Creative agency iris New York hired Sasha Shor as executive creative director, adding to a senior leadership team which includes CMO Sarah Aitken, managing director Marie Davidheiser, head of planning Dipti Bramhandkar and CSO Mike Giannone.
Shor’s portfolio is full of creative work reflecting on the nearly 20 years she has spent working in advertising. But her background is also unlike that of many CDs: in one of her biggest previous projects, she served as co-founder, executive chef and branding director of Tres Carnes, a Tex-Mex barbecue restaurant currently located in New York’s Flatiron district across the street from the School of Visual Arts.
“Sasha is an inspiring creative leader and innovator. Over the course of her career she has demonstrated audacious thinking through her ability to drive participation and create memorable stories for brands,” said Davidheiser. “We’re excited about the future and thrilled that Sasha is on board.”
Shor joins iris New York following a period as a freelance executive creative director and brand consultant. This included work with agencies such as FCB and JWT, and brands such as P&G, Viacom and Match.com, as well as working as a consultant with NBC Universal and Sony Latin America to rebrand channels such as Telemundo and Canal Sony.
Previously she served as senior vice president, group creative director with McCann Erickson for over six and a half years, beginning in 2005. That followed nearly five years as executive creative director with Industry Media, where she was also a principal/founder, following nearly two years as an associate creative director with KBS. In addition to Tres Carnes, which opened in 2012, Shor also founded The Cock’s Tail, “a superior, inspired collection of small-batch Bloody Mary blends,” that same year.
“Iris New York is the rare combination of a boutique shop and a global agency,” Shor said. “The spirit and energy of the people, the work and the opportunity to be a part of building something great are perfectly aligned with my vision for growing the creative team and developing the very best creative work possible.”