Today we’d like to introduce you to Emily Schmeltz.
Hi Emily, please kick things off for us with an introduction to yourself and your story.
I grew up in Kansas City, Missouri with 3 siblings and 2 loving parents. My very first two jobs as a teen were at a specialty candy shop and a gourmet fast food restaurant, so you can say I have known the food and beverage industry my whole life. My family are all excellent home cooks and some are professional; the interest of food and drinks has surrounded me my entire life. Growing up with a massive Italian/German/Irish family in the midwest is where I discovered the kitchen and my passion for food, drinks, and most importantly hospitality. There were always a lot of people around for the holidays and of course the kitchen was the center of each gathering. My favorite memories include dozens of aunts, uncles, cousins, friends; all were welcome at these events and the food was certainly the focus.
I went to college in a very small town in Missouri where I began my first true “bartending” gig which was slinging drinks, shots, and draft beer for college kids and regular locals. I learned quickly that I have a very solid knack for humans. Anyone that walked in that door I could strike up a conversation, learn all about them, and they would become a friend by the time they left. I carried this with me to each job and in other areas of life. I picked up a side job at the only high end dining spot the town had, where the owner was Greek and we served an extensive menu which included Greek classics and made to order specialty cocktails. I always found myself so curious about food, wine, and spirits from other countries; Ill never forget my first Greek Metaxa! At the time I still thought this job would only be a college gig for extra money. Shortly after I moved to the east coast to spend a summer in Cape Cod, bartending and waiting tables of course. I learned about fresh seafood, how different the customer base is just a few states away, how food & drink preferences can vary by demographic. I found this so interesting as I had only known the simple midwest way of life.
Later I moved back to Kansas City, I tried out the corporate life and quickly learned it was not for me. I needed to be back in front of people, creating and learning. Travel became a serious goal for me. In one year I spent a month traveling Italy where I have family, a few days in Denmark, visited the Island of St Maarten (almost moved there!), spent 3 weeks in Thailand which truly changed my life. Of course traveled a little bit in the U.S. I realized there is so much world out there and food and drinks are the center of every single culture. If you can try their food you will learn about their history and their story.
I landed two more hospitality jobs in Kansas City where I was promoted to management. I worked my way up at a golf course & became the F&B director which is where I learned about costing and efficiency in a kitchen & bar. This job had a major impact on my professional demeanor seeing the same customers every day as we had a membership program. I carried this with me to my next job at Potente. To treat every customer as if you know for 100% certain you will see them again, and soon.
I was majorly ready for a change when the job at Potente in Houston, TX presented itself so I believe you could call it fate. Potente was brand new, had a star Chef, was affiliated with the Houston Astros, and needed a bar manager to oversee the cocktail/beverage program and to train a staff. I would be lying if I said I wasn’t nervous. But the challenge is what excited me about this opportunity. I love new places, new people, and learning new things about food and beverage so I went all in. I have spent the last 8 years fully immersing myself professionally as well as personally in the world of fine dining, food, wine, and upscale cocktails. Potente is where I discovered that this truly is my passion and will be my forever career. I feel so at home in any restaurant, I feel comfortable behind a bar, and more importantly I feel so excited to meet every person that walks in the door. I believe that my love for food is where I adapted my flavor translation into cocktails. Understanding flavor profiles, seasonal produce, and sustainable ingredients is how I create my menus. It has been such a pleasure to work with Chef Trace and a team of true professionals at Potente to help develop myself to this level. In my personal time I also thoroughly enjoy trying new restaurants, food festivals, attending wine or cocktail events, and checking out the local culturally vibrant neighborhoods.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The major challenge of this career path would have to be the perpetually changing economic climate and the highs and lows they bring to your business. It is no secret that inflation has greatly affected the costs and bottom line expenses in the bar/restaurant world. There is a constant challenge of upholding values and quality while still delivering a top tier product to your customer at an approachable price. In my line of work behind the bar, it has almost forced me to become that much more creative and open minded when sampling product and meeting with vendors/purveyors. I have come to welcome this unpredictability and try to approach it as more of a fun adventure rather than a struggle. I have tried products and brands I might not have tried before, and have learned just that much more about price, costs, product sourcing, and ingredients. This challenge has also pushed me to develop my own style of event curating at Potente which includes weekly promotions, new happy hours, customer appreciation nights, and curated menus.
Appreciate you sharing that. What else should we know about what you do?
I curate the cocktail/beverage menus for Potente, a fine dining Italian restaurant in downtown Houston. My style/specialty are classic cocktails and beverages but delivering them at the absolute best they can be served. This means only using the best ingredients from spirit to glassware and garnishes. My beverage menus are typically spin off recipes derived from classic cocktail variations. I believe that the best things in life are simple, and when you use the best ingredients they should speak for themselves. I do not like to overcomplicate recipes or technique behind the bar. I am most proud of the way I can take nearly any product or ingredient and showcase it beautifully in taste but also in design.
Is there a quality that you most attribute to your success?
My drive for success and vision for a future. I wake up every day asking how can I better myself personally and professionally. I have a constant crave for knowledge and learning and I try to learn something new every day. Constantly learning means constantly evolving which is the #1 key to success no matter what industry you are in.
Pricing:
- $13 Top Shelf Happy Hour cocktails Monday-Friday 430-7pm
- $18 Signature cocktails at Potente is still a lot more affordable than many places I see around Houston. All products and ingredients used are top quality.
Contact Info:
- Website: https://www.potentehouston.com/
- Instagram: https://www.instagram.com/potentehouston?igsh=cDV4aDhpOXk2d3N6
- Facebook: https://www.instagram.com/e_schmeltx?igsh=bTZheGU5ZXAzaGpl&utm_source=qr
