About the event

Heads of Marketing Only Dinner and Roundtable at Chef Alain Ducasse's  French Bistro, Benoit

Speaker: Nancy Pearson, VP Marketing IBM

Topic: Making New Markets to Drive Growth as CMOs

16-20 CMO's expected

Nancy Pearson is the Vice President of PureSystems Marketing at IBM. Nancy leads all aspects of global marketing for the multi-billion dollar division that includes category marketing, Web and digital demand generation, and field marketing. Her leadership includes experience in Systems and Software marketing, Management consulting and Corporate marketing.     

Prior roles have included Vice President of WebSphere Marketing, Cloud Computing, Global Marketing & Channel for the IBM Information Management business.  Nancy also led the global marketing for IBM Tivoli Software. In her leadership roles she has been responsible for the marketing integration for over 20 IBM acquisitions across multiple brands in IBM including, Cognos Software and Rational Software.   

Nancy has 25 years experience in IBM in marketing, consulting, technical education and sales. She has been involved in many new growth related efforts in IBM where driving change and setting the agenda were required.  She has also been recognized in Working Mother’s Magazine 2007 Hall of Fame and has a dedicated chapter in  Karen L. Rancourt’s book Empowered professionals: Making a Difference.       

Nancy holds both a BA degree from Pace University and a Masters degree from Fordham University. She holds degrees in Psychology and Adult Education, and a Market Management Certification from Columbia University.

Alain Ducasse’s bistro evokes the charm and pleasure of the original Benoit in Paris, which opened its doors in 1912. Named after Benoit Matray, the restaurant remained in his family for 93 years, spanning three generations, until Matray’s grandson, Michel Petit, handed it over to Alain Ducasse in 2005.

As the authentic Parisian bistro fare has the quality of seducing beyond borders, Benoit opened its doors in Tokyo in the fall of 2005, followed by two other openings in 2008, Le Comptoir de Benoit in Osaka, Japan, and Benoit in New York. Drawing influence from the repertoire of 100-year-old recipes that originated from la Mère Marie’s secret recipe which book and have become the hallmark of Benoit, Alain Ducasse and Chef Philippe Bertineau have composed a menu that celebrates traditional French cuisine with modern technique, seasonal ingredients, and a lighter hand.

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