Social media & brand storytelling
MKS Storyworks
I help wineries turn first-time tasters into loyal club members.
Social media & brand storytelling
I help wineries turn first-time tasters into loyal club members.
How it works
I learn your business, study your competitors and find where your actual advantage is. Out of that comes the strategy, the brand revamp, and every link and listing fixed.
Shoot it, film it, edit, caption, post. Everything built on the pillars and the voice we settled in research, so nothing goes up that sounds like someone else.
End of every month, every channel, the numbers organised and explained in plain language rather than handed to you raw.
What worked, what didn't. We double down on what did, and that decides next month's plan. Then it runs again.
Every month the loop runs again, and every month it starts from better information than the last one.
Across the whole ecosystem: Google Business Profile, Instagram, your email list, your events calendar and your website.
Results
Le Dalat has served Vietnamese fine dining in Bangkok for nearly fifty years. The heritage was always there. It just wasn't anywhere a new diner could find it. Now it is, and it's a story they're proud of and more than happy to tell.
This one is a restaurant, not a winery. The problem underneath it is the one every tasting room has: people come once, have a good time, and are never heard from again. What I built for Le Dalat was the path from a first visit to a second one, with a loyalty programme holding it together. A wine club is that same mechanism with better margins.
January to July 2026. Instagram reach up from 393 a month to a peak of 9,135. Bookings up from a 10 to 18 baseline to 34 a month through Google alone.
See how it was done
Who I am
I grew up in Ithaca. I studied Media and Business at NYU's New York and Shanghai campuses, with a focus in marketing, and spent my gap year in Bangkok.
In Bangkok I kept finding cafés and restaurants with real personality. Forty years of history, a core value, an owner who could talk for an hour about one dish. Then I'd look them up online and find none of it there. Generic photos, and captions that could have belonged to any restaurant in the city.
So I started helping them share that passion online. Not by posting more, but by uncovering the story that was already there and building strategy and systems around it.
I do that for wineries now. A tasting room has everything those restaurants had: a family, a piece of ground, a reason the thing in the glass tastes the way it does. Most of it never makes it past the cellar door.
Based right here in Ithaca, in the middle of the Finger Lakes, working hands-on with every client. There are more than a hundred wineries within an hour of my door, and I would rather be a short drive from the tasting room than a time zone away from it.
What lands in your inbox
What moved, what didn't, and what I'm changing next month. Written in sentences.
Your essence, your positioning and the story only you can tell, written down so every post can point at it.
Who actually walks into the tasting room, built from real customers. Demographics, and the psychographics that decide who joins the club and who never comes back.
Every channel, every month, in one sheet. Reach, visits, club signups and revenue side by side so trends are visible early.
The work
Shot for Le Dalat, Bangkok. Every frame briefed and directed by me.
Before you book
It depends on what you need: one platform or three, whether production is in scope, whether there's a website in it. I'll give you an accurate number on the call, not a range designed to get you on one.
No. Most tasting rooms do not have anyone for this, and it is usually the first thing we fix. When I am local I shoot it myself, and the Finger Lakes are a short drive. Further out, I select a production team near you, brief them and direct the shoot. Either way the direction is mine, so what comes back is what the strategy asked for.
At an agency you meet the person who sells the work, then you work with the person who didn't. Big team, high prices, and you're one name on a long list.
I take five clients at a time. That's the rule, and it's the only way the quality holds across all of them. You deal with me from the first conversation to the monthly report. If I bring someone in on a piece of it, I'll tell you who and why.
Google Business Profile moves fastest, often a few weeks, and it is where most tasting room visits start. Social is a longer build, so think in quarters. The useful way to plan it is around your season: start in the quiet months so the systems are running before the tasting room fills up. Anyone promising faster than that on organic is guessing.
Depends how hands-on you want to be. Some clients want to be in the day to day, so we meet monthly or every other week and build things together. Others hand it over and want to see it work, so I deliver and we meet when it suits you. Both are fine. What you won't have to do is chase me for an update.
It is. Le Dalat is Vietnamese fine dining in Bangkok, and I am not going to pretend otherwise.
What I rebuilt there was the route from a first visit to a second one: the listing people find before they have heard of you, content that makes the place worth the drive, and a loyalty programme that gives a reason to return. A wine club is that same mechanism with better margins and a longer memory. The channels change. The problem does not.
That is the focus now, and it is deliberate. Tasting room to club membership is a specific problem and I would rather be genuinely good at one thing than passable at five.
If you run something next door to it, a cidery, a distillery, a farm with a tasting bar, book the audit and I will tell you on the call whether I am the right person.
Twenty minutes. I'll ask about your business, you ask whatever you want, and you leave with an audit and immediate next steps, whether we work together or not.