Shari Lyn Bayer, President
..Shari Lyn Bayer founded Bayer Public Relations (BPR) in October 2003 with the vision of generating quality publicity for quality products. With over 20 years of experience in hospitality, publishing and marketing, Shari truly understands and appreciates the industries that she represents. She believes that it is essential to partner only with clients whom she sees eye-to-eye with on all levels of business, from the actual products to the principals behind them. Her goal with BPR is to provide exemplary service and results to each of her clients, going above and beyond all of their expectations.
..Over the past eight years, Shari has represented an impressive array of NYC restaurants, including Capsouto Frères, Gravy, Serafina Upper West, Desmond’s, Tre Dici Steak, RARE Bar & Grill, Roberto Passon, Naya, Divine Bar, Geisha Table, Knife + Fork, and Eatery. She has worked with award-winning chef Alessandro Stratta, as well as popular chef personalities, including “Top Chef” Dave Martin; and chef, author and IMUSA spokesperson Ana Quincoces. In addition, Shari has organized PR and marketing campaigns for international restaurant groups, such as Berryhill Baja Grill, and consumer brands, including Revolution Tea.
..Prior to finding BPR, Shari worked at Shirine Coburn Communication (SCC) as the head of its Food and Beverage Division, representing Givaudan, the world’s largest flavors company. Previous to SCC, Shari worked at the online culinary magazine, StarChefs.com, and as a freelance Writer/Editor, Restaurant Reviewer, Product Demonstrator and Food Stylist/Recipe Tester. Highlights include gigs for Food Arts, New York Magazine, The James Beard Foundation, and NBC’s Today.
..Shari’s introduction to public relations came in 2000, when she joined KB Network News (KBNN), a boutique, hospitality public relations firm in NYC, which represented high profile chefs and restaurateurs, including Bobby Flay (Bolo, Mesa Grill) and Todd English (Olives NY). At KBNN, she quickly learned the ins-and-outs of publicity, planning the opening parties for hot new venues, such as Lotus, Sushi Samba and Tao, and representing smaller distinguished NYC restaurants, including Abajour and Fleur de Sel.
..Before venturing to NYC in 1998 to attend NYU’s Food Studies program, Shari lived in Chicago where she surrounded herself in the hospitality industry. She worked in almost every position in restaurants from the front- to back-of-the-house, in venues such as Rock Bottom Brewery and Charlie Trotter’s. Shari earned a Culinary Certification from the Cooking Academy of Chicago, and graduated from The University of Michigan with a BA in Organizational Studies. She also studied abroad for a semester in Florence, Italy.
..Shari is the President of the New York Women’s Culinary Alliance (NYWCA), a member of Les Dames d’Escoffier New York (LDNY), New York State Restaurant Association (NYSRA), Culintro and The James Beard Foundation. She volunteers with Share Our Strength and City Harvest, and can be found at exciting industry events, including Food & Wine Classic in Aspen, and Food Network South Beach Wine & Food Festival (also a good excuse to visit her hometown of Miami). Shari loves to cook, travel, dance and, of course, dine out!