With nearly a quarter century of experience as a public relations executive in the high-end hospitality industry, Simone Rathlé knows fine hotels, restaurants, and tourism.  Her Washington D.C.-based boutique consulting firm, simoneink, specializes in promoting the tourism hospitality industry, and a select collection of restaurants, small hotels, resorts, and spas from the nation’s capital to upstate New York, from her hometown of New Orleans to where she resides in northern Virginia.

Ms. Rathlé represents The Clifton Inn, a Relais & Châteaux property which exudes quiet country charm with a Jeffersonian pedigree in Charlottesville, Virginia; its restaurant is widely acknowledged to offer the best fine dining in an area dense in dining options. Following the path of our forefathers, but bearing the actual name, The Jefferson Hotel with all its finest fanfare, historic grandeur, and glamour, will become known as a celebrated treasure in Washington, D.C.

Across the bridge from the District in Arlington, Virginia, is chef David Guas [Washington’s Pastry Chef of the Year for 2004-2005]. Ms. Rathlé has helped Guas develop his vision of a place to enjoy New Orleans desserts in metropolitan D.C. into a reality: Bayou Bakery, Coffee Bar & Eatery, which opened November 2010, is a homey deep southern café, a neighborhood gathering place with plenty of vintage Louisiana character. Guas and his sweet and savory concoctions have been featured many times over, from Oprah Magazine, Food & Wine Magazine, Sky Magazine, andSouthern Living.

Three of the most highly acclaimed and popular restaurants in the nation’s capital, DC Coast, Ceiba, Acadiana and their sister restaurant Passion Fish, located in Reston, Virginia, benefit from Ms. Rathlé’s expertise for the past 13 years. And adding to the Passion Food Hospitality group will be the “talk of the town”, an American tavern District Commons and its casual next door neighbor, Burger, Tap, and Shake [aka BTS], with the ever soon to be popular – Six Buck Chuck – an American burger as it should be! Jeff Tunks, their chef and co-owner, was Washington’s Chef of the Year for 2003-2004 and was appointed to chair the board of the Southern Food & Beverage Museum in New Orleans. Three of Tunks’ restaurants have been honored as “Best Restaurant in the United States” by food critic John Mariani in Esquire Magazine.

Two other renowned Washington chefs that grace simoneink’s client list:  Robert Wiedmaier and Peter Smith. Robert Wiedmaier, award-winning chef-owner of Marcel’s, Brasserie Beck, Brabo, The Butcher’s Block, and Mussel Bar, is distinguished not only by his fine French and hearty Flemish cuisine, but also in his role as a full-circle chef, to whom hunting and fishing are an integral part of the process in preparing good food.  Wiedmaier’s premier restaurant, Marcel’s, received the highest honor by the respected authority on restaurants, Zagat Survey, as the top for food in Washington, DC metro area.

Peter Smith, executive chef and proprietor of PS 7 Restaurant, is renowned for his inventive, playful approach of creative “American Cultural Cuisine.” Peter was appropriately named “Most Promising Chef” by Washingtonian Magazine for his playful menu and his cocktail-culinary collaboration with Mixologist Gina Chersevani. The two are fast becoming known for their multi-course pairing menus and PS 7’s has earned the listing as one of the “2011 Top 100 American Cocktail Bars” in the annual book, Food & Wine Cocktails, produced by Food & Wine Magazine.

Keeping one foot in her home state, New Orleans continuously benefits from Ms. Rathlé’s love affair with the city. That is clearly apparent with the two clients she represents in New Orleans, Meson 923 and Ralph Brennan Restaurant Group. In a city of noteworthy dining, Meson 923 is making everyone sit up and take notice.  Located in the heart of New Orleans’ revived warehouse district, is the sophisticated cuisine of executive chef Baruch Rabasa, whose Catalan ancestry informs his contemporary interpretation of classic New Orleans dining.  Mesón 923 was named “Best Innovative Restaurant” by Frommers Guide New Orleans for its sophisticated yet uncomplicated dishes.

A name that is synonymous with New Orleans, Ralph Brennan, a third-generation scion of the family that made the New Orleans fine dining experience the internationally renowned gustatory celebration it is today. Ralph Brennan whose enterprises include Ralph’s on the Park, Red Fish Grill, café b, Café NOMA, and Heritage Grill – all of which focus on utilizing ingredients grown in Louisiana and seafood from the Gulf, supporting the community while simultaneously crafting locally influenced global cuisine that consistently win the favor of locals, visitors, and critics alike, from multiple ‘beans’ awarded by The Times-Picayune to glowing mentions in The New York Times.

