Socarrat Paella Bar Restaurants
Ai Hirakawa has a diverse work experience spanning across different industries. Ai started their career at itochu fashion system co., ltd in 1995, where they served as the General Manager of New Business Development. Ai was responsible for identifying key business opportunities for apparel, accessories, and outdoor brands. Ai remained with the company for a remarkable 26 years, until April 2021.
In May 2021, Ai joined Fifth & Beverly, a boutique agency specializing in new business development, brand management, and international distribution for various industries including Beauty, Fashion, Accessories, Outdoor & Lifestyle brands. As a Partner, Ai ensures the success of each brand placed in new territories and facilitates brand partnerships in local markets. Some of the notable clients they work with include ALCO International, StylingLife Holdings Inc, NEXUS BRANDS Co., Ltd, and Tripod Design Co.
Furthermore, in August 2021, Ai took on the role of Marketing Director at Socarrat Paella Bar Restaurants. Their responsibilities include devising and executing strategic marketing plans to achieve Socarrat's and La Churreria's objectives. Ai also oversees the implementation of various promotional activities, including online and social media marketing, to maximize return on investment. Additionally, Ai builds and manages an engaged influencer program to enhance brand awareness and generate user-generated content for the company.
Overall, Ai has a wealth of experience in business development, brand management, marketing, and international distribution, making their a valuable asset in the industries they have worked in.
Ai Hirakawa's education history includes attending the Fashion Institute of Technology and the University of the Sacred Heart, Tokyo. However, specific details such as the degree earned and field of study are not provided.
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Socarrat Paella Bar Restaurants
Socarrat, the quintessence of the perfect paella and for which the restaurant is named, is the delectable, sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence. The menu, an authentic array of delicious dishes from the regions of Spain specializing in traditional tapas with an accent on paella and fideua (which substitutes fried noodles for rice) that can be characterized as a true exploration for the palette. Lolo Manso, president, and owner of Socarrat Restaurants, some of the best Spanish restaurants in NYC, wanted to share with New Yorkers a unique, communal, dining experience and chose the most exquisite and popular foods of Spain: paellas and tapas. In 2008, Socarrat Paella Bar opened its first location in Chelsea. At this rustic yet hip, stylish and vibrant restaurant, guests sit at communal tables, with a menu that boasts a wide selection of tapas, paellas, sangria and an extensive selection of wines from the regions of Spain. Paella is meant to bring people together. The dish is intended to be shared, whether a party of two or twenty. From the Valencia region of Spain, Paella was first created to be a filling and nutritious meal for rice field workers and nowadays it´s served in each of its varieties as a luxury dish, highlighting ingredients like lobster, calamari, short ribs and more.