Founder Anna Polonsky has worked in hospitality her entire career and earned accolades from numerous organizations, including Forbes Magazine’s 30under30 and the James Beard Foundation. For 7 years, she was a partner and US director of Le Fooding, a disruptive restaurant guide and event company recently acquired by Michelin. Her roster of consulting clients included LVMH, MasterCard, Pernod-Ricard, Nestlé Waters, and others. In 2014, she co-founded The MP Shift, the first 360° creative agency in hospitality, providing concept, graphics, and interior design services to an international clientele.
In 2019, encouraged by a chaotic political context, Anna took a new turn. With polonsky and friends, she applies her strategic and creative skills to clients who are working daily towards inclusivity, sustainability, craftsmanship and wellness.
Strategy
It’s our job to stay informed and at the heart of cultural trends. We tirelessly immerse ourselves in the research needed to help refine and develop a concept.
(trend forecasting, ideation, brand audit, messaging, activation planning)
Graphic design
Be it for a new concept or a relaunch, for one product/event, or the full branding suite, we work hand in hand with our clients to build strong and soulful visual identities.
(logo and collateral design, web design, packaging)
Interiors
Together with your architect and contractor, we outline your dream interiors, work on the flow, and identify finishes, furniture, art and beyond.
(design schematic, design development, floor plans, design drawings for custom work, sourcing support )

“Anna Polonsky is a woman who has been on our radar for a while. She has her hand in a bunch of creative projects and communities across New York”.

“I wish that the new-found fame for chefs also came with more purpose, responsibilities and action. To quote Théo Pourriat from Septime, the restaurant of the future will need to take a stance or it won’t last long.”

“They have quickly become the go-to design and branding studio for trendsetting hoteliers and restauranteurs”