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Meet Trailblazer Shanel Sinclair

Today we’d like to introduce you to Shanel Sinclair.

Shanel, please share your story with us. How did you get to where you are today?
It started 17 years ago when I found out gluten (and a few other foods) and I had to break up for good. That lead me to become a Nutritionist and eventually, writer. As I saw clients/patients struggle to eat well, I began putting together menus and developing recipes for them. They were extremely happy with how healthier food options could also be delicious. It eventually led me to several opportunities with a few functional medicine doctors that I’m so grateful to have had. I realized, when moving from NYC to the Rhode Island area, there weren’t many options for me, in terms of dining out. It was then I decided to open up a small cafe that focused on healthy& delicious food.

We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
There was quite a bit of roadblock, especially in the first two years. Setting up everything in a state you don’t know much about was definitely a challenge! Permits, zoning, finances, legal fees, along with that came to the hurdles of dealing with more traditional forms of innovation rather than the quick pace, an entrepreneurial mindset in New York City. Add to that a male-dominated industry, and a Gluten free/dairy/soy and grain free menu, you can pretty much count on more hurdles than a professional sprinter will have to jump over.
A few things that helped me along the way: don’t be afraid to make your voice heard. Seek guidance from successful people in business, you can learn a lot from them. If things aren’t working, change them. Continue to seek new information, network with others & influencers. Do your research and continue to innovate. Connect with your customers/clients. Really listen to what they need. This will only help you develop better products and a better business sense. Look for resources/programs that you can utilize. DON’T GIVE UP!

We’d love to hear more about Augusta St. Kitchen.
We specialize in gluten and grain free sweets and savory meals. We don’t use corn, soy, gluten, most grains and no canola/vegetable oils in our products. Most of our ingredients are certified organic. I’m really big on customer service. It’s more than just a transaction. We like to know about what clients like/dislike and what their food needs/preferences are.

Being a practitioner has helped. We often get clients that have specific dietary needs or certain health conditions. We do our very best to work around those, come up with substitutions and accommodate the
requests.

Do you recommend any apps, books or podcasts that have been helpful to you?
I listen to a variety of folks.
It’s changing all the time, depending on how I’m feeling.
Currently like Mel Robbins, Carrie Kerpen, Oprah -Always…
Seth Godin, Gary V, David.
And a few great physicians I work with.

Contact Info:

Image Credit:
Samantha Levine

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