Natalie Shmulik

Natalie Shmulik has extensive experience in the food industry. Natalie is currently the Chief Strategy & Incubation Officer at The Hatchery Chicago, a position they have held since January 2021. Prior to that, they were the Chief Executive Officer at the same company from January 2018. Before joining The Hatchery Chicago, Natalie worked as a Food Business Consultant at the company from January 2016 to January 2018.

In addition to their roles at The Hatchery Chicago, Natalie worked as an Editorial Contributor for a food entrepreneur in 2019. Natalie also served as a Food Incubator Consultant at Now We're Cookin' from September 2013 to December 2015.

Natalie has experience as a Consultant for EvyTea, where they played a key role in various projects including drafting business models, spearheading company rebranding, expanding retail suppliers, reducing material costs, increasing sales, generating media attention, and improving social media campaigns. Natalie held this position from February 2013 to September 2014.

Earlier in their career, Natalie worked as a Marketing Intern at The Harvard Common Press from August 2012 to December 2012. Natalie also served as a Freelance Food Writer and Loft and Demo Coordinator at Longo's from May 2010 to December 2012.

Natalie's work experience also includes being a Co-franchisee and Operations Manager at Sunset Grill Restaurant from February 2008 to July 2011. In this role, they managed day-to-day operations, trained staff, created daily specials, and organized a charity event that raised $2200.

Overall, Natalie Shmulik has demonstrated a strong track record in various roles within the food industry, including leadership positions and consulting roles.

Natalie Shmulik completed their Master's degree in Gastronomy from Boston University from 2011 to 2013. Natalie also took a Food Marketing Course at Boston University- School of Hospitality and a Principles and Practices of Advertising Course at Boston University- School of Communication, although the specific years are not mentioned. Prior to that, they studied at Western Sydney University in 2007 and 2008, and at York University from 2004 to 2009, where they obtained a Bachelor of Arts and a Bachelor of Fine Arts with a focus on English and Theatre. In terms of additional certifications, Natalie completed the NWC Food Business 101 at Now We're Cookin' in September 2013 and obtained a Certification in Cheese from Boston University- Food & Wine in January 2012.