Paul is Global Head of Strategy at Vizeum. He is a Global Strategist with experience that spans a variety of sectors (CPG, Tech, Pharma and Finance) and disciplines (Media, Advertising, CRM and Sales Promotion). He is responsible for European Strategy across all Starcom Global Network Clients including Samsung, P&G, Coke, Airbnb, Novartis, Etihad, Mars. Paul holds a Bachelor in Biological Sciences, Zoology from the University of Oxford.
The world is changing fast. Industries are being disrupted and new technologies are emerging that change the way we do things. In turn this places more emphasis on mastering news skills and learning new things as we try to keep up with the pace of change. This brings new challenges and problems for professionals: how do you keep up with what is happening and how do you ensure you are continually learning and developing?
There has been a lot of talk in the press and countless conference presentations about working with start-ups. These are often no more than beauty shows and case studies of work that has been commissioned and run are in short supply. VioletaTodorova has been instrumental in driving out NextTechNow initiative that has run 60 projects for 29 brands in the UK. I caught up with her to find out what she has learnt from creating partnerships between brands and start-ups. (I have lightly edited our conversation but typos are all my own)
Lots of people talk about the need for brave work but often it isn’t agencies that are brave it’s the clients who buy the work. MoneySuperMarket has produced some of the most bizarre – and effective – advertising over the last few years. But what does it take to convince an organisation that an ad featuring a businessman in hot pants and a pole dancing builder is a sound financial move? I caught up with Lucas Bergmans most recently Head of Brand at MoneySuperMarket to find out.
Rene Redzepi is head chef at Noma – three times crowned best restaurant in the world. He champions Nordic Cuisine and uses foraged food as well as traditional techniques like pickling in his dishes. He is also relentlessly experimental.