Stacey Brody

Stacey Brody has a diverse work experience spanning over two decades. Their most recent position was as an Assistant to the Editor-in-Chief at National Review, which they started in 2020. Prior to that, they worked at 1515 Management Company, Inc. as an Executive Assistant to the Vice President from 2018 to 2020, where they were responsible for maintaining the executive office and optimizing workflow.

In 2018, they briefly worked as an Executive Assistant to the Chief Executive Officer of Advertising & Analytics at AT&T. From 2009 to 2018, they ran their own business, SBS Design Inc., where they served as the Owner and Artist. Stacey has also held executive assistant positions at Parade Magazine and Hachette Book Group, where they worked from 2007 to 2009 and from 2000 to 2007, respectively.

Earlier in their career, Stacey worked as an Executive Assistant to the President & Publisher/Managing Editor at St. Martin's Press in 1999, as well as an Executive Assistant to the Publisher, Adult Trade at HarperCollins Publishers for a brief period in 1999. From 1997 to 1999, they worked as an Executive Assistant to the Executive Vice President & Publisher at Henry Holt & Company, where they handled various responsibilities including extensive scheduling and email communication.

Overall, Stacey Brody brings a wealth of experience in executive support roles, with a focus on maintaining office efficiency, managing schedules, coordinating travel, and handling administrative tasks.

Stacey Brody holds a Bachelor of Fine Arts (BFA) degree in Art History & Studio Arts with a minor in English from Syracuse University. Prior to attending university, Stacey attended Valley High School. In addition to their formal education, Stacey has obtained certifications in Patient Care Volunteer Training from MJHS, specializing in Hospice and Palliative Care. Stacey has also received certifications in Baking and Pastry as well as in Master Chef/Regional Cuisine from the Culinary Center of New York. The specific months and years of obtaining the culinary certifications are not provided.