Julie Ryland

Vice President Of Communication & PR at Gelato

Julie Ryland has a diverse work experience spanning several industries. Julie currently holds the position of Vice President of Communication & PR at Gelato since June 2020. Prior to this, Julie worked at Innovation Norway as the Head of Strategic Communication from October 2018 to March 2020, where they were responsible for creating and implementing PR strategies, leading communication projects, and advising the leadership team. Before that, they served as the Senior Communications Advisor at Innovation Norway from January 2017 to October 2018, where they developed external messaging and content and provided counsel on media relations and thought leadership.

Julie also has experience working at VisitDenmark as the PR & Press Manager from June 2013 to December 2016, where they led and delivered communication and media strategies and generated successful media placements. Julie also worked as an Online Manager at VisitDenmark from May 2012 to May 2013.

Earlier in their career, Julie worked as the Marketing and Program Coordinator at Youth For Understanding from August 2010 to March 2012. Julie also worked at Devant Consulting as a Content Editor from September 2010 to August 2011, where they advised and implemented online content strategies for global companies. Julie started their career as a Freelance Journalist and worked for various publications from August 2007 to April 2010. Julie also gained experience as an Intern at The Globe and Mail, working with the Report on Business Magazine from August 2009 to October 2009.

Julie Ryland's education history includes receiving a Bachelor's Degree with honours in Journalism from Ryerson University, which they completed from 2006 to 2010. Prior to that, from 2005 to 2006, they pursued undergraduate studies in Liberal Arts and Sciences/Liberal Studies at the same institution.

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Previous companies

VisitDenmark logo
Innovasjon Norge logo
The Globe and Mail logo

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Timeline

  • Vice President Of Communication & PR

    June, 2020 - present

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