What’s Cooking? For Valerie Morris Bearup, a Whole Lot More Than Food
Some people have a knack for wearing multiple hats. Valerie Morris Bearup just happens to have a chef's hat among them! The Memphis PR executive and classically trained chef has spent years making connections, creating memorable meals, and supporting causes close to her heart. Meet this week's Memphis FACES feature. Image: Morris Marketing Group
Whether she’s crafting a strategic communications plan or preparing a rosemary demi-glace, Valerie Morris Bearup knows a thing or two about presentation. The classically trained chef-turned-PR executive founded Memphis-based Morris Marketing Group and, more recently, launched Valerie Bearup Strategies, where she’s taking a more personalized approach to communications, consulting, and special events. Along the way, she’s become a familiar face in the Memphis nonprofit community, serving on local boards and lending her talents to causes close to her heart. Get to know the woman who has made a career out of reinventing herself!
What is your earliest memory in the kitchen, and what led you to Le Cordon Bleu Paris?
My earliest memories in the kitchen are with my grandmother, who was a fantastic cook. My mother, on the other hand, was much better at making reservations! I spent many days cooking alongside my grandmother, and that’s really where my love of food and cooking began.
After college, I took a more traditional path and became a financial analyst. It didn’t take long for me to realize that crunching numbers wasn’t where my passion was. I decided to take a leap and pursue it [cooking] professionally.
I was fortunate to have close family friends living in Paris who welcomed me into their home, giving me the incredible opportunity to attend Le Cordon Bleu and pursue classical culinary training. Living in Paris and immersing myself in French cuisine truly shaped the cook I became.
How did your culinary background prepare you for the fast-paced world of public relations?
I’ve always loved reinventing myself and taking on new challenges. My career has certainly reflected that — from financial analyst to restaurant owner and culinary instructor, and eventually into public relations, communications, and marketing. Most recently, I’ve added “benefit auctioneer” and “emcee” to the mix.
In many ways, being an entrepreneur prepared me perfectly for public relations. When you own a restaurant, you wear every hat. You’re the chef and the owner, but you’re also the businessperson, salesperson, marketer, and PR person.
My formal move into PR actually came through relationships I had built in the Memphis community. The president of Caesars Entertainment’s Mid-South Region would see me at community functions and ultimately recruited me to become Director of Public Relations.
That experience brought together so many of the skills I had developed throughout my career and eventually gave me the confidence to take another entrepreneurial leap and build Morris Marketing Group.
Now, after years of building and leading a full-service agency, I’m reinventing again. I wanted to become more selective about where I spend my time and immerse myself more deeply in the work where my experience can have the greatest impact. That’s what Valerie Bearup Strategies allows me to do.
I can focus on a select group of clients and projects, continue challenging myself creatively, embrace new ideas, and expand the areas of my work that I genuinely love — including benefit auctioneering and emceeing. At this stage of my career, I’m less interested in doing more and much more interested in doing meaningful work — and doing it exceptionally well.
How did you land in Memphis, and how has the city shaped you?
I moved to Memphis from Cary, NC, more than 30 years ago, when International Paper
relocated its headquarters here. I arrived not knowing a soul, so I decided the best way to get to know Memphis — and for Memphis to get to know me — was to get involved. I began volunteering, joining organizations, serving on boards, and eventually taking on leadership roles with organizations, including the American Heart Association and Leadership Memphis, along with chairing numerous galas and community events.
Memphis is home now. This city taught me that relationships matter, showing up matters, and investing in your community comes back to you in ways you could never anticipate. That’s something I would tell any entrepreneur: don’t just build a business — build relationships and become part of your community.
Giving back and genuinely connecting with people have been instrumental in shaping both who I am and the success I’ve been fortunate to have.
What is a common misconception about the PR industry you’d like to debunk?
One misconception I’d love to debunk is that PR is simply about getting your name in the newspaper or securing media coverage. Good PR is so much more than publicity. It’s about strategy, relationships, reputation, credibility, and communicating the right message to the right audience at the right time.
My culinary background gives me a great analogy: PR is a lot like running a successful restaurant. The guest sees the beautifully presented dish, but they don’t see the sourcing, prep, timing, staffing, and countless decisions that had to come together behind the scenes to put it on the table.
Great PR works the same way. People may see the headline or the successful event, but they don’t see all the strategy, relationships, and decisions behind it. When it’s done really well, it can look effortless.
If you could handle the PR strategy for any iconic brand or event, what would it be and why?
If I had to choose something still on my wish list, I’d love to work on the Grammys or the Oscars. Both combine so many things I enjoy about PR — entertainment, live events, strong personalities, high expectations, and the need to be ready for absolutely anything.
There’s an incredible amount of strategy happening behind the scenes at events of that magnitude. It’s storytelling, relationship-building, reputation management, and crisis communications all happening in real time. I think I’d thrive on that energy — and I’d certainly have fun doing it!
The historic Overton Park Shell is celebrating its 90th anniversary this year. Can you share what this milestone means for the Memphis community?
My work on the Board of Directors and Executive Committee is especially meaningful to me because it brings together so many things I care about — community, relationships, the arts, and celebrating what makes Memphis such a special place. The Shell is more than an iconic venue; it’s part of the fabric and history of our city.
For 90 years, it has been a place where people from all walks of life can spread out a blanket, share a picnic, listen to great music, and simply enjoy being together. I hope people come away with an even greater appreciation for what the Shell has meant to Memphis — and excited about what its next 90 years can bring.
Do you still use your Le Cordon Bleu training at home? What are your favorite dishes?
Oh, absolutely! I still put my Le Cordon Bleu training to work all the time. I cook at home — or with and for friends — probably five nights out of seven. Scot and I love to entertain, and we host quite a few dinner parties and nonprofit events at our home. My cooking is pretty diverse — from classical French and Italian to Asian-inspired dishes and good old-fashioned country cooking.
I’m also an avid canner, and my “Bearup Preserves” have become a bit of a tradition. They’ve even won blue ribbons, and friends and family tend to covet them! But if you’re going to make me choose, I need two signature dishes — one savory and one sweet.
For savory, my Greek lamb chops with rosemary demi-glace, and for dessert, my pumpkin cheesecake with bourbon cream topping. I simply can’t narrow it down to one!
LIGHTNING ROUND
What are your favorite hidden gems in Memphis?
My husband and I love discovering Memphis through food, especially the incredible variety of ethnic restaurants around the city. I’m also a big fan of the Overton Park Shell and The Grove at GPAC.
If you weren’t a PR executive and chef, what would you be doing instead?
My dream job? I’d love to be a food and travel writer — combining two things I absolutely love.
What is the one cooking tool you can’t live without in your kitchen?
Without question, my knives! A great set of sharp knives is absolutely essential in my kitchen.
With my culinary training, I learned early on that a good knife is an extension of the cook’s hand.
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For more inspiring FACES of Memphis, click HERE.
Rachel Mullen
Born and raised in Memphis, Rachel is a third-generation Memphian, professionally trained pastry chef, and owner of Primas Bakery. As StyleBlueprint’s Memphis Market Leader, she is passionate about highlighting the people, places, and stories that make the Bluff City special, with a focus on community, culinary experiences, and meaningful connections.
