Michael Wehman

US President

Michael Wehman leads operations and client experience for Weber Shandwick North America, working across business units, practices, capabilities and clients. Beyond ensuring operational effectiveness and strong business performance, he also works with the agency’s top clients to ensure consistent delivery of a superior partnership experience. He previously led the agency’s flagship New York office, where he oversaw a highly diversified mix of practice groups, industry verticals, specialty services and award-winning marketing services professionals. Prior to his officewide leadership role, Michael was the head of the New York Consumer Marketing practice.

A Le Cordon Bleu certified chef, Michael has historically applied his culinary expertise to the agency’s roster of food and beverage clients, across both consumer and foodservice audiences.

In almost 20 years at Weber Shandwick, Michael has led teams and engagements across a broad range of clients, including Unilever, Haleon, The Coca-Cola Company, Pernod Ricard, Nespresso, The Cherry Marketing Institute, Maine Lobster Marketing Collaborative, National Mango Board, Ribera y Rueda wines, McCormick, Avocados from Mexico, Campbell’s Soup Company, The National Pork Board, Wine Market Council and Trade Commission of Spain.

Michael also served as director of marketing & PR for Cornerstone Restaurant Group, which includes restaurants in partnership with Michael Jordan and W Hotels. Prior to entering the marketing world, Michael was an editor for Woman’s World magazine where he wrote and edited celebrity food and weight loss cover stories. He also worked with healthy lifestyle guru, Richard Simmons, to co-author his weekly weight loss advice column.

Michael’s additional media experience includes four years as a producer for Videofashion! on E! Entertainment Television. He covered seasonal ready-to-wear collections in New York and Europe and produced in-depth fashion, beauty and lifestyle feature stories.

Michael holds an Associate of Applied Science Degree and Le Cordon Bleu Diploma from the Cooking and Hospitality Institute of Chicago (CHIC) as well as a Bachelor of Arts in Fashion Design and Merchandising from Rosary College in River Forest, Illinois.

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