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Ali Slutsky is a partner at Resplendent Hospitality, a food and beverage Public Relations & Marketing agency based in Austin, Texas. Since 2012, Resplendent Hospitality has helped local chefs, restaurants and bars grow their businesses and strengthen their brands through the right mix of traditional and non-traditional PR and marketing strategies. The organization prides itself on its modern take on PR. Today, clients get attention through high-quality videos, artwork, events and websites—not just typical press releases and traditional PR methods. Ali enjoys getting the opportunity to be creative on a daily basis, while also helping clients get the attention they deserve at the same time.

Since graduating from the University of Miami in 2007 with a Bachelor of Arts in English Literature and Journalism, Ali Slutsky has worked in the PR industry. Her first PR job was an internship at Four Seasons Miami where she worked in the Sales, Catering and Marketing department. Ali got the opportunity to work closely with the organization’s PR manager and assist with various projects. Over the years while working in PR, Ali Slutsky has learned that instincts are important. Ignoring them is rarely a good decision. Another lesson that Ali has learned is that it is important to know when to say no to clients, reminding them we are on the same team and only have their best interests in mind. These lessons have helped Resplendent Hospitality find success since it started serving clients.

One of the best parts of working at Resplendent Hospitality is the variety of projects that Ali gets to work on. The clients that Ali Slutsky works with are typically likeminded professionals, individuals and small businesses. The service that Resplendent Hospitality offers them makes a difference, and Ali is glad that she is able to contribute to the success of local, small businesses. At the same time, one of the most challenging aspects of working in the PR industry is managing the expectations of clients, staff and media. Throughout her career, Ali Slutsky has learned how important effective communication is when it comes to satisfying clients and meeting their goals. Every client is different and has a unique approach to business, which is why proper communication is vital to a successful campaign.

Ali Slutsky has worked on a number of exciting projects since opening Resplendent Hospitality. One of the most fun and educational projects is managing Chef Bryce Gilmore’s restaurants —something she has done since 2010. Over the past seven years, Chef Gilmore has opened two restaurants, moved one restaurant and plans to open a third one soon. Through working on these accounts, she has learned a lot of what works and what doesn’t, and she is grateful for all of the knowledge that she has learned from the experience. Another project that Ali is proud of is the launch of Martine Honeysuckle Liqueur. Due in part to Ali and her team’s tireless work, the Texas spirit has been received favorably by both the industry and the media. In less than twelve months, Ali Slutsky planned and hosted a number of parties throughout the state of Texas on behalf of Martine, including a large party during San Antonio Cocktail Conference in 2017. Furthermore, she helped Martine Honeysuckle Liqueur receive positive press in outlets like Southern Living, Playboy.com, HGTV.com, O, The Oprah Magazine, and The Local Palate.

Resplendent Hospitality has a personal relationship with every client that uses its service, and the company only works with clients that do inspiring work. The selective nature of Resplendent Hospitality sets it apart from competitors in the PR industry. Ali Slutsky and her team only work with people who do and create innovative work — regardless of the size of their budget. In the past, Resplendent Hospitality has turned away clients or let them go even though they had large budgets that would have benefited the company financially. Ultimately, Resplendent Hospitality’s goal is to have the best client list rather than just the largest client list. It is always about quality over quantity.

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