With over a decade of work in the design field and the kitchen, we've learned through experience how the gravvy gets made, and sold. We have years of hands-on expertise and work with emerging and established brands to unlock the secret sauce that will set your brand apart.
PARTNER + CREATIVE DIRECTOR
Dahlia Ishak is a designer and entrepreneur. In 2020 she launched Public House Studio, an award winning branding and design agency. The studio’s first self-initiated project raised over 40K for local businesses within the first two weeks of Covid closures in an effort to help hospitality shops cover bills. Since then, Public House has worked with national and local clients in Food & Beverage, Hospitality, Community and Event sectors; with the aim to support these industries with thoughtful, creative and strategic design.
As the founder, Dahlia brings together 15 yrs of experience spanning a hybrid career as an award winning designer, and as the owner-operator of a variety of hospitality businesses both in Canada and Australia. Dahlia is a creative-led, detail obsessed and entrepreneurial-minded designer with a desire to develop memorable and meaningful brands that foster community and human connection. She is an entrepreneur at heart, and through her own business journey she connects to her client's unique needs and business challenges, and brings this experience and enthusiasm to the table.
Dahlia teaches Graphic Design and Design Entrepreneurship to foster the confidence to use creativity to build things from the ground up.
Her work has been awarded and published in various media including The Dieline, Applied Arts, Monocle Magazine, Eater, Fast Company and Food Business News.
PARTNER + CHEF
Raymond Turner is a chef, recipe developer and owner-operater of a variety of hospitality businesses and food products. Over the last 15 yrs Raymond has used his culinary skills and creativity in the kitchen to serve one of ‘Hamilton’s most loved brunch menus’. With an extensive career spanning linguistics, national operations management, and teaching he has honed a variety of skills into keeping multiple kitchens running for the last decade. He has a unique creative palete, which is brought to life through a practical and systematic approach in the kitchen. With the launch of Public House, Raymond works on our in-house food products and supports our clients with receipe development, hospiality management, and catering for select events.
We use equals parts STRATEGY and INTUITION
This is our thinking brain in action. We are planners, over-thinkers, problem solvers and list makers. We know that all the hope in the world won’t make things happen, plans do. We dig deep to learn what you need, why you need it, and who out there will care about it. Then build an action plan from there.
This is our human side in action. At the end of the day, branding is about creating a world that people have an emotional reaction to. We are empathetic to the core, and use our feelings, intuition and instincts to help unlock ways to create from the heart. These skills have been honed through a decade of listening, watching and savouring the world around us.
IN GOOD COMPANY
With 12 yrs working in design and hospitality industries, we've had the good fortune to work with a large network of creatives, suppliers, retailers, producers and editors from around the world. We call on them as needed to help with full service support for your business.
BRAND + IDENTITY
SOCIAL MEDIA SUPPORT
STYLING + PROPS
CONTENT / COPYWRITING
TONE OF VOICE