Alicia Walsh-Noel is no stranger to a career pivot. Seven years ago, she left her cubicle job to start as a busser at Zocalo. And in 2018, while working at Brasserie Saison, she approached Will Richey with an offer to run the marketing for his restaurant group.
“My background is a potpourri of photography, communications, and food and beverage,” she says. “But more importantly, I have a background in being scrappy AF.”
Richey said yes, and in June 2019, after the birth of her son and increasing requests to take more clients, Walsh-Noel launched Do Me A Flavor, a local food-focused marketing agency. We asked her to tell us more about her restaurant cred and what local menus she’s pouring over—in and out of the office.
434: You’ve been in the local restaurant scene for a while, yeah?
Alicia Walsh-Noel: Seven years ago, I decided to quit my cubicle job and started as a busser at Zocalo. I mean, technically my first restaurant job was at my dad’s café where I worked the toast station as a 7-year-old. I have had the privilege of being a part of several notable projects including helping to open Kardinal Hall and serving as their marketing director, cooking with my husband, Jon Bray, for his Filipino pop-ups, and opening Brasserie Saison (from a construction site to a 14-services-per-week restaurant) as operations manager.
What types of services does Do Me A Flavor provide?
Web design, photography, videography, copywriting, PR, graphic design, print production, social media marketing, email marketing, high-fives.
Who are some clients you’ve worked with so far?
Wilson Richey was my first client. When I pitched the idea of running marketing for his group, Ten Course Hospitality, he said yes before I could finish my first sentence. I also work with F&B Restaurant Management, whose family members are Ivy Provisions, Shadwell’s, and Fry’s Spring Station. This year, we collaborated with both Crozet Pizzas and The Dairy Market on several projects. We’ve been experimenting with retail lately as well, throwing around ideas for independently owned grocery stores or specialty food shops.
What do you like to eat in Charlottesville?
Kimchi pancakes from Mamabird Farm, all of the food at Basan (especially whatever wild specials they are slinging for the weekend), plate lunch from Mochiko, C&O. I just told my husband that I wished there could be a gypsy jazz and late-night menu there, but earlier for parents who used to party. And Jon Bray’s mom’s house.
