Karey Walker

Karey joined the Bacchus Management Group while still in college, where she majored in journalism and advertising. Soon after graduating, she took the reins of the group’s marketing and public relations efforts. Today, her role encompasses all forms of communication, from media outreach, to branding, social media, partnerships and collaborations.

During her tenure, Karey has secured prominent placements for Bacchus restaurants in a myriad of titles, including Food & Wine, Wine Spectator, Forbes, The Wall Street Journal, Travel + Leisure, Conde Nast Traveler, Robb Report and Departures. The Village Pub and Spruce each earned a Michelin star as well as Wine Spectator’s top honor, a Grand Award; Food & Wine recognized executive chef Mark Sullivan as one of the country’s Best New Chefs; Spruce was lauded as Esquire’s Best New Restaurant in America, 7x7’s Best Newcomer and Food & Wine’s Best New Wine List. The James Beard Foundation named The Village Pub a semifinalist for Best New Restaurant and partner Tim Stannard a semifinalist for Outstanding Restaurateur. Bacchus entities perennially appear on the San Francisco Chronicle’s Top 100 list.

Karey possesses a deep understanding of the Bacchus brands and its properties. In early 2005, while still in college, she was hired as a server and bartender at The Village Pub. Soon after graduating, with Bacchus preparing to expand beyond The Village Pub and two Pizza Antica locations, she took the reins of the group’s marketing and public relations efforts. Today, her role encompasses all forms of communication, from branding and menu descriptions to social media and press coverage.

In addition to ensuring Bacchus’ presence at high-profile events in the food and wine industry, such as Pebble Beach Food & Wine and No Kid Hungry’s Taste of the Nation, Karey has secured prominent placement of its restaurants in myriad titles, including Food & Wine, Wine Spectator, Forbes, The Wall Street Journal, Travel + Leisure, Conde Nast Traveler, Robb Report and Departures. During her tenure, The Village Pub and Spruce each earned a Michelin star as well as Wine Spectator’s top honor, a Grand Award; Food & Wine recognized executive chef Mark Sullivan as one of the country’s Best New Chefs; Spruce was lauded as Esquire’s Best New Restaurant, 7x7’s Best Newcomer and Food & Wine’s Best New Wine List; and the James Beard Foundation named The Village Pub a semifinalist for Best New Restaurant and partner Tim Stannard a semifinalist for Outstanding Restaurateur. Several Bacchus entities perennially appear on the San Francisco Chronicle’s Top 100 list.

Sixteen years on, Karey’s goal remains simple: For people to read about a Bacchus restaurant — whether in an online review or a national magazine — prompting them to come in and experience it for themselves.