At SSA, we believe in enthusiasm. In passion. In being an expert in what you do, not just because of your experience but because you love doing it. We hire people who enhance our culture and our business. And we’re proud to share more about them in our This is SSA employee story series.

In this edition of ‘This is SSA’, we interviewed Chantelle Lanham, Area Chef - Southeast, and how her love of cooking makes her role at SSA feel like home. Read below about how she started her career at SSA and how it’s our people who have continued to inspire and help her grow during her time here. 

Tell us a bit about your journey at SSA?

When I found SSA I was looking for a long-term opportunity at a nationwide company so that I could eventually move. After living in Southern California for several years, I was ready to go somewhere where I could find a bit more of the work-life balance I was craving. I found that opportunity in Houston and started at SSA in the catering department. I went on to take over that department about 6 months later. In January 2020, I moved to Oakland Zoo as the Executive Chef and rode out COVID with that team. Then in 2022, I moved back to my hometown of Atlanta as Executive Chef/AGM to be closer to family. I’m currently still in the Atlanta area in the role of Area Chef overseeing the Southeast.

What drew you to work for SSA? How is SSA different from previous work experience?

Honestly, it was the people. I applied to the zoo on a whim, not really knowing or understanding what type of food the zoo was truly offering. It was perfect timing because I applied right before their annual gala and was able to help at that event. At the gala, I met multiple chefs within the company and the amazing team I would eventually become part of at Houston Zoo. Being able to get to know and work side by side with these people from the outside initially showed me how great it would be to work with them within SSA. They were a shining example of who SSA is and what SSA does. 

SSA makes it a point to make sure that everyone feels and understands that they are part of a bigger team. Nothing that we do happens on the shoulders of one person. During my first years, I was able to work with people who had been promoted within and given opportunities to grow as well as being able to travel for support to see other accounts and meet other teams within the company. Through this, I saw leadership at all levels acted like a part of a bigger team and didn’t have an ego about getting things done. I loved this mentality.

What advice would you give your younger self?

I would tell my younger self to enjoy the ride. Kitchens tend to be an environment where you put every part of yourself into so that you can hopefully get ahead. I came to the kitchen a little later than most and with very little experience, so I always felt like I was playing a little bit of catch-up. But there’s something to be said about looking out the window, slowing down, and enjoying the experience for what it is. I don’t feel like I did that enough. I think that I chose work over other things too much, just trying to get by and prove myself. I think that I would have gotten to where I am anyway, it just might have taken a little longer which is ok.

What helps you bring your most authentic self to work?

I don’t know how to be anyone but myself so that’s who I am at work. None of us are perfect and we all have our own quirks, but I feel my most authentic self when I’m in a kitchen. There’s a confidence that comes when you feel at home in your environment and for me, that’s always been cooking. 

How do you recharge outside of work? 

Outside of work, I’m very lowkey. I read a lot, so you can always find my Kindle or a book nearby. I love a good podcast to listen to while walking my dog Gizmo. I catch up with friends as I can. Having moved quite a bit this can be easier said than done, so time spent with friends is that much more important. 

I also love to travel. Travel is a way for me to combine my love of food with my love of history. There’s nothing like seeing how other cultures eat and live. It’s something that always rejuvenates me and is something that I can use in my career to continue to learn and grow.

Curious to learn more about careers at SSA and the incredible work our people are doing? See more employee stories here.