We caught up with the brilliant and insightful Mely Shanks a few weeks ago and have shared our conversation below.

Alright, Mely thanks for taking the time to share your stories and insights with us today. Parents play a huge role in our development as youngsters and sometimes that impact follows us into adulthood and into our lives and careers. Looking back, what’s something you think you parents did right?

One of the most important things my parents did was teach me the value of hard work and the positive impact of following my dreams. Although my father passed away when I was only 11 years old, I fondly remember how his honesty and generosity made a significant diffference in the lives of those around m him. He was incredibly noble person who would give away his money to those in need and dedicated his life to doing what truly made him happy. From him, I learned to pursue my own dreams with determination and to value integrity.
Additionally, one of the most significant influences in my life is my grandmother. I spent a lot of time watching her in the kitchen and observing her dedication and skill profoundly inspired me. She not only taught me how to cook but also installed a passion for cooking that has become a core part of my identity. Her hard work and passion in everything she did helped shape who I am as a person and as a chef.

Mely , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I started cooking at young age, but at that time, my primary career choice was to study communications. However, as soon as I had the opportunity to pursue a career in gastronomy i didn’t hesitate. I even had the chance to appear in few small recipe segments on television, which sparked my determination to enroll in a culinary school. This was the beginning of shaping the person who I am today.
When I decided to move to United States, i brought with me new ideas and projects, though some of them didn’t pan out. It was a turning point when i decided to focus on showcasing the richness of South American flavors to a small community in Colorado. In a city with few high- quality dining options, we have turned things around with our sensory dining experience. Our dinners not only highlight the diverse culinary traditions of South America but also emphasize good gastronomic practices, with a strong focus on sustainability

Can you tell us about what’s worked well for you in terms of growing your clientele?

Our best strategy for growing our clientele has been through our exclusive, secret dinners. At Santa Mia’s we offer sensory dining experiences featuring South American flavors paired with extraordinary cocktails. By keeping our event es discreet and emphasizing their unique, immersive nature, we attract discerning guests who see out these one-of-a-kind culinary adventures. This approach not only creates a sense of exclusivity but also a loyal following individuals who truly value the art of dining

Any advice for managing a team?

Lead with empathy: understand that every team brings unique strengths and challenges. Show genuine care and respect for their individual needs and contributions.
Recognize and celebrate achievements: big or small victories, celebrating successes boost morale and reinforces behaviors you want to see.
Empower your team: give them autonomy to make decisions and take ownership of roles
Encourage growth and development: like persons and like a team. Professional growth with the training, mentorship and opportunities to achieve their goals too.
Work life balance: something that in the kitchens we forget a lot. Because we are truly passionate and committed!

Contact Info:

• Instagram: @chefmelycook

Image Credits

Rafael Bossio