Melanie Masarin once pitched Glossier’s founder to do a pop-up at a former fried chicken shop. Her response? “I don’t get it, but I trust you.” It was a career-defining moment for her. Because getting approval from the founder meant she couldn’t afford to mess it up. Listen as Melanie shares why being given major responsibilities in her mid-twenties shaped her career. Plus, how it prepared her to start Ghia, the non-alcoholic apéritif that’s now a millennial bar-cart staple. 

In this episode of 9 to 5ish, Melanie also shares: 

Her food-centered core memories growing up in the French Riviera 

The money-shock she experienced attending Brown University 

The once-in-a-lifetime chance she had to design the Glossier flagship store

Her journey shifting from founder-to-CEO mode, and the difficulties that come with it

How pivoting Ghia’s launch strategy actually paid off 

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