“I want to grow your business. I want to grow your brand because we’re all a community.”
Luis Sanchez blends design and purpose, building websites by day, mentoring youth by night.
About
Luis Sanchez wears many hats, but at the heart of everything he does is his love for people. Based in South Carolina, he’s a full-time Youth Director and has started a web and brand design business. His creative journey has had its ups and downs. After studying computer science in Spain, he stumbled upon his passion for digital arts at Horry Georgetown Tech, and since then, he’s been all about helping others express their identity, whether through mentoring or visual design.
During the day, he develops websites, focusing on building relationships rather than just making transactions. “I want to grow your business. I want to grow your brand because we’re all part of the same community,” he explains. On weekends, he puts together youth group programs and makes genuine connections with teens.
Balancing two jobs and a new baby isn’t easy, but Luis keeps his creativity alive by intentionally carving out time to learn and experiment. He’s open about dealing with impostor syndrome, wondering things like, “Can I even make a website?”, but his motivation and support network, which includes trusted professors and friends, have helped him push through self-doubt.
Luis’s journey is one of hard work, purpose, and creativity centered around people. In this episode of Uncharted, he shares how he found a rewarding path later in life, the value of relational business practices, and why he feels at home in South Carolina. Whether you’re diving into a creative career or starting a side hustle, this conversation is a great reminder that true fulfillment comes from pursuing your passions and connecting with your community.
“You should love what you do, because even if you love it, there are still days that feel a little mundane.”
Kelley McDonnell is a content manager at Visit Myrtle Beach. She channels her passion for storytelling into promoting her hometown’s creative spirit.
About
Kelley McDonnell is the content manager at Visit Myrtle Beach, where she leads storytelling and promotional strategy through media, advertisements, and commercial production. A Myrtle Beach native, Kelley’s journey took her across the country from studying film and media at the University of South Carolina to working in LA, Nashville, and Savannah. Returning home, she brought her creative expertise back to a community she deeply cherishes.
Kelley’s standout moment came when she directed a promo for FX’s The Patient, interviewing Steve Carell, a pivotal experience that cemented her confidence in leading high-level creative work. “I was the person people were asking questions to. I was the one making the decisions,” she said.
While her day-to-day now includes scheduling, directing, and content creation, Kelley remains driven by gratitude and joy. For her, success is about waking up excited to work and loving what she does. She advises future creatives to trust themselves and pursue what truly excites them, even if the path is uncertain.
Brooks Leibee is a media composer for TV, film, and interactive media, currently working out of Myrtle Beach, South Carolina. He describes his role as “virtually building assets that go into another digital process” and is excited by the growing creative community in the region. Originally a filmmaker, he discovered his love for composition during college and now collaborates with local musicians and studios. Leibee defines success as “being happy doing what you’re doing” and believes strongly in the value of creative work in the digital age.
About
Brooks Leibee is a media composer for TV, film, and interactive media, including games. Based in Myrtle Beach, South Carolina, this is his first year venturing into the field full-time. As one of the few composers in the area, Leibee says the role is niche and the community small, but close-knit. Myrtle Beach’s scene is mostly commercial (ads and promos) but narrative filmmaking is slowly gaining ground, particularly inland South Carolina.
Leibee defines success as simply being happy doing the work. Starting out, he worried about location, resources, and industry connections, but says the flexibility of his job now makes it possible to score a Hollywood film from a home built studio. His favorite project so far was a gothic horror short film he scored last year. It featured a cello choir of local musicians from Calabash, NC, and was recorded at Sunset Beach Recording a highlight of regional artistry and collaboration.
Leibee says he “lives in his calendar” and likes to do what is called spotting session, where he and the filmmakers decide how music should support the story. Each project, whether film or interactive, has its own unique rhythm. Leibee, who works from home, sees work-life balance as fluid. For him, it’s about making sure to step outside, reset, and take care of himself. “As long as it works for you,” he says, “you’ll find the balance.”
“Just jump in and just do it and learn along the way. Don’t wait until you’re don’t. Don’t wait until you feel ready.”
Daniel Kline is a fitness coach and writer/producer for Starling media in Conway, South Carolina. Daniel has been professionally making films for two years now and offers great advice for those entering a career in the arts.
About
Daniel Kline values working with people and the passion of filmmaking rather than receiving awards. He is really passionate about people, and says, “I think if I’ve got an award-winning film, but my film was a miserable experience to work on, then I failed.” He wants his product to show love.
