I managed the restaurant before leading its marketing, so the work began with the floor, the kitchen, and the farms supplying it.
I knew Nectar first as a manager, so the strategy came from what was already true: a small restaurant buying from nearby farms, changing with the season, and relying on regulars. The job was to make that visible without turning it into generic farm-to-table language.
I carried the same point of view through the website, menus, wine list, photography, and programming. Farm visits and ingredient stories sat next to finished dishes, so the sourcing and the guest experience felt like one story.
The result was a practical brand system the restaurant could keep using as menus changed: a clearer digital presence, consistent printed materials, and a library of original photography rooted in the actual people and ingredients behind the restaurant.
