after graduation. Since the majority of MBA graduates go into big name banking and consulting, I had doubts about opening another nail salon. However, when I was truthful to myself, I started realizing it doesn't matter which industry you delve into, but how much you love what you are doing. And I love what I am doing!

3. sundays is a “place where everyone can feel accepted, beautiful and free to be their authentic selves.” During the holiday season, which specific services do you recommend?

During the holidays, I would personally recommend the anti-aging rose treatment, and will indulge in a few myself. It is like having a full facial for your hands and feet, with coconut milk soak, orange peel scrub, and rose essential oil cream. It is so good to do something different for yourself and allow yourself to feel special. We believe every single person is beautiful and worth pampering.

4. Shed some light on sundays’ vegan and nontoxic services.

We use only vegan and nontoxic products in our services. sundays' nail polishes are what we call 10-free, free of 10 hazardous chemicals, and they are cruelty free, 100% free of animal byproducts. Most pigments used in typical nail polish brands, like shimmery and metallic shades, are derived from animals. For instance, red dye is commonly made from a type of insect shell. And that shimmery, pearly, or luminescent finish in your favorite silver polish is often an ingredient called guanine, aka fish scales. Gross! Even our lotions and scrubs are plant based. Earth friendly is essential. 

5. You’re supportive of empowering your employees. Why is this important to you?

There are an overwhelming number of immigrants working in the nail industry, and this has traditionally been overlooked. As an immigrant myself, I feel strongly about empowering our employees to make their voices feel heard. 

6. Your Flatiron District studio opened in March. How did you choose this neighborhood?

We chose Flatiron for the beautiful architecture, the health and wellness driven community, and the small business support. I think the neighborhood has everything our brand stands for. 

7. What’s your go-to place for a bite to eat in Flatiron, and what’s your favorite dish?

I adore Inday and [their] CAULI'FORNIA (cauliflower "rice", baked falafel, super greens, beets, coconut chutney, cucumbers, coconut tahini, seeds).

8. What do you consider a "must-see” or “must-do" destination in the neighborhood? 

I love Madison Square Park! There are always some interesting public art installations that appeal to both the passing tourists and the working locals. I also love Inscape Studio and their meditation services.

9. What's your favorite building or architectural element in the area?

From the pyramid pointed roof of the New York EDITION hotel to triangular peculiarity of the Flatiron Building, I am so amazed by the details of the architecture in this neighborhood. The historical buildings are beautiful.

10. Finally, choose three words to describe the Flatiron District.

Community. Evolving. Dedicated.

Nov 13, 2017

Flatiron Faces: Deirdre & Nicholas McDermott, Future Expansion

Flatiron Faces: Deirdre and Nicholas McDermott, Architects and Partners at Future Expansion

Meet Deirdre and Nicholas McDermott, winners of this year’s Flatiron Public Plaza Holiday Design Competition. The pair's shimmering structure, Flatiron Reflection, will open to the public on November 20th and will be on display on the Flatiron North Public Plaza through January 1st. Flatiron Reflection serves as the centerpiece for the sixth annual "23 Days of Flatiron Cheer" programming.

1.) Briefly tell us about your firm, Future Expansion.

Nicholas: Future Expansion is about five years old at this point and coincidentally its origins are somewhat tied to another public art installation. We won a commission from the Brooklyn Academy of Music (BAM) to build a temporary urban-scale sculpture for a vacant lot next to the BAM Harvey Theater. It was our first real job as an office, and an incredible experience for all of the collaboration, research, and coordination, which allowed us to get our hands dirty on a project we were very intellectually invested in. Since that project, we’ve mostly worked on more traditional architecture assignments for commercial, institutional, and residential clients. In general, we think architecture offers a compelling opportunity to engage in the creation of the city that does not yet exist, the city of the future, in the sense that the city is always reinventing itself, always changing. It’s also important to note that though small, the office is more than the sum of the two partners; Vincent Mai and Michael Filomeno from our office worked on this project and were instrumental in its realization.

2.) What led each of you to practice architecture?

Nicholas: I was a philosophy major in college but got turned onto architecture while living in London during a year abroad studying philosophy of science at the London School of Economics and traveling around Europe. Although what I studied in philosophy of science seems more relevant now than I ever imagined it would be, that was it, there was no hesitation after London.

Deirdre: I told my parents at a very young age that I wanted to be an architect.

3.) Can you share some of the ways you keep your design practice partnership fresh and creative?

Deirdre: We are constantly looking outside ourselves for inspiration. The city, in a big way, keeps the practice fresh. You can always experience something new even on the same block you walk down everyday; it's a consistent influence and reminds us that you can approach each design project from a different angle.

