Rue La La Living Names Eddie Ross Editorial Director

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Living Division Adds Expert that Combines Editorial and Merchandising, Providing Distinctive Point of View to its Members

Rue La La, a leading private sale shopping destination, announced today that Eddie Ross has been appointed Editorial Director for Rue La La Living effective immediately. Eddie will be based in Rue La La’s New York office and will report directly to Cheryl Kaplan, Chief Member Advocate at Rue La La.

In his new role, Eddie will oversee the collaboration of home-related commerce content for the company using his combined expertise in editorial and merchandising. He will align with the Rue La La Living merchandising team to identify key trends and themes and be responsible for integrating and bringing the unique Rue La La point of view to the company’s multiple commerce channels, including online, mobile and tablet.

Eddie brings to Rue La La a deep background in print and broadcast editorial with a specific focus in the home. Prior to joining Rue La La, Eddie served as Northeast Editor at Southern Living magazine, where he conceptualized and produced high-quality home makeover stories for his bi-monthly column “In With the Old.” He previously held editorial positions with lifestyle and home publications including Woman’s Day, Martha Stewart Living, and House Beautiful. He also has experience in the broadcast industry, including positions at the Food Network and Martha Stewart Living Television.

“Rue La La Living offers more than just an array of products for the home – we strive to bring these products to our life for our members through an expert, unique lens, ” said Cheryl Kaplan, chief member advocate, Rue La La. “Our members consider items for their home a further extension of their individual style. By including Eddie on our team we are enhancing the shopping experience for our members through insights and a point of view that create a thrilling and new experience each day.”

Eddie holds an Associate’s Degree in Culinary Arts from the Culinary Institute of America.

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Tess Morton
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