Allons.y has been taking the Instagram world by storm over the last two years, so it was time to get personal with one of Toronto’s most renowned foodie influencers, Isabelle Cheng. Isabelle came from a background in commerce & banking, yet she managed to build her way to a superb content creator, as a stylist, photographer, writer, and digital content creator.
With over 200,000 Instagram followers allons.y is definitely an influential food, travel and lifestyle resource. Isabelle’s blog posts have inspired travellers from around the world to come to Toronto and experience the restaurants she recommends. Most recently Isabelle was hired by Food and Wine magazine to be the definitive voice of “What to do in Toronto”. We sat down with Isabelle to gain insight into her creative mind and how she built her great social presence, allons.y.
1) When did you realize you were impacting the food industry with your posts?
It was gradual but definitely being asked to be a contributor on food and lifestyle by publications like Food & Wine, Food Network Canada, and American Express Travel were defining moments for me.
2) When did you take the risk to become a full-time social influencer? How has the transition been?
It’s been almost a year now and it’s definitely been a huge learning experience for me. The influencer industry is still completely new and the landscape changes so rapidly. At the end of the day though I love what I do and being able to help tell a story and bring a vision to life about something I’m passionate about is incredibly rewarding.
3) What do you believe are the biggest success factors to a restaurant partnership?
I think the biggest success factors to any partnership is working with people\brands that you truly love and are excited about. It also goes along way if both parties are aligned in vision and end goals, but at the same time are flexible enough to take risks with respect to campaigns and content creation.
4) What is your goal for this year?
The first few years has been focused on building my brand primarily in Toronto as that is where I am primarily based, however I would love to take Allons.y all over the world to explore culinary trends and lifestyle across the globe.