“She laughs freely and often, a high and lilting giggle so powerful that a poof of glitter explodes from my phone while we speak. It is pure magic. She’s the ultimate party host, the sake-soaked Pied Piper of the everyman, and it’s working: while she’s typically known around town for her meticulously-curated lists featuring small rural brewers in Japan, now she will probably be known as the one who introduced you to panda-adorned sake cups and changed your life forever.”
by Cassandra Landry at ChefsFeed
ART ADMINISTRATION
With a background in Advertising, Public Relations and Art Administration (B.A. Simmons College ’06, Boston), Alyssa began her hospitality career in 2008 at the host stand for o ya restaurant in Boston, MA. She quickly fell in love with the hospitality, Japanese culture and the restaurant’s fast pace.
RESTAURANT MANAGEMENT
In 2009, she became Assistant Manager, which included managing service, coordinating the beverage program, supporting events and operations. She worked closely with James Beard Award-Winning Chef Tim Cushman and o ya co-owner, Nancy Cushman to continually provide a world-class experience for guests at o ya.
ADVANCED SAKE PROFESSIONAL
In 2011, Alyssa took John Gauntner’s Sake Professional course in New York City and was certified. She was promoted to Manager at o ya and developed an extensive luxury sake list and launched a sake education program. Many of those sake 101 students practice and teach sake themselves today.
In 2013, Alyssa took John Gauntner’s Advanced Sake Professional course in Japan, a trip that changed her life. Moved by the course and culture, she came home energized and motivated to share her experience with others. In June, her energy was recognized by Eater National and she was named an “Eater Young Gun.”
JAPANESE WHISKY SPECIALIST
Alyssa also studies Japanese whisky and was selected to teach a seminar on behalf of Nikka Whisky at Tales of the Cocktail in 2014.
PUBLICIST
Since then, the Cushmans’ have expanded to open a second o ya location along with rooftop cocktail bar, Roof at Park South, and neighborhood gem Covina in New York City. They have also opened a rock n roll izakaya called Hojoko right next to Fenway Park in Boston, where Alyssa designed the first all cup sake menu in the country. Hojoko was also the first restaurant in the country to serve sake on tap. During this expansion Alyssa oversaw the design of these new brands and how they translate into the restaurants, including building new brands, website construction, social media management, and all public relations for all 5 concepts and Chef Tim and Nancy Cushman.
COMMUNICATIONS & PROJECT MANAGEMENT
She is now the Director of Communications for all of Chef Tim and Nancy’s restaurant concepts and those in development. Alyssa is able to drive initiatives that include designing learning and development opportunities for the leadership team as well as project managing the opening of new restaurant concepts while simultaneously hanging on to her publicist responsibilities for the Boston restaurants.
BUSINESS OWNER
In April 2020, Alyssa left Cushman Concepts to propel 12 years of momentum in to her own concept. Her dream of opening her own Japanese sake bar is only slightly postponed due to the Covid-19 pandemic. In June 2020, she launched The Koji Club as a pop up virtual sake bar partnering with Rebel Rebel and then OddFellows Ice Cream Co to make her dream a reality. Please visit thekojiclub.com to learn more.
GUEST SPEAKING & COACHING
FAB SIX WEEK PILOT PROGRAM SPEAKER
FAB Conference | Virtually Presented in 2020
Panel:
Finding a Path in the Current Climate
FAB CONFERENCE SPEAKER
FAB Conference | Charleston, SC | 2019
Panels:
How to live it, breath it & sell it: Creating Company Culture
How to Connect to Gen Z & Beyond
Growth, Expansion & Scaling
CHALLENGES AND OPPORTUNITIES IN THE RESTAURANT INDUSTRY (CORI)
Harvard Business School Guest Speaker & Semester Advisor | Spring ‘17 & ‘18
Advised student groups two consecutive years through restaurant case study development.
The case study was published on 12/21/18. Link Here
Experience
owner operator, the koji club
Current
Launched a virtual sake bar to host online tastings with accompanying curated kits of sake to all who wish to feel connected and learn more.
consultant, oddfellows ice cream co.
July 2020 to December 2020
Public relations and marketing consultant for OddFellows Ice Cream Co in Brooklyn, New York. Project include but are not limited to: Launching Nationwide Shipping, Collaborating Ice Cream Flavors, Holiday Season pitching, 2021 business development strategy, etc.
DIRECTOR OF COMMUNICATIONS, CUSHMAN CONCEPTS
2015 - 2020
A well versed utility player directing unique projects for Chef Tim and Nancy’s restaurant group. Including but not limited to:
Pre-Opening Project Management for bianca Restaurant, Opening Winter 2020
Designing Leadership Meetings for Directors, General Managers and Chefs to communicate, collaborate, learn and develop as a team
Coordinating culture related projects including company-wide best practices and Cushman culture guide
Directing the music program at Hojoko including but not limited to: Ichiban Saturday with CLLCTV, Boston Music Awards collaboration and the People’s Karaoke
Marketing & Public Relations for all Boston concepts
Opened Time Out Market Boston brands: Ms. Cluck’s Deluxe Chicken & Dumplings and gogo ya Crispy Nori Sushi Tacos in Spring 2019
BRAND LIAISON, CUSHMAN CONCEPTS
2014 - 2015
Opened new concepts: Roof at Park South (April 2014), o ya New York (May 2015),
Hojoko Boston (August 2015) & Covina New York (March 2016)
Coordinated & executed the branding, marketing, web/social and public relations launch and relaunch of 4 restaurants in New York City and Boston and ultimately the beginning of Cushman Concepts restaurant group
Project lead in brand development with Matte Finish creative agency
Wrote opening sake menus for Hojoko & o ya New York
Taught sake education class to all opening teams including Roof at Park South & Covina New York
RESTAURANT MANAGER, O YA BOSTON
2009 - 2014
Guest Relations, Beverage Program Management, Bookkeeping, Culinary Coordination
Added & provided education for high end Japanese sake offerings on the menu, frequently selling selections up to $1200 per bottle
Introduced Japanese Whisky Program to beverage menu resulting in an opportunity to speak at Tales of the Cocktail on behalf of Nikka Whisky in 2013
ASSISTANT RESTAURANT MANAGER, O YA BOSTON
2008-2009
Hired, managed and trained host team. Hired & on-boarded all restaurant employees. Continued high touch guest relations and service management in addition to office management, bookkeeping, daily menu coordination with culinary team. This was the first management position at o ya aside from Chef Tim & Nancy Cushman.
RESTAURANT HOST, O YA BOSTON
2008
Maestro of the o ya dining room during post- New York Times popularity. First impression to guests, coat check magician and detailed guest note taker. Alyssa’s favorite job.
STRENGTHS
CONNECTOR
RAPPORT BUILDING
TIME MANAGEMENT
PLANNING & STRATEGY
CHANGE AGENT
InterestS
JAPANESE SAKE & CULTURE
INTERNATIONAL TRAVEL
COOKING
FARMER’S MARKETS
OFFICIATING WEDDINGS
Education
SIMMONS COLLEGE, BOSTON
B.A. Art Administration & Public Relations
Graduated May 2006