Prosecco and Pilates

Who is writing this

About

I am Kristin Marquet. I have spent seventeen years building brands for other people; this is where I write about the two rooms that are mine.

Kristin Marquet in a burgundy set
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Kristin Marquet

By profession I am a brand strategist and a publicist. I started my agency in New York after being laid off in the 2008 recession, and in the years since I have worked on more than five hundred brands, over a hundred of them in luxury and fashion. That work taught me how a room reads, how a photograph lies, and how much of what gets called taste is really just editing.

Why this site exists

Prosecco and Pilates is the part of my life that has nothing to do with clients. It covers two subjects, because those are the two I think about when I am not working: the home you actually live in, and the hour that keeps you upright. The kitchen and the studio have more in common than they appear to; both reward discipline, both punish shortcuts, and both are more pleasant when somebody has thought about where you are meant to stand.

How I write

Plainly, and with the useful part first. I do not use superlatives, I do not describe things as life changing, and I try to give you the specifics rather than the mood. If a piece recommends something, it is because I have used it, cooked on it, or done the work on it at home. If I have not, I say so.

What this site does not do

Nothing here is a paid placement. I do not accept payment for editorial coverage, I do not write about products in exchange for gifting, and I do not run sponsored posts dressed as opinion. If that ever changes, it will be labeled in the piece itself rather than in a policy page nobody reads.

Elsewhere

I am the author of two books on publicity and competitive positioning, with two more in progress, and my work has appeared in Vogue, Forbes, the Wall Street Journal, and Inc. That is the professional half. This is the other one.

Kristin Marquet standing in a library

In practice

Two rooms, one standard

I train at home on my own equipment twice a week in most weeks, I cook on nearly all of the others, and I write about the parts that hold up after the novelty wears off. That is the entire method, and it is the reason this site has two sections instead of ten.

The letter

One note every other week: what I am cooking, what I am working on in the room at home, and the two or three things worth the money. No sponsorships, no forwarding your address to anyone.