Daily Inspiration: Meet Christine Susi

Today we’d like to introduce you to Christine Susi

Hi Christine, thanks for joining us today. We’d love for you to start by introducing yourself.
My name is Christine Susi, and I’m originally from Wethersfield, Connecticut, but I’ve called Nashville home for the past seven years. Like many, I initially moved here to pursue a career in the music industry. With a background in classical music and a degree in the field, Nashville felt like the natural next step. I spent four years working in the industry, but when COVID hit, I lost my job—forcing me to pause and reassess what I truly wanted to do with my life.

That pivot led me to a job in social media marketing, despite having no prior experience. I took the opportunity out of necessity, but it turned into an unexpected crash course in digital strategy. I remember on my first day, I was tasked with converting a YouTube file into an MP3 to repost to a client’s Instagram, and I LITERALLY had to Google how to do it. From there, I found myself managing over ten social media accounts for artists and actors, navigating a fast-paced and demanding environment. While the job was intense, it gave me invaluable insight into content strategy, audience engagement, and digital branding.

As I absorbed everything I was learning, I realized that I could apply these skills to something I was truly passionate about. At the time, I knew I wanted to transition out of the music industry, and I had always loved food—especially discovering great places to eat. My first attempt at sharing that passion was a cooking Instagram account (which, let’s just say, is best left in the archives). But that experience got the wheels turning. I started thinking about how much I struggled to find restaurant recommendations when I first moved to Nashville. There were foodie accounts showcasing beautiful images, but I often found they lacked crucial details—like what the dish actually was, restaurant hours, or even location info. That’s when it clicked: I could create a resource that provided everything people needed to make informed dining decisions.

That idea became Where To Eat. From the beginning, my goal wasn’t to be a “reviewer” but to create a visual guide—something that highlighted restaurants, their stories, and the details that mattered to diners. I wanted the food and businesses to speak for themselves, which is why I’ve always stayed behind the camera.

A huge turning point for Where To Eat was expanding to TikTok, thanks to my friend Natascha at Moons & Things Co. She not only helped shape my brand identity but also pushed me to embrace TikTok when I was convinced it wasn’t my thing. I finally caved and posted my first video—and, to my complete shock, it went viral overnight, skyrocketing my account to 10,000 followers. That was the moment I realized the demand for this kind of content and saw the potential for Where To Eat to become something much bigger.

I continued working in social media until I was able to take Where To Eat full-time. Now, I get to share the incredible restaurant community in Nashville, and that’s truly the most rewarding part of what I do. Meeting the chefs, restaurateurs, and teams behind these restaurants—hearing their stories and seeing their passion firsthand and being able to share that with the world—is what inspires me the most.

When people ask me about the secret to success on social media, I always say it comes down to three things: Consistency, Authenticity, and Resourcefulness. If you consistently show up as your true self and provide valuable content, you will grow—and you’ll attract an audience that genuinely connects with what you share.

Looking back, I never could have predicted that a passion for discovering great food would turn into a career, but I’m so grateful it did. Where To Eat is more than just a brand; it’s a way to connect with and celebrate the people shaping Nashville’s food scene, and I’m honored to be a part of that.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Absolutely not! But I don’t think anything truly worthwhile in life comes easy. Challenges test you—they push you to decide if what you’re working toward is really worth your time, energy, and commitment.

I’d say the two biggest struggles I’ve faced are:

1. Avoiding the comparison trap.
Social media is an incredible tool, but it can also be a breeding ground for comparison. When you’re constantly seeing other creators’ content, who they’re working with, and how well their posts are performing, it’s easy to start questioning yourself. Early on, I had to shift my mindset—rather than seeing other creators as competition, I started looking at them as sources of inspiration. There’s room for everyone to succeed, and there’s always something to learn. Nashville’s food scene is thriving, and so many amazing accounts are showcasing it in different ways. I’ve learned to celebrate that rather than let it discourage me.

