Meet Tomas Iribarren | Self taught Chef & Former medical Student

We had the good fortune of connecting with Tomas Iribarren and we’ve shared our conversation below.

Hi Tomas, what was your thought process behind starting your own business?
I was in the middle of the pandemic. I just lost my job as a waiter in a very good Italian restaurant and I was working with deliveries. As an immigrant with almost no support I knew I had to do something different. I started working with my cousin who owns a seafood import company, when I realize that I had access to many ingredients very hard to find in conventional grocery stores. My head immediately started to work in a sushi night with family and friends to show my recently learn skills (I worked for a month in a japanese restaurant in Weston but I left because they did not offer a competitive salary) So I did this dinner with my love ones and everything turn out pretty well. In the middle of the night one friend approach me and said: your cuisine is really good, you should sell this. I took that advise and started to think about a name and a business model that can be profitable. I started with catering trays for yachts but I came across that my main competitors were sushi restaurants, they have a great advantage. That was when I change my business model to culinary experiences. I started creating unique combinations and focus on the tiniest details to give the best experience to my costumers.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I always was a culinary enthusiast. Since I was little me and my dad used to watch cook shows together and them try to recreate the recipe. I always liked to have a great experience with food. I was a medical student back in Venezuela (my country) but things got pretty complicated there and I decided to change. Since I investigate a lot I take my research to another level. I go very deep into the origins of the techniques that I used or ingredients that I combine. I like to think that my cuisine is signature more than just japanese, or fusion because is not traditional. Many costumers with very hard to please palates have told me that they never tried something like my dishes. Was it difficult? Took time to develop most of my recipes and lots of mistakes. My kitchen is my lab, there I experiment, invite friends over to try new creations and really create something good. One lesson I learn overtime was that good food. good, recipes, good service and good things overall takes time to develop. There is no such a thing as an idea fully form in one single moment, there is a start and there a process of bringing that idea to its best. To finish one thing that I like the world to know about me, my brand and my story is that I’m a person committed with excellence, nothing is so good that can not be better. I will always find a way to improve every single aspect because if I can notice, my costumers can too. I did not have any contacts, wasn’t born here or had economic help from anyone, just focus, discipline and hunger for success. If I did it many other can. I would love to help others to accomplish their goals too, that would be just amazing.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would take them to my favorite ramen place called Hachidori for the best ramen of his life. Then I’ll take him to south pointe to appreciate that park, the beach and enjoy nature together. Later I’ll take him to Wynwood for a culinary tour in my favorite places and have drinks while we appreciate art and all the culture. Just a few places that come to my mind are: 1800 lucky, esotico, conos gelateria and the taco stand. I have many more but we only have one stomach. Take him to dance at El Patio or Dirty Rabbit, my favorite clubs in that area. The next day I’ll take him to Key Biscayne to have a barbecue on the beach, later at night to El pimiento for Spanish tapas and a great sangria. The day after I’ll take him to the immersive experience of the super blue after we will go to Leku to have their arroz de setas a la brasa. To el rey de las fritas for a good cuban frita or to la birra bard for their golden burger. It will be a whole culinary tour in the best places in miami.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I would like to dedicate this to my mother who always encourage me to do everything and believe in me and my capacities. To my family in general who have been a great support from the beginning. And last but not least to my friends in plantation who provided advise and support since this was only an idea.

Website: https://irimaki.com/

Instagram: @irimaki.sushi

Linkedin: https://www.linkedin.com/in/tomas-iribarren-7357a314b/?originalSubdomain=ar

Facebook: https://www.facebook.com/IrimakiSushi/

Yelp: https://www.yelp.com/biz/irimaki-doral

Youtube: https://www.youtube.com/channel/UCcEX_ILi3ECHXbmI6aJ3WHQ