WHISK is a hospitality-driven experiential design and marketing agency working between Biarritz, France and San Francisco. We design and produce brand experiences, product launches, and immersive corporate events for companies who care how a room feels.

WHISK creates experiential marketing and brand experiences: activations, product and campaign launches, corporate events, and hospitality programming for brands that care how a room feels.

What brands has WHISK worked with?

WHISK's past clients include Airbnb, Levi's, IDEO, Twitch, Index Ventures, Fritz Hansen, noma, and First Round Capital, across consumer brands, design, technology and streaming, venture capital, and hospitality.

Does WHISK produce brand activations and corporate events?

Yes. WHISK specializes in brand activations, product and campaign launches, and corporate events, all designed with the same editorial eye and hospitality WHISK brings to every project.

Where does WHISK work?

WHISK works between Biarritz, France and San Francisco, producing experiences across Europe and the United States.

What makes WHISK's approach different?

WHISK brings an outsider's editorial eye together with real, on-the-ground fluency in food and craft culture.

Who is Maggie Spicer?

Maggie Spicer is the founder of WHISK. She works across experience design, brand strategy, and hospitality, bringing a career spanning San Francisco, Tokyo, Copenhagen, and Paris.

How do I inquire about working with WHISK?

You can reach WHISK by emailing bonjour@whisksf.com or by phone at +1-415-971-6297 (US) or +33-6-31-96-80-10 (France). Projects are scoped individually.

WHISK 7/9/26 WHISK 7/9/26

The Guest Who Comes Back: On Loyalty, Recognition, and the Long Game

For 25 years, the same family has stayed in the same suite at Le Bristol Paris. When the hotel renovated, the president shared the architectural plans with them — and they changed the placement of the bed together. WHISK on what genuine loyalty looks like, why being known is among the most powerful things hospitality can produce, and the long game worth playing.

WHISK 7/6/26 WHISK 7/6/26

On Roots and Expansion: How to Grow Without Losing What Made You Worth Finding

Every hospitality brand faces the same question eventually — not whether to grow, but how to grow without becoming something unrecognisable. WHISK on what the industry's most thoughtful operators have learned about scaling without diluting, and what depth over breadth looks like in practice.

WHISK 7/2/26 WHISK 7/2/26

Don't Impress. Amaze. (The Quiet Art of Getting the Details Right.)

Luxury has become almost unusable as a word. What it once tried to capture — something made with unusual care, that exceeded expectation by being more considered rather than more spectacular — has been diluted beyond recognition. WHISK on the quiet art of amazement, and why the details that don't announce themselves are the ones that last.

WHISK 6/26/26 WHISK 6/26/26

The Rigidity Problem: Why Hospitality Needs to Stop Running on Rules

There is a certain kind of hotel stay where everything is technically correct and nothing quite feels right. The room is pristine, the staff are polished — and you leave having been accommodated, but never quite welcomed. WHISK explores why the best hospitality begins where the rulebook ends.