Kline’s most defining moment throughout his career was thanks to his first short film. After spending two years learning the ropes, Kline was urged to finally just go for it and make his own film. He says: “I wrote something that was accessible, that had like a little creative spin on it, and something that we could film like, pretty easily in a weekend…” Kline explains how his local filmmaking community in Greenville, S.C. were amazed at the film he had created, and that it had been entered into film festivals, and won Best Short and Best Director.
Kline emphasizes the importance of organization, specifically using spreadsheets in a creative career, which he explains helps him stay organized. He also mentions the importance of noting people he enjoyed working with most throughout the community. This helps him to keep in touch, establish projects and nourish connections within his community.
“Anything is possible. You just have to be creative”
Fran Coleman is an associate professor of voice and choral activity at Francis Marion University. Coleman’s teaching spans from voice lessons, directing choirs and other choral activity. Coleman is located in Florence, S.C., and currently teaches, performs, and is a producer with a regional party band called Emerald Empire band.
About
Fran Coleman explains the multiple hats she wears throughout her career in the arts. Coleman has been teaching at Francis Marion University for seven years, on top of being a performer and producer. In addition, she’s also a classical singer, and says “when it comes to the arts, I always like to say that you have to wear a lot of different hats…if you’re willing to do that, you’re going to be fine.”
Coleman emphasizes the importance of being comfortable with a variety of genres in the music industry, “that’s who, in my opinion, we need to be as singers”. To remain active in this profession, one has to be diverse in their abilities, because there is so much talent. With this, Coleman believes the life of an artist is not for the faint of heart, but if it makes you happy, then you should pursue it, “be happy and spread happiness…the only way to do that is to find what brings you joy.”
Dallas Vickers is an event and wedding planner working from Myrtle Beach. She explores the importance of learning how to deal with stress at work and the role that a healthy work-life balance plays in those stressors.
About
Dallas Vickers is an event and wedding planner working from Myrtle Beach. She attended Stephen F. Austin State University in Texas, but she sought out an internship in Myrtle Beach because of family connections. While event planning can be a high-stress and high-pressure business, Vickers focuses on a healthy work-life balance and the importance of knowing your professional community.
The community surrounding event planning is very tight-knit and people are always willing to help and collaborate. Many people within the even planning world know each other, as many of them have interned for Sarah McCall, the CEO of Stunning and Brilliant Events: “Everyone knows everyone. We all help each other out.”
Dallas manages many schedules, creates budgets and handles “high emotional and energy events,” such as weddings. She handles this stress is an ever-present process that is done through on the job experience, “I’ve learned a lot about how I handle conflict and how to properly handle conflict.”
As an event planner, she explains, “our clients want to see that we’re fun people. They want to see that we’re going on vacation and experiencing things and doing creative things”. Dallas says that it is important to find that balance, but it is a personal journey to find it.
“Sometimes, flexibility in this field is everything. Some people are very particular about what they want, and you have to use your creativity within the guidelines they give you. You have to realize it’s not all about you, but you can still use your creativity to put out something amazing.”
My name is Tina small town I am from Philadelphia originally. I’ve been living in Myrtle Beach for about 35 years. I moved here after college.
Sara Sabota 0:10
So where did you go to college? Was it up in Philadelphia or down here?
Tina Spaltro 0:14
No! actually, I went to Radford University in Virginia. I graduated there with a Bachelor of Science and interior design, not from culinary at all. I came down here and found a job in that field. And basically, it was all it was all on commission. And I wasn’t a salesperson. So, I kind of really realized that I was about halfway through my career. I wanted initially to start with going to culinary school, but my parents were like, No, absolutely not.
But I came here, and I worked for a little while and I waited for tables. Thats where I met your husband (interviewer and interviewee met through interviewer’s husband) and I decided I wanted to go to culinary school. Down here and I ended up graduating, I think in the 97’s, at Ori Georgetown Tech.
Sara Sabota 1:02
Tell me a little bit then where you got from there. How has your culinary career developed?
Tina Spaltro 1:08
During school, I did a couple of internships. With some small places around town, really the first job that I had was with the island Vista, or actually with the Sea Island Inn. I learned a lot, there it was like a fixed price menu, so it rotated on a two-week rotation. And that’s where I started baking. Because really, initially, I was hired to bake. Although I didn’t have any baking background at school. We haven’t had that program set up yet. But I’ve only taken a couple baking classes.