Ms. Rathlé’s experience with the boutique hotel industry is extensive, and the recent acclaim of her three clients in upstate New York indicates the trust she upholds with her friends in the media. Perfectly nestled in the Finger Lake Region are Aurora Inn and its sister property, E.B. Morgan House, two charming properties that strike a perfect balance of historic charm and modern luxury. E.B. Morgan House, praised for its lovely appeal, was named one of the “25 Most Romantic Hotels” in the United States by Travel + Leisure, and pair has consecutively received the AAA Four-Diamond Award for the not only the property itself, but for the seasonal refined American cuisine of chef Greg Rhoad. On the other end of the design spectrum, but similarly tucked carefully in the sprawling land of upstate New York, is the Catskill property The Roxbury Motel, whose high-style and edgy rooms based off of TV shows and movies from the 60s, 70s, and 80s, has been selected as a Fodor’s Choice property since 2005 and was most recently featured in Entrepreneur Magazine and Travel + Leisure.

In its heyday, The Garrett Hotel Group was one of her most prominent hotel clients, benefiting from her representation from 2000-2010: The Point, in Saranac Lake, New York, a resort consistently listed as #1 in the country by the Zagat Guide to Top U.S. Resorts, was its flagship property; The Inn of The Five Graces in Santa Fe was named one of Andrew Harper’s Top 25 Global Hideaways for 2005; and Lake Placid Lodge, a Relais & Châteaux resort and a constant on the top travel destination lists, was named a finalist for the Travel + Leisure Global Vision Awards in the Preservation category.  Cal-A-Vie, the Vista, California luxury spa that Ms. Rathlé represented from 2003 to 2008, was named #2 in the world among Top Destination Spas by Travel + Leisure in October 2004. Two New Orleans hotel properties, International House and Loft 523, represented from 1998-2009, were featured in numerous national and international publications as well as coffee table books, Chic Hotel,and the internationally acclaimed interior design book,Hip Hotels. The Chanler at Cliff Walk in Newport, Rhode Island, gained continuous recognition for being the most luxe hotel along the Northeast coastline.

Also formally benefiting from Ms. Rathlé’s public relations isThe Inn at Dos Brisas, which in its young and laudable life garnered Forbes 5 Stars [formerly Mobil] for its restaurant (of only 17 in the country with that accreditation) and was selected as a member of Relais & Châteaux. The executive chef, Jason Robinson, was one of 85 chefs in the country to be selected as a Grand Chef.  

Simoneink was also the longtime public relations representative [12 years] for John Besh, securing him in the public eye for the twelve heady years during which he opened August in New Orleans, which was listed in Gourmet magazine’s Guide to America’s Best Restaurants, andfollowed with Besh Steak, La Provence, Lüke, Domenica, and American Sector.  Simone Rathléand John Besh worked tirelessly after the devastation of Hurricane Katrina to bring relief to many areas of metropolitan New Orleans and the outer lying areas.  In 2006, Chef Besh received his second nomination for a James Beard Foundation Award and won as Best Chef of the Southeast.  Besh bested Mario Batali on Iron Chef America, an opportunity secured by simoneink,and one year later competed for the title ofIron Chef America. Besh was highlighted in the Sundance Iconoclast series as a superior citizen making a difference in his community.  Also among the fine restaurants Ms. Rathlé has represented with great success in the past is Seeger’s in Atlanta, the completely renovated showcase for the award-winning cuisine of world-renowned chef Guenter Seeger. 

A new division of media relations has unfolded at simoneink with two of her clients publishing cookbooks in the fall of 2009.  Chef John Besh’s impressive first cookbook, My New Orleans (Andrew McNeel, October 2009,) was nominated for a James Beard Award and won a coveted IACP Award.  A spectacular cookbook by David Guas Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style (Taunton Press, November 2009), was also nominated for a James Beard Award and was a finalist for an IACP Award.  Successful launches of cookbooks brought a welcoming of authors – Deb Shriver, Vice President of Marking of Hearst Corporation and her first book Stealing Magnolia: Tales from a New Orleans Courtyard, a story and scrapbook about the restoration of an old house in the French Quarter in the wake of Katrina leads the reader through a rare tour of the city. Catching on to the book’s captivating nature, Southern Living Magazine included it in the annual Christmas gift guide – and The Washington Post Food and Travel Editor, Joe Yonan, for his second cookbook, Serve Yourself: Nightly Adventures in Cooking for One, the perfect companion for the solo diner in need of tips on feeding themselves well – Yonan’s book impressed readers from Epicurious to the highly circulated publication, Men’s Health. With simoneink behind them, these publicationsalso successfully had multiple national bloggers embrace the books.

Ms. Rathlé is equally at home in the growing industry of culinary television.  In addition to placing her chefs on major broadcast television programs like CNN and NBC’s Today Show, she has secured a national television show on TLC, Inedible to Incredible for John Besh, and has been instrumental in having her chefs featured on high-profile national network programs. CMT came knocking for some assistance with the Country Music Television’s first annual “Artists of the Year” ceremony where simoneink was the culinary advisor and secured placements from Esquire to AOL/Slashfood.

