Postcard Communications and Consulting

Evocative Publicity
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Olga Katsnelson, Founder

Olga Katsnelson founded Postcard Communications in 2005 with the goal of creating a public relations company where clients, colleagues, and journalists could engage in an intelligent, productive, respectful, and hopefully humorous dialogue about the food and beverage industries.

A strong believer in a personal and customized approach to each campaign, she keeps the client roster small, ensuring plenty of direct client and media contact and careful attention to detail. Postcard’s current clients may be leaders in their industries, or emerging talents that show an abundance of promise, and what they share in common is tremendous skill, creativity, and heart. Past clients include AvroKO, Chris Cosentino, Bruce Hill, Prospect, and St. George Spirits.

Before moving to San Francisco, Olga served as account director at Bullfrog & Baum, and is grateful for the mentorship she received from its founder, Jennifer Baum. She began her PR career at KB Network News. During her time in New York, she worked with esteemed chefs like David Burke, Todd English, Bobby Flay, Patricia Yeo, Roger Vergé and Geoffrey Zakarian, as well as an array of bars, hotels and food products that include Bemelmans Bar at the Carlyle Hotel and Il Laboratorio del Gelato.

Prior to entering public relations, Olga did bilingual refugee resettlement work, assisting recent émigrés from the Former Soviet Union, and working with the same agency that resettled her own family when they immigrated to the US in the 1970’s. She studied at Smith College and Georgetown University where she majored in Art History and competed on the sailing team. She stays connected to her love of art by serving on the board of Berkeley’s Badè Museum. Born in what is now St. Petersburg, Olga has been lucky to occasionally serve as a Russian translator for nuclear engineers and Olympic gymnasts.

Hannah Davitian

Having grown up in the Bay Area, Hannah developed an appreciation for food at an early age. She grew up going to farmers’ markets and watching Julia Child and Jacque Pepin concoct elaborate dishes on the tv. Her interest in all things epicurean would only grow from there. Hannah’s introduction to the food industry came via event production for the Eat Real Festival and the Good Food Awards where she managed chefs and food artisans for multi-day events. From there, she went on to work as Executive Assistant at Belcampo Group, Inc., a company that owns and operates innovative agricultural ventures across the globe. At Belcampo, Hannah was able to gain further experience in public relations and marketing by coordinating multi-spread photoshoots, developing marketing materials and managing social media platforms.

Hannah studied Psychology at Harvard University, but was eager to enroll in all food related courses during her time in Cambridge. In 2010, she conducted an anthropological thesis on the ideological significance of hand crafted foods in the North East.

Hannah Robie

Hannah joined Postcard Communications fresh from Seedling Projects, host of San Francisco’s annual Good Food Awards, the rising-star incubator for artisan products. She segued into the culinary field by way of the visual arts. As studio assistant for an artist working with the Bay Area Figurative Movement, she found herself increasingly drawn to the aesthetic crossover between art and food, leading her to begin volunteering in the kitchen classroom of The Edible Schoolyard in North Berkeley.

Hannah graduated with honors from UC Berkeley, where she received her BA in Art History. There, her passion for food history, culture and sustainable food systems was fostered from many angles, from attending courses in the Chemistry of Cooking and Michael Pollan’s lectures, to membership in UCB’s Cooking Club, to nurturing a vegetable garden in her backyard, and working at Ici, an artisanal creamery started by two Chez Panisse alumni.

Her most recent position with Seedling Projects allowed her to collaborate with an inspiring array of farm-to-table advocates and small-scale producers who continue to inspire her to cook adventurously, never stop learning about food, and always dream about her next meal.