Meet Yare Matos

We’re excited to introduce you to the always interesting and insightful Yare Matos. We hope you’ll enjoy our conversation with Yare below.

Yare, so good to have you with us today. We’ve got so much planned, so let’s jump right into it. We live in such a diverse world, and in many ways the world is getting better and more understanding but it’s far from perfect. There are so many times where folks find themselves in rooms or situations where they are the only ones that look like them – that might mean being the only woman of color in the room or the only person who grew up in a certain environment etc. Can you talk to us about how you’ve managed to thrive even in situations where you were the only one in the room?

The opportunity to be a small piece in the greater puzzle of life is truly a blessing. Standing out or being perceived as different naturally draws attention, and I’ve learned to use that as an opportunity rather than a setback. Overcoming feelings of impostor syndrome and self-doubt is a constant challenge, but I’ve found that confidence comes from preparation, authenticity, and consistency.

Language, upbringing, gender, and race can all be seen as obstacles, but I’ve learned to turn them into steppingstones, sources of empathy, creativity, and perspective. It’s easier said than done but embracing what sets me apart has been the key to moving forward.

Diving deeply into the Food and Beverage world wasn’t part of my original plan growing up, yet all the dedication I once poured into other pursuits now fuels this passion. I’ve realized that being “the only one in the room” allows me to bring something unique to the table. My background and insight are not flaws to be hidden but assets that enrich every space I enter.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I’m part of the team at Amilinda, where we focus on flavor fusion, seasonality, and technique—but just as much on community and staying true to what we believe in. For the past ten years, Amilinda has been a proud part of Milwaukee’s culinary landscape, exploring the rich flavors and food traditions of Portugal and Spain.

My role is to tell the story of the Iberian Peninsula through beverages. I get to translate centuries of culture, craft, and character into drinks that feel both authentic and inviting. What excites me most is watching a guest discover something new—maybe it’s their first sip of sherry, a regional vermouth, or a cocktail built around an unexpected ingredient—and seeing that moment of connection happen.

Food and beverage have always been about storytelling for me. Every bottle, every flavor, has a history, and I love finding ways to bring those stories to life in the glass. Right now, we’re working on expanding our beverage program and creating new guest experiences—like wine tastings with winemakers and seasonal events—that dive even deeper into the traditions that inspire us.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

My academic background has been a cornerstone of my professional journey. I earned my undergraduate degree in Comparative Literature and went on to complete graduate studies in History and Caribbean Cultural Studies. Over time, my research evolved toward the relationship between food, history, and culture—the ways a basic human need shapes the social and cultural development of societies. I’ve always found that deeply fascinating.

Academia gave me three essential tools that continue to guide my work today: critical thinking, curiosity, and discipline. Studying literature and history taught me how to analyze not only structure and form but also the deeper meanings behind everyday rituals and customs—skills that I now bring into hospitality. Every dish, drink, or interaction has a story, and understanding that story allows me to create experiences with more depth and intention.

The best advice I ever received was to take anything you’re passionate about seriously. Working behind a bar or in hospitality can be demanding—physically and mentally—but when you approach your craft with curiosity and care, it becomes something more than a job. We may not save lives, but we can make someone’s day a little brighter, and that matters.

For anyone just starting out, I’d say: stay curious, stay humble, and never stop learning. Let your passions guide you, but pair them with structure and discipline—that’s where real growth happens.

Awesome, really appreciate you opening up with us today and before we close maybe you can share a book recommendation with us. Has there been a book that’s been impactful in your growth and development?

Eating Puerto Rico: A History of Food, Culture, and Identity by Cruz Miguel Ortiz Cuadra will always be my number one reference. It tells the story of Puerto Rico—and, in many ways, the Caribbean—through food. The book explores how history, identity, and culture come together on the plate, showing how every dish carries traces of the past, from colonial influences to family traditions.

What makes it so special to me is how it connects flavor to memory. It reminds me that food isn’t just about taste—it’s about who we are, where we come from, and the stories we carry.

The biggest takeaway for me is the importance of staying true to my identity and honoring those who came before me. If I can bring even a little of that richness, pride, and sense of history into what I do every day, then I know I’m staying authentic—to myself, my roots, and the culture that inspires me.

Contact Info:

• Instagram: @fulls3rvice
• Linkedin: https://www.linkedin.com/in/yar%C3%A9lika-matos-61a9671b/

Image Credits

@heybrickkyle- Photographer for the pictures at the wine shop
The rest are mine