4.) What are your thoughts about your proposal being selected as the centerpiece for the Partnership's annual "23 Days of Flatiron Cheer" holiday programming?

Nicholas: Thrilled!

5.) What was your inspiration for Flatiron Reflection? What do you hope will be the public's takeway when experiencing it?

Nicholas: We were inspired by, among other things, the great Edward Steichen photograph of the Flatiron Building. The way that the building appears through the fog, the clarity of the form amidst the ambiguity and murkiness of the image was the inspiration for the blurrily reflective surface treatment we proposed in our design. But, right from the beginning, we also talked about wanting to create a project that could create some amount of separation between the viewer and the noise of the street. Having said that, it was also critical that the project reinforce the public nature of the plaza. More than anything, this is a public space project. New Yorkers need to value and demand more from the custodians of the public realm. These are vital infrastructures without which the city would not exist in a recognized form. The installation should make the plaza feel more public, more open, more exceptional.

Deirdre: I hope that Flatiron Reflection will not only be experienced from the outside but also from within. I think that there is a powerful moment that is inherent in the plaza of taking in the city at a grander scale, of opening up and redirecting the experience.

6.) What is your favorite building or achitectural element in the Flatiron District?

Nicholas: The Flatiron Building, of course. It’s hard to compete. Although, from Madison Square Park, the scale of the big arched entrance on the corner of the 11 Madison building is wonderful. It feels like it addresses the city, and it’s so present as a form but as you approach it, you experience it as space.

Deirdre: To me, it’s standing in the middle of the open plaza and looking up. The buildings that surround the park and plaza - Flatiron included - all have a relative character that runs between them. There are very few places where you get to step back and take in so much beautiful architecture all at once and from that vantage point.

7.) What's your favorite destination or 'must see' in the neighborhood?

Nicholas: Madison Square Park is a wonderful urban oasis, and you’ve got to love MoMATH.

8.) What's your favorite place to eat in Flatiron?

Deirdre: A Voce, though we are delinquent in our patronage to the big names on the block.

Nicholas: We don’t get out of Brooklyn much.

9.) Finally, describe the Flatiron District in three words.

Ready for Reflection.

Oct 10, 2017

Flatiron Faces: Keiko Ono Aoki, Concept Creator, Director & President, ROKI

Keiko Ono Aoki has followed in the footsteps of her late husband, renowned Benihana restaurateur Rocky Aoki. As the Concept Creator, Director, and President of ROKI, located at 12 West 21st Street, ramen is the specialty dish. “Rocky told me almost 14 years ago,” recalls the Tokyo native, “sushi is going to be ramen!”

1. Briefly describe ROKI as well as your role with the restaurant.

ROKI is a Japanese Izakaya. Izakaya means that we serve a lot of Japanese tapas. The specialty at our restaurant is ramen. I am the concept creator and the Director/President of ROKI.

2. Please tell us about your connection to the famous Benihana chain. Is there a Benihana influence on the operations at ROKI?

My late husband, Rocky Aoki, started the restaurant chain “Benihana” in 1964 on 56th Street in Manhattan. I am now the CEO of Benihana of Tokyo. Rocky told me almost 14 years ago that the next sushi was going to be ramen. I remembered what he said and decided to open ROKI, and our main feature would be ramen. The “entertainment” portion at my restaurant was influenced by Benihana as well. 

3. What are some of your highly recommended dishes at the brasserie?

Ramen is very popular right now around the world and there are many ramen restaurants here in New York. However, what makes us different is our original and unique Ramen Nabe (hot pot). That is our specialty! I also highly recommend the Kanpachi Carpaccio, Japanese Canape, and the Pork Belly Bun.

4. With the upcoming season for holiday parties, what is ROKI offering?

We have a beautiful private room in the back and we are able to create a unique ROKI menu starting at $48. We are also able to offer buffet-style as well.

5. What would you tell people considering a career in the culinary arts? What are the most important skills for this line of work?

This does not pertain to just the culinary arts industry, but I believe that you should look for a career that you enjoy and love to do! In the culinary arts industry, creativity is important. Always challenge yourself to try something new. In recent years, the term “fusion” has been quite popular and many restaurants are creating fusion foods. Fusion is great, but it is also important to stay with the core. Lastly, these days people are very health conscious, especially in this area. Being healthy is the new trend so you want to keep that in mind when creating new food items. 

6. When you moved to the Flatiron District in March, you told the BID that the area is “the center of Manhattan.” What do you like most about the Flatiron District?

