Who is behind Cure[ate]?

Kim Bryden, Founder & CEO

Kim Bryden is the Founder & CEO of Cure[ate]. Cure[ate] works with up-and-coming food & beverage businesses on their growth and scaling strategies, and with brands looking to connect with their target audiences through local food and drink. Check out our original growth stage model and blog posts outlining our services in operations, marketing, and business development: http://cureate.co/blog

One of Cure[ate]'s main missions is to create new ecosystems for economic development in cities by rethinking how to invest in and sustainably grow local food and beverage small business. Check out our work in Baltimore pairing emerging food businesses with major anchor institutional buyers: http://cureate.co/made-in-your-city

Kim’s food & beverage (F&B) career began at the DC Alcoholic Beverage Regulation Administration (ABRA), meeting with neighborhood revitalization change agents (bar & restaurant owners) and issuing liquor licenses. With a passion for F&B small business and learning the ins-and-outs of food business operations, Kim then worked for Whole Foods Market leading two different Marketing & Community Relations teams at Whole Foods Market Alexandria and Whole Foods Market Foggy Bottom. Kim was chosen from the Regional VP team to spearhead the launch of Whole Foods Market Foggy Bottom. She was put through Whole Foods Market internal “MBA” program EMERGE (financial modeling and managerial coaching) and scored in top 15% of her class. Transitioning from Fortune 500 food retail management to food+tech start-up, Kim spearheaded national partnerships and events at Brooklyn-based startup Kitchensurfing, an online marketplace to hire local chefs to cook in your home. At Kitchensurfing, she worked directly on customer acquisition and growth for the New York City, Chicago, Austin, and Seattle markets. 

Kim’s F&B background ranges in experience from government, to Fortune 500, to start-up — which is also the breadth of clientele we work with at Cure[ate]. We’ve worked with nationally acclaimed food tech start-ups such as Tastemade, to emerging food businesses like Power Supply, to city governments like Baltimore on infusing local food and beverage into their economic growth plans. 

Contact Cure[ate] today to collaborate with us on your growth strategy.

And, don't forget to check out Kim's debut as a #FoodPorn star here. Yes, you read that right.


Philippine Darblay, Business Development Europe

Philippine immersed herself into food doing marketing for luxury wine & spirit brands. She later specialized in strategic marketing and operational management for food-related brands, markets, and festivals (e.g. Savse smoothies, Kerb street food, Sustainable Food Festival for Oval Space). Amongst the most memorable projects, she worked with the restaurant noma to organize the MAD4 symposium, described as "a mashup of TED, Burning Man, & SXSW" (Huffington Post), & "The Food World's G-20" (The Wall Street Journal).

Originally from France, she has lived in the UK, Germany, Belgium, and Denmark. Sharing and connecting different thinking systems is her moto, as she strives to dig into the very exciting and evolving cross-disciplinary, cross-cultural creative food network. 


Paige Delany, Food Marketing & Research Associate

With a degree in Psychology and Japanese, Paige hails from George Washington University with a curiosity to learn more about the psychology of food, drink, & dining together. Paige is not only bilingual, but also bicultural; she grew up in Japan for over a decade. Her ability to recognize how food and culture intersect can be attributed to her time between Western and Eastern hemispheres. Paige works on food trend analysis, business development, and marketing materials for Cure[ate]. 

The Logo

A classic representation of "menu" in web design is three horizontal lines. Using that concept, our three lines represent people, food, experiences and how each one enhances the other — hence the different weights of each line.

Contact Cure[ate] to grow and scale your business today.