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Need a bit of polish?

 

polished brands

a global strategy, marketing, branding team


Polly Legendre

principal

San Francisco

Polly, who is one of the co-founders of Polished, was basically born a chef. No two ways about it. She has always been on the frontlines of the food industry. After running off to France as a teenager and becoming the first American to obtain the Ecole Supérieure de Cuisine Française diploma, Polly spent nine years working in multi-Michelin starred restaurants and securing her spot in the inner sanctum of the culinary world. Back in her native California, she continued her culinary career, from running her own catering companies to corporate culinary direction. She also has a particular flair for sustainable seafood sourcing and implementation programs. 

Polly serves as a Board member of Aquaculture Without Frontiers, an independent non-profit organization that promotes and supports responsible and sustainable aquaculture in the alleviation of poverty, and serves as a Board member and nutrition advisor for My Yute, a free soccer camp for kids in Oakland. She has also been a mentor for Local Food Lab, a Palo Alto-based business incubator for early stage sustainable food and farm startups.

When not at work, Polly can be found in the kitchen or by her backyard pizza oven, curing, smoking and otherwise concocting something delicious.


Alisha Lumea

strategic partner

San Francisco

 Alisha, who is one of the original co-founders of Polished, specializes in selling ideas. From putting words on the page, to organizing events, she’s good at getting people excited about things they never thought they could be fired up about. Always a writer first, she uses her ability to tell a good story when she’s generating press coverage, crafting a company’s messaging, or even in 140 characters or less on twitter.

Named a ‘Tastemaker’ by Food & Wine Magazine, she knows her way around food trends and product positioning. In the kitchen, she leans towards the sweets, having studied pastry at the French Culinary Institute in New York and gone on to found the chocolate company CocoaVino, which sold bonbons and confections around the country to media acclaim.

Alisha has served as a mentor for Local Food Lab, a Palo Alto-based business incubator for early stage sustainable food and farm startups, and has worked with the IRC's New Roots program in Northern California to create a new food business advisory for refugees resettled in the area. Her food writing has appeared in national media outlets, including GOOD and Paste.

When not at work, Alisha can be found baking something cozy, curled up with a book, or working on her novel.

 


 

 

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“40 percent of consumers would like name-brand foods at grocery or retail restaurants”
— Restaurant Hospitality
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Polished Ideas & Thought Leadership