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After receiving a B.S. in Nutrition and Dietetics from New York University, April worked for esteemed food and restaurant consultant Clark Wolf, gaining an entrée into the world of hospitality through clients that included the SoHo Grand and Tribeca Grand Hotels, Loews Hotels North American properties, the California Milk Advisory Board's "Real California Cheese" campaign, and others.

Moving on to pursue a career in public relations and marketing, April made her mark at some of New York City's leading firms, working with top chefs such as Marcus Samuelsson of Aquavit, Alfred Portale of Gotham Bar & Grill and Michael Lomonaco of Windows on the World and Wild Blue. As a Vice President at DeVries Public Relations, she led public relations programs for diverse food and wine clients including Gallo of Sonoma and Red Bicyclette Wines, Tupperware, and Hellmann's Mayonnaise.

"April's rich and two-fold profile, specialised in food and wines as well Public and Press relations demonstrates the importance given by the Sopexa Group to PR and Event management", says Cécile Bassot, Sopexa's Managing Director.

April gained invaluable hotel experience as Director of Public Relations and Special Marketing for the SoHo Grand and Tribeca Grand Hotels. She later served as Marketing and Communications Director for Henriot Inc., a national Champagne and wine importing company with a portfolio of international brands, before joining Sopexa in the fall of 2009.