But Mike, the chef there, was really into having fresh desserts, and fresh bread. So, that is where my love started with it. I did learn a lot there by you know, working the line and doing prep work and ordering and stuff like that. But basically, I went from there to a small place like NYX on the 61st. It was like the old Latiff’s. I went there, worked there for about nine months, and then this job at the Dunes Club opened up, and I moved over there. And that’s where I started as a pastry chef.
Sara Sabota 2:15
So, tell me about your titles from Sea Island inn Island vista all the way up. What was your title?
Tina Spaltro 2:21
Straight out of school I mean, just you know, a little bit everything. I mean, like I said, Baker, you know, line cook.
Sara Sabota 2:29
You were just hired as a cook?
Tina Spaltro 2:31
Yeah, I was just hired as a cook. And I just kind of like learned my way, you know? A little bit more baking over at NYX on 61st. Actually, that was probably my first pastry chef position. And then, when I came here, I was hired as a Pastry Chef.
So, I was here for six years. And then I went over to the Marina Inn for six years and opened that property. And then they sold, and I came to this job and became available again. So, I’ve come back here, so I’ve been here twice.
Sara Sabota 3:06
I’m going to go ahead and go through these questions. What do you do for work and where are you currently working from?
Tina Spaltro 3:18
I’m working at the Dunes Club as a Pastry Chef. I mean, we do pretty much a little bit of everything, a lot of menu planning, a lot of creative wise would be like the menu planning and seeing projects go all the way through. Like coming up with an idea figuring it out and then figuring out how to do it for like 300 people. You know, that’s a lot, I know it sounds funny, but somebody will come to you with an idea and then you have to make it work, you know?
Sara Sabota 3:48
When you say somebody comes to you with you, is that a client? So, do you meet directly with clients?
Tina Spaltro 3:52
Yes but, sometimes not you know, we run off a banquet package too. A lot of times members will come to me saying you know, I really like lemon what can you do for me with lemon dessert, or you know, stuff like that just. Basically, membership or you know, outside clients.
Sara Sabota 4:14
I know you don’t have a typical day but just pick a recent day and walk me through the kinds of things that you do from beginning to end if you can.
Tina Spaltro 4:24
Oh! yeah, sure. Like today, we just opened a new property down the beach club. I don’t know if you’ve been down there yet or not. We have a small menu down there. So, this morning, I went down there to check out what was left over. We prepared a prep sheet for that came back up here and we also had dinner service up here, so we went checked. Wednesday starts dinner service so checked all the desserts up there made another prep list whenever the BEOs for the day to see what we needed. A BEO is a banquet event in order that you know any large banquet that we might have. Like today we have wine tasting for between 70 and 100 people which we have to have many desserts for.
I registered and referred to prep sheets for that got some orders together for what we needed for the weekend. Like what we went over the banquet sheets, we decided what we were going to make for the weekend and what we needed, what we had already on hand and what we needed to use up. We do a lot of like what we call mini desserts, which is just taking any kind of idea, maybe shrinking it down to a bite size portion, like a lemon meringue pie. Like we could buy little tiny tart shells, like when I said, you take an idea and blow it up, you know, and try to feed hundreds of people with it.
Like there’s also all the food purveyors now, and specialty companies provide like either small dishes, what we were going to start small tart shells, or some kind of vessel that you can add, a filling to and you know, top it and you’ve got like 150 in no time, which is great. Also, like making all these mini desserts, we figured out how to take pastry cream and make hundreds of banana puddings. Same thing with a small vessel, just make it really pretty, that would be the creative aspect of it. The rest of today will include us using our prep sheets to try to get as much done as we possibly can obviously set up the launcher tonight for dinner service, in both restaurants. We also have some to go orders to take care of today and get some stuff ready for the weekend.
So, it’s not what I mean, it sounds really chaotic. And as you know, I also have a really great assistant Tricia Green, she’s come to me. You know it’s been a blessing. And she is great. So, with me and her working together we knock it out really quickly.
Sara Sabota 6:52
Does your job feel chaotic, or does it feel scheduled and orderly? Or both?
Tina Spaltro 6:52
A little of both. Yeah, some days are really chaotic. But you know, we managed to get through them. You know, it’s really all about how you organize yourself. It’s just like everything else.
Sara Sabota 7:06
Yeah. Wow. Can you think of a defining moment in your creative journey, either a job that you landed, or maybe something that you made? Was there a point where you realized, this is what I want to do, or look at what I’ve done or something like that?
