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Amy Shipley

With more than 20 years of experience, Amy is a global food-marketing specialist with a flair and passion for developing dynamic communication programs and culinary experiences for some of the nation’s most prestigious brands, restaurant chains, and U.S. commodities.

Amy Shipley

With more than 20 years of experience, Amy is a global food-marketing specialist with a flair and passion for developing dynamic communication programs and culinary experiences for some of the nation’s most prestigious brands, restaurant chains, and U.S. commodities.

She joined Sterling Rice Group in 2015 as a managing director to help further develop the extensive B2C and B2B food practice. Her relationships in the close-knit food community run deep, including media, agricultural and culinary thought leaders, chefs, food scientists, and retailers. Most recently, Amy developed SRG STREETDive, a proprietary culinary immersion and ideation think tank for food professionals and their customers, designed to identify new trends from a street view and stimulate fresh thinking in R&D.

A strong believer of integrated marketing solutions, Amy has extensive expertise in strategic planning, branding, consumer and trade advertising, public relations, culinary innovation, media planning, event marketing, sales support, trend tracking, and producer-grower communications. Her expertise spans both CPG, foodservice brands and agricultural commodities, and non-food companies.

Prior to SRG, Amy was a Senior Vice Presidentwith Ketchum/San Francisco, a global communications firm. Amy currently serves on the Women’s Council at the Leeds School of Business at University of Colorado, is a fellow at the Culinary Institute of America, and was president of the International Foodservice Editorial Council (IFEC).

She has won numerous advertising, public relations, and marketing awards, including:

  • PRSA Silver Anvil
  • PRSA Bronze Anvil
  • ADDY Awards
  • National Agri-Marketing Awards
  • Mercury Awards

Amy resides in Boulder, Colorado, named the “foodiest Town in America” by Bon Appetit magazine, with her husband and two children.


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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Why School Food Matters

American kids start their life-path in K–12 schools where they learn the skills necessary to thrive & meet their potential. While the country debates the best ways to teach them math, science & English, we spend little to no time on food & nutrition.

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