Who We Are

Michi Suzuki
Partner and Principal

In my world, expectations are meant to be exceeded. Having spent more than two decades in the hospitality and public relations industries, I have learned that meticulous customer service is key to repeat business. So I strive to anticipate clients’ needs and I go out of my way to make certain those needs are met. Success requires hard work and taking leaps of faith, neither of which is unfamiliar territory. Failure doesn’t scare me, because I know I’m capable of picking myself up and starting over. I studied Japanese and international studies at Western Washington University and business at the University of Washington. I also received a certificate in public relations from the University of Washington.

I am happiest spending time with my partner, Jeanine, and pups, Ziggy and Gus, whose unconditional joy makes me want to live my next life as a dog.

Hsiao-Ching Chou
Partner and Senior Consultant

I enjoy challenges that require creative solutions. That spirit has driven my work as a food writer for the past decade at The Denver Post and the Seattle Post-Intelligencer, and now it guides me as a partner at Suzuki + Chou Communimedia. I grew up in my family’s Chinese restaurant business in the Midwest, which taught me that taking ownership of my actions, my life and my work is the only way to succeed. I received a bachelor’s degree from the revered University of Missouri School of Journalism. My career as an award-winning food writer has connected me to an international network of colleagues whose collective expertise is, by extension, available to clients.

I am happiest spending time with my husband and daughter, whose every new discovery about inhabiting this wide world has been a privilege to observe.

Nicole Rogers
Account Director (San Francisco/Bay Area)

The communal nature of public relations inspires my enthusiasm. I enjoy the bond that develops with clients, the media and consumers. I thrive on the relationship-building aspects of the business and the opportunity to influence the masses by planting seeds of conversation. For me, no success is too small. I honed my skills working at Chocolate Communications and Ogilvy Public Relations Worldwide. Even though I’m based in the Bay Area, my roots are in the Northwest. I graduated with honors from Gonzaga University with a bachelor’s degree in communications/public relations and a minor in sociology.

I am happiest when I’m with my husband, but especially while we’re in Carmel, sharing a great dinner and St. Clement Oroppas wine.

Kim Prohaska
Account Manager

Being able to extrapolate what’s popular among my peers to the audiences my clients seek to reach makes me a gatekeeper of trends. Living and working for four years in the media hub of New York City imbued a fervent sense of creativity in me that I’m eager to engage. I’ve nurtured relationships with media, promoting iconic brands in industries such as beauty, fashion, food, wine and spirits, and sports. It’s been said that I majored in “talking” in college. Actually, I received a degree in public relations from Northern Michigan University and was named the top graduating senior in the PR department and college of communications and performing arts. My personal interests may subject me to pre-dawn crew practices as a coxswain or challenge my palate to decipher nuances in wines. To that end, I’m studying for a wine technology degree at Seattle’s Northwest Wine Academy.

I am happiest either sipping wine in the company of friends and family or breathing in the sunrise over Seattle’s skyline as I skim across the water in a rowing shell.

Jamie Hinz
Account Executive

I like spreading the news about great clients, because it makes me feel like I'm sharing a secret. I studied communication at the University of Washington to build a broad background that would allow me to step into whatever role necessary to get the job done. Everyone has a story to tell. Mine involves a childhood spent outside of Chicago. For fun, my family would ride the train into the city to take advantage of the culture, the food and, of course, the Cubs. My dad always impressed upon me and my younger brother the importance of honesty, hard work and having fun. That's not a bad life philosophy.

I am happiest basking in the sun, because I believe in its restorative energy and its ability to inspire a collective sense of contentment.