Sienna Spencer’s passion for food, wine, travel, and communications is a consistent theme in her personal life as well as her professional work. Her experience and knowledge in both the academic concepts of media communications and the creative world of lifestyle relations makes her a well-rounded asset in this specialized field.
As a one-time journalist, she loves integrating traditional media relations with new social media tools that make it possible to tell the client’s story from beginning to end. In her work, Sienna brings a close attention to detail while always keeping the client’s “big picture” goals at the forefront of every initiative.
Prior to her position with McCue Communications, Sienna was a Segment Producer on the popular public radio show “Good Food” with host Evan Kleiman, which airs on the Los Angeles NPR station, KCRW. Working in the exploding world of food writing, she became one of the first regular columnists for Edible Los Angeles Magazine, a national magazine highlighting the sustainable food movement and the hottest trends in the L.A. restaurant and wine scene. Sienna also worked with Los Angeles Times food writer Charles Perry and cookbook author Amelia Saltzman to developing the newsletter for the Culinary Historians of Southern California.
Sienna is also a graduate of the Chef Program at The New School of Cooking, where she interned in some of L.A.’s top restaurants before launching into catering and producing food and wine events. Sienna holds a BA in Critical Studies & Writing from California State University, Los Angeles. Under this Journalism major, she conducted research in media analysis, and focused on media’s influence on society, popular culture, current trends, and how technology affects global communications.