Annie Happel


Where are you from? Born and raised in Seattle

How did you end up working at Magnum?  Jen and I were catching up over a glass of wine and she mentioned that she already had too many clients to handle. The rest is history.

What is your role on the team? Vice President and future Chambucha riddler

When did you know you wanted to work in food and/or media marketing?  Everything clicked when I left NYC to WWOOF (World Wide Opportunities on Organic Farms) in Spain and France. I wanted to understand how food grows and get my hands dirty. I ended up herding goats and making cheese on small farm in France. It was a transformative experience that gave me a deep appreciation for thoughtful food and a desire to celebrate it.

What is the most exciting part of being on the Magnum Team? Every day is different! Bonus points for loving the people I work with.

You’re ordering a pizza, only one topping allowed, what is it? Putaneggonit. And calabrian chile oil on the side, please.

What is a publication you are currently obsessed with?  Cherry Bombe

What is the first city on your traveler’s bucket list? Oaxaca

Where is your favorite place to eat right now? Central Kitchen

What is an ingredient you cannot cook without?  Salt (but hopefully that’s a given.) And, I never want to live without eggs or greens.

What is your perfect happy hour drink and vittle? Depends on the season! Summer: Margarita + chips and guac. Fall: Rose + cheese. Winter: Manhattan + corn nuts. Spring: Bubbles + popcorn.