Prior to establishing her own firm, Ms. Rathlé directed media relations for some of the world’s most notable hotel corporations.  For Orient-Express Hotels, she coordinated all PR for the Windsor Court Hotel, New Orleans, and The Lodge at Vail, Colorado, and was a liaison with the European properties for a period of over six years.  Following her tenure in New Orleans and affiliations abroad, for four years she was Public Relations Director for Exclusive Hotels by Forte, whose properties include The Hotel Plaza Athénée, The Hotel Westbury, and The Watergate Hotel in the US, the King Edward in Toronto, The Plaza Athénée in Paris, and The Westbury in London.  A position with The Wentworth Group placed her in charge of PR for The Westbury, New York and The Westbury and The Wentworth Club, London.     

In her capacity as PR executive, Ms. Rathlé has worked extensively with corporate and media executives, dignitaries, and celebrities, including President and Mrs. Ronald Reagan; President George H.W. Bush; Prime Minister John Majors; Raul Granillo Ocampo, the Ambassador of Argentina; Prince and Princess Michael of Kent; Keith Richards; Julia Child; and Zsa Zsa Gabor. 

Ms. Rathlé has won two gold Addies, or American Advertising Awards.  She is also an avid runner, and has competed extensively, completing a marathon and winning the New York City Turkey Trot for her age category.  She is a member of Les Dames d’Escoffier and the Southern Foodways Alliance. Currently, Ms. Rathlé is advisor to the St, Bernard Project, a non-profit organization assisting in wellness and building homes for displaced St. Bernard residents. In June 2010, after attending First Lady Michelle Obama’s Chef’s Move at the White House, Ms. Rathlé joined the board of Chefs as Parents, an organization that is helping to meet children’s meal plan needs in the DC public school system.  In recognition of her expertise in the industry, Leading Hotels of the World appointed Ms. Rathlé to its Media Advisory Board for 2004-2005.  Ms. Rathlé also was appointed to the Media Advisory Board for the Louisiana Tourism and Cultural Development Committee under Lt. Governor Mitch Landrieu on several occasions.  In 2006, Ms. Rathlé was asked to lend her expertise and talents to the James Beard Foundation Awards.  She was responsible for promoting the awards to television outlets.

Among Ms. Rathlé’s proudest accomplishments are her fundraising efforts.  In 2005, “Po’ Boy Power!” – a fundraiser she developed for the benefit of Hurricane Katrina victims -- made national news. The first of the two “Po’ Boy Power!” events was held just 12 days after the devastating storm hit, and her efforts helped raise $27,000 within a two hour time span.   She was also involved in raising funds for policemen and firemen in the city’s devastated communities over the course of the following year.  In June 2010, she was tapped to help the St. Bernard Project raise funds via the Patrón TequilaEpicurean Express, to benefit fishermen of the Gulf Coast whose livelihoods had been destroyed by the oil spill.  In Washington, the ‘station stop’ that she conducted, and in New Orleans, where she was also involved, the events raised close to $50,000-- nearly half of its $100,000 total goal.

The success of simoneink comes from its personal approach to positioning its clients.  All media contacts and hospitality industry officials work directly with the principal, Simone Rathlé. All conceptualization, execution, creative writing, marketing development, graphic design, art direction, branding, food styling, editorial placement, and maintaining extensive media relations is proactively directed by Ms. Rathlé.  For her energetic, thoughtful, and savvy expertise, simoneink is continually recognized as one of the premier boutique agencies in the country.

Sue-Jean Chun joined simoneink, llc, summer 2009, as Media Relations Executive, Sue-Jean’s background includes over three years of public and media relations for luxury and consumer clients. As Media Relations Executive, Sue-Jean will be responsible for overseeing the culinary accounts and coordinating all campaigns and programs.

Prior to joining simoneink, Sue-Jean served as an Account Associate at RF Binder Partners, Inc. in New York City where she was instrumental in providing key media relations and new media strategy for clients including Wines of Germany, Dunkin’ Donuts and Johnson’s Baby to name a few. At Brand Building Public Relations, Sue-Jean focused on entertainment and celebrity-driven PR with luxury clients such as Kwiat Diamonds, Dove Chocolates, L’Oreal Paris and Rachel Roy, fashion designer. She has had the opportunity to work on national-to-regional media platforms for every client, as well as develop new media presence through microsites, blogger conferences and events, and client branding on Twitter, Facebook, MySpace and all other social networks.

Sue-Jean received her Bachelor of the Arts in International Politics and Economics from Middlebury College in Middlebury, Vermont. There she also minored in Chinese and is fluent in Mandarin, Korean and conversational in Spanish. As a dedicated foodie, Sue-Jean loves to cook, eat and travel. She lives in Arlington, Virginia and grew up in Wilton, Connecticut.