The location is perfect because it is right in between Midtown and Downtown. Although we are not Downtown, I can still feel the downtown atmosphere. But we can also feel the business type of atmosphere from Midtown; so it’s a nice combination. Flatiron is casual but a little more on the sophisticated side and you can enjoy any type of fashion.

7. Other than ROKI, where do you like to grab a bite in the area?

Ilili is my favorite place and I go there quite often. My favorite dish is their Tabbouleh, Boneless Ribeye, and can’t forget about their hummus. I love the atmosphere here and their food is delicious. Bouley’s new restaurant has not opened yet but I am interested in going there once it opens.

8. What do you consider a "must-see” or “must-do" destination in the neighborhood?

Eataly is one of the hottest spots in the Flatiron. They have anything and everything that relates to Italy from A to Z. I think the concept is very interesting; it reminds me of the Japanese Depachika (food court). They sell souvenirs, grocery items, and ready-to-eat food; they have everything! It’s a convenient and fun place to see. The difference between the Japanese Depachika and Eataly is that they give away samples. Many people go to the Depachika just to eat the samples. It would be great if we can get samples there, too!

9. What's your favorite building or architectural element in Flatiron?

I must say my building because my restaurant is located there! 

10. Choose a few words to describe the Flatiron District.

Innovative. Comfortable living. Dog friendly.


Sep 12, 2017

Flatiron Faces: Joy Robins, SVP, Global Revenue & Strategy, Quartz

Joy Robins is committed to delivering great ad experiences to business professionals at Quartz, a digitally native news outlet headquartered in the Flatiron District. Robins was recently named to Ad Age’s “40 Under 40” list which includes an eclectic group of movers in the worlds of media, marketing, tech and advertising. “I love that on any night I can walk down a street [in the Flatiron District] and happen upon a retailer or service that I had never noticed before.”

1.  What is Quartz? And, what is your role as Senior Vice President of Global Revenue & Strategy?

Quartz is a guide to the new global economy for business leaders who are excited by change. I am responsible for leading the sales, ad operations, and marketing teams that serve marketers, brands, and agencies that advertise with Quartz. The majority of our work is the native advertising space through non-standard display formats and content creation.

2.  You were recently named to the “40 Under 40” list by Ad Age. What was your initial reaction?

I was honored and very surprised. It was a great feeling to make my mother proud!

3.  Ad Age noted that you tripled Quartz’s advertiser base and boosted revenue eight-fold since arriving in 2013. How have you accomplished this?

This was accomplished by building a great team that is committed to building meaningful partnerships and delivering great ad experiences that are valuable to both the Quartz user and the brands we work with.

4.  What is your short-term (this year) goal for Quartz? And, longer term?

Quartz is almost five years old. We are widely recognized for being a successful media insurgent. Now, we are working to ensure that Quartz can stand with strength as a major global media brand. This means having relationships with brands, advertisers, and marketers who are ambitious and are looking to engage with curious audiences across the world.

5.  What led you to Quartz? What do you think is most important for those interested in pursuing a similar career?

I was intrigued by Quartz’s value proposition to both users and advertisers globally and their ability to both reimagine and then deliver on a completely new approach to sophisticated content and quality advertising. Prior to Quartz, my career included a variety of roles. One recent stage in my career was at the BBC, where I worked to launch advertising on BBC.com and introduced the BBC brand to the U.S. market. My team knows that I bring passion, enthusiasm, and a drive to achieve results through hard work, and that I value these skills in rising stars as well.

6.  Quartz is part of a growing number of digital media outlets choosing to locate in Flatiron. What do you like most about the neighborhood?

I love that on any night I can walk down a street and happen upon a retailer or service that I had never noticed before. It feels like the neighborhood is constantly evolving via pop-up shops and new openings that add to the dynamism that has really emerged.

7.  When you dip out of the office, where do you like to grab a bite in the area? What is your favorite dish?

My favorite restaurant in the area is Momoya. I wouldn’t be able to pick just one thing. The fish is fresh and delicious and I go for the sashimi every time.

8.  What do you consider a "must-see” or “must-do" destination in the neighborhood?

If you are a tourist in the area you must see and eat at Eataly. The food is delicious.

9. What's your favorite building or architectural element in the area?

I love the Flatiron Building. I began my career at OMD when they were in 11 Madison, so the Flatiron Building was a landmark that always stuck with me. Now that Quartz has moved just around the corner, it has become a point of reference for me that always reminds me of where I started.

10. Choose three words (okay, four) to describe the Flatiron District.

Dynamic. Comprehensive. Fitness mecca.