Brand X

Graphic designer John Bae and artist turned restaurateur John Suh launch Brand X after forging a successful working relationship at the latter's hugely popular West Loop restaurant, Sushi X. Their first client as a design studio: public relations behemoth Edelman, the largest privately owned firm of its kind. Through their budding relationship with... Edelman, Brand X is tasked to help brands such as Athenos, Cracker Barrel, Quaker Oats, Marzetti's and Philadelphia Cream Cheese wow online publications and social media influencers with creatively charged press kits. Later in 2012, graphic designer Paul Padua comes on as a partner and immediately raises the creative bar, resulting in the acquisition of several new clients including Starbucks, Bertolli, Orville Redenbacher, Red Lobster, Huggies, Olive Garden, cybersecurity firm 5th Column and several global SC Johnson brands. Brand X moves into a 3,000 sq.ft. space at the industrial end of the Fulton Market District to accommodate a rapidly growing client list and immediately takes on PepsiCo and Chicago public relations firm Olson Engage, from which Brand X acquires work on the Jim Beam, Miller High Life and Coors Light accounts. Local businesses Takito, Bar Takito, Furious Spoon, Revolving Collections Gallery, Alhambra Palace, Holiday Jones and Buzz Cafe join the Brand X fray to be become creatively competitive in their respective industries. Through Olson Engage, Brand X further takes on branding work for Henry's Hard Soda, Redd's Wicked Ale, Crispin Ale, Crispin Cider, Capri Sun. Gatorade, Heidrick & Struggles and DSV are added to the list of global brands serviced, and in 2016, Ketchum join as the latest public relations firms to utilize Brand X's distinctive and now sought-after "brand aid" methodology, followed by Golin later in the year. Under the Ketchum representative arm, Brand X begins work on branded collateral packages for Poise, FiberOne, Nature's Bounty and Nature Valley. Outgrowing their industrial digs on Fulton Avenue, Brand X uproots to a more ...Read More