Tina Spaltro 7:26
You know, I think it was like opening the hotel at the Marina Inn, like I was here for five years, so really opening the hotel, like freed up like a lot of creativity for me. I got to do write menus, write banquet packages, and do more of like, administrative stuff with that.
And that’s where I was able to sit down and really be like, oh, research things and look at ideas, which is also extremely helpful. I think opening gave me more confidence. So, when I came back here, I was definitely more confident than when I left.
Sara Sabota 8:02
That’s awesome. Can you recommend any specific skills that an aspiring applicant should have to increase their chances of landing a role in your field?
Tina Spaltro 8:14
I think the skill that you should definitely have been obviously creativity. But being flexible with your ideas is really helpful. Sometimes, flexibility in this field is pretty much everything, you know, some people are very, like, particular on what they want. And, you know, obviously, you have to go by those guidelines, 0 even the menus that we have here, we have members that really want key lime pie, or like a brownie skillet. So you know, doing that, being flexible with that, you know, not realizing that it’s not all you, what you want too is a lot of it and just trying to put out, you know, the best possible food that you can.
Also being able to, like, look at stuff, I go through ideas, like from Pinterest, and, like, look at something and just like the way it looks, and being able to, like make it yourself without, like following an exact. After you bake for a really long time, you have ways that you do things you know, there’s a different like, a lot of different ways to make like pastry cream or something like that. But so, you get all these recipes that you keep like your mother’s sauces and like the way you do things. And then you take it from there. I think being able to be creative with that is a big thing because it helps out timewise you know you are if you already know how to do something, you know, and you can change it or alter it to make it work for that situation. It makes it much easier.
Sara Sabota 10:00
Are there any local organizations, programs or events that you recommend for aspiring creatives? In any field? Are you a part of any organization?
Tina Spaltro 10:11
Well, culinary school is great. Okay, school is awesome as far as learning, learning your skills, your skill sets and being exposed to things. There’s also the American Culinary Federation, which is here, which is a group of chefs that get together once a month. I can’t say that I go to all those meetings, but it is a really great way to network with people to find a job or, you know, learn, just sometimes they do a little bit of teaching and stuff there also. There are also some really good events. You know, I think this year, we just did taste the town this year. For a private club. I don’t think it’s a great thing for us. But as you know, ours, like a restaurant or privately on restaurant, might be great.
There’s also this CAM organization (Collaborative Autism Movement) that is for autism. And we did some stuff for this year, that was great. I think really getting involved in the community is like meeting a lot of people at the school, that you can also link up with that. They do events. So, I would say mostly, getting involved in the school would be a great start. And then from there, there’s always something they always have going on dinners and good ways to network with people.
Sara Sabota 11:29
Then before I go to the last question, this will be my last question. But also, I want to back up. I don’t actually know how big Dune’s club is. How many members? Are we talking about that you work for? Or with or whatever?
Tina Spaltro 11:40
I think we’re like somewhere between 800 and 900. Somewhere there.
Sara Sabota 11:46
And then what percentage of your work is for outside clients?
Tina Spaltro 11:50
Not as much I do get, you know, out. I often like birthday cake and stuff or friends and family and stuff. But occasionally I’ll do something like an outside wedding cake, which is great money, and also a big help, but a lot of it is just for members. And you know, our clients come here and they have events there.
Sara Sabota 12:12
So, do you have any advice for current college students or pre-professional young adults who are pursuing a career in the creative world? What is your advice?
Tina Spaltro 12:22
My advice would be when you watch all those TV shows about how like Gordon Ramsay, and all that, it’s, not really like that. Even with culinary students, you know, we get a lot of these students in here, and, you know, it’s great to go to school and stuff, but you really have to have a hard work ethic to be in the restaurant business. It will be long hours. And it’s not as glamorous, there’s a lot of likes, you know, washing dishes, making things that you’ve made a million times. But in the long run, there is a lot of gratification when you present somebody with something and they say, oh my god, that was the best thing of every eaten.
That makes you feel like, you know, wow, I’ve really accomplished things. It’s just, you got to get through the daily mundane stuff. And then you get those highlights that make it all worth it, you know? Yeah, our, our members are very kind and they always, you know, are very grateful, you know, especially on big holidays and functions where, you know, you’ve worked like 14 hours a day before and got in at six o’clock in the morning and worked until four o’clock in the afternoon. And then you have got to go home and do family stuff. That’s rough. But you know, it’s all makes it worth it. Like when somebody says something kind and you’re like, Wow. I just got a card the other day from a member, and it was just really nice. It made me feel good and all the hard work seemed worth it.
