Media en Place was born of a desire to provide great content in an efficient and cost effective way. Combining culinary and marketing expertise, we develop solutions that help you achieve your goals. The French culinary term “mise en place” defines the need for chefs to be prepared, organized, and efficient in order to succeed in the kitchen. We bring the same thoughtful approach to helping you find and connect with your audience.
Bertram Whitman has spent his entire life immersed in the world of food and hospitality. Born and raised in Fairfield County Connecticut, he grew up across the street from his family’s restaurant and was the third generation to take part in its operations.
After completing his undergraduate studies at Georgetown University, he enrolled in the Culinary Institute of America at Hyde Park, NY and graduated first in his class. He went on to work with some of the leading restaurant groups in the world, including Hillstone and the Thomas Keller Restaurant Group.
While working as part of the team at The French Laundry, he realized how challenging it can be for any organization to capture and convey their stories to an audience. Personally familiar with the drive to learn and connect, he saw the potential value in doing more to serve audiences, and so began exploring ways to help busy, in-demand brands and personalities elevate their success through outstanding content.
He held marketing positions with both the Thomas Keller Restaurant Group and the food marketing and communications firm Schiedermayer before launching Media en Place in 2013.