2. Helping people understand the value of my work.
One of the biggest challenges in this industry is getting people to recognize and invest in the value of social media marketing. I always prioritize relationships first—I genuinely want to support local businesses, and I understand that not every restaurant has a marketing budget, especially in the beginning. That means, a lot of the time, outside of a comped meal, I’m not making additional money from the content I create.

That said, I’ve found that leading with generosity and building genuine relationships has paid off in the long run. Many of the businesses I’ve supported early on later come back to me when they do have a budget for partnerships because they appreciate the impact my work has had. I continue to educate people on why influencer marketing is such a powerful tool—it’s not just about content; it’s about community and driving real business results.

Some of the most rewarding moments are when a restaurant reaches out days after I post a video saying, “We’ve been sold out since your video,” or “You changed our business.” Those messages remind me why I do what I do. If my work helps someone keep their doors open, do what they love, and share their passion with more people, then every challenge has been worth it.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a content creator and social media strategist specializing in the restaurant and hospitality industry. I run one of the largest food blogging platforms in Nashville, Where To Eat In Nashville, which has become a go-to resource for discovering the city’s best restaurants, bars, and culinary experiences.

Unlike many content creators, I don’t center my content around myself—I let the food, drinks, and experiences speak for themselves. This is not a knock on other content creators, just the way I wanted to structure the brand. Where To Eat is designed as a visual guide, providing diners with all the information they need to decide where they want to go.

Beyond my blog, I also manage social media for some of Nashville’s top restaurants. Whether it’s running their social accounts, developing content strategies, or creating engaging visuals, my focus is always on helping restaurants strengthen their online presence and build long-lasting brands. I’m constantly in conversations with business owners about how they can maximize their digital reach and make an impact in an increasingly competitive industry.

What I’m most proud of is that I built this business from the ground up—completely self-taught. I don’t have a formal degree in marketing or social media, and I never took any courses on content creation. I used a free platform (Instagram) to create something that resonated with people, and through sheer passion and hustle, I turned it into a full-time career. For years, I worked a 9-to-5 job and then spent my nights and weekends learning, experimenting, and building my brand until I was able to make the leap and do this full-time.

I think what sets me apart—and what has made me successful—is that I genuinely love what I do. This isn’t just a job to me; it’s my every day. There is no Monday-to-Friday structure in my world—there’s always something happening, whether it’s discovering a new restaurant, creating content, or strategizing with a business owner. And I wouldn’t have it any other way. If I woke up tomorrow and money were no object, I’d still be doing exactly what I’m doing now.

Food and the restaurant industry fuel me. They excite me. They inspire me. And that’s why I’ll always be evolving, creating, and finding new ways to support and uplift this community—because I truly believe this is what I’m meant to do.

How do you think about happiness?
What makes me happiest is helping people. Whether it’s a business reaching out to say, “Christine, your video completely changed our business,” a friend asking for advice on starting their own social media brand, or seeing the excitement after a successful restaurant launch—those moments bring me the most joy.

Being even a small part of someone’s journey, whether it’s helping them achieve a dream or watching their hard work pay off, is incredibly rewarding. I’ve built some of the most meaningful friendships through this work because I see firsthand how much effort goes into what they do. Seeing that moment of relief, joy, and excitement when their success starts to unfold—knowing I played a role in that—is something that truly fills me with happiness.

At its core, I think it all comes down to connection. I love hearing people’s stories, understanding their journeys, and sharing them in a way that resonates. When I see others reacting positively, engaging, and supporting those stories, it creates this incredible ripple effect—one built on storytelling, human connection, and community. That’s what fuels me, and that’s what makes me happiest. I hope to be a part of that for the rest of my life.

Contact Info:

• Instagram: https://www.instagram.com/wheretoeatinnashville/
• Facebook: https://www.facebook.com/wheretoeatinnashville/?checkpoint_src=any
• Youtube: https://www.youtube.com/@wheretoeatinnashville/shorts