Sara Sabota 13:55
Well, that’s everything I wanted to ask.
Tina Spaltro 13:57
Awesome. Sara, thank you so much. Thanks for including me. I appreciate it.
Sara Sabota 14:01
Thank you for spending time with me. It’s been great.
“The money will come and go, but the impact you make on people’s lives that’s the real success.”
Jenny Powers is a Myrtle Beach-based music marketing strategist and founder of Blue Avenue Music Group, empowering independent musicians to thrive on their own terms.
About
Jenny Powers is the founder of Blue Avenue Music Group, a Myrtle Beach-based music marketing and artist management firm supporting both emerging talents and Grammy-nominated acts. With 15 years of experience managing the reggae-rock band Treehouse and seven years leading her company, Jenny brings an unshakable commitment to artist autonomy and ethical music business practices. Her work spans content planning, tour logistics, block chain distribution, and rights management advancing the next generation of independent musicians.
Born and raised in South Carolina, Jenny comes from a deeply creative family. Her sister co-founded the country’s longest-running girls’ rock camp, and her brother has been touring for nearly two decades. “We’ve always had the philosophy of bloom where you’re planted,” she says. This grounding has helped her shape a unique career path outside major music hubs like LA or New York.
Jenny’s day-to-day involves everything from preparing music releases to helping artists understand their contracts and protect their publishing rights. She has taken a leading role in changing how music is marketed pioneering new technologies like direct-to-fan block chain distribution and serving as VP of Community at Artist Hub.
What sets her apart is her fierce protection of independent artist rights. “With every step, someone wants a cut,” she explains. “By understanding your rights, you gain autonomy over your career.” Jenny’s mission is clear; to ensure musicians know the business behind their art before someone else takes control of it.
“Just do it. Otherwise, the dream will just stay in your head.”
Marsh Deane is a filmmaker, photographer, and outdoor educator based in Pawleys Island, SC. Through his business ML & L Media, he captures South Carolina’s hidden stories and landscapes with heart and purpose.
About
Marsh Deane is a South Carolina native whose creative journey is deeply rooted in the natural and historical richness of his home state. As the founder of ML & L Media, he has crafted a career around documenting heritage sites, directing short films, and educating youth through the outdoors. Though he has been passionate about photography since middle school, Marsh formally launched his creative career in 2019 after graduating from Coastal Carolina University.
His work blends storytelling and education whether through nonprofit marketing, student media clubs, or immersive environmental video projects. One pivotal experience was an internship with the Village Group, where he transformed from a marketer into an outdoor educator and mentor. That experience sparked a lifelong mission: to merge nature, creativity, and community impact.
A typical day for Marsh is fluid filled with editing sessions, outdoor shoots, gear prep, and passion projects like YouTube adventures. He emphasizes the need to balance paid work with soul-enriching personal content to avoid burnout. His advice to aspiring creatives is simple but profound: take action. “You have to just do it,” he says. In a world dominated by distraction, he believes consistent movement and meaningful creation are the keys to both artistic satisfaction and success.
“If the car accident hadn’t happened, I couldn’t have asked for a better career for me.”
Mystery author Caleb Wygal turns personal tragedy into literary triumph through the Myrtle Beach Mysteries series.
About
Caleb Wygal is a full-time author living in Surfside Beach, South Carolina, and he’s mainly known for his Myrtle Beach Mysteries series. His journey to becoming a successful writer was anything but straightforward. It all kicked off during some quiet moments at a slow office job and took a serious turn after a bad car accident that almost derailed everything.
Caleb talks about how a traumatic brain injury made him relearn the basics, walking, talking, and even writing his name. Doctors said he’d never hold a full-time job, but he proved them wrong. Some folks say his stories helped them learn English or get through tough times in the hospital.
What started as short stories born out of boredom has turned into a popular book series, thanks in part to the strong author community around South Carolina’s Grand Strand. From writing on the beach to getting featured on local TV, Caleb’s journey is packed with creative twists, small-town inspiration, and some pretty memorable moments, like when he spilled the beans on a local talk show that one of his murder victims was based on the host. For Caleb, success is simple: paying the bills and bringing joy to his readers. With each new mystery, he continues to prove that storytelling is not just an escape.
