Meet Yorman Sanchez | Chef/Entrepreneur

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

Hi Yorman, what was your thought process behind starting your own business?
When I started my career, my path was always to start my own business. I’ve worked in many restaurants and catering companies for the sole purpose of learning the food business. Not just learning how to cook but knowing the operations behind the business. Over the years that was always my goal and when Covid hit I had to put those skills to use, I was living in D.C at the time and my friend/fellow Chef Ish Mendez and I started selling meals from my house. That led to a couple of pop ups and now he’s running a full concept of his own. When I moved back to South Florida I took that momentum and decided to bet on myself. It was either that or work crazy hours in a hotel that would’ve eventually driven me out the industry,

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
I run a Private Chef/Catering business ( Cultivar Hospitality LLC) and well as 2 ghost kitchen concepts. (Cultivar Tacos and ChKn) . This industry is very competitive and unfortunately people have been trained to think food is cheap so there are many challenges, I Just bought my own kitchen so the biggest challenge throughout the process is getting the proper licenses and permits. Dealing with contractors, the city/county, expeditors and anybody involved in permitting is a pain, Theres a lot red tape and you have to be able to navigate with patience and care to get things done.

On the business end, I try to focus on special events like weddings/engagement parties, graduations, etc but definitely open to working with anybody who is interested in our services. As a Private Chef, I focus on luxury clients and yacht services. It’s Miami, people want to eat good and have a good time.

I think what sets me apart from other companies is my flexibility with working with a client’s budget, being present on time, communication, and adding value while providing first class hospitality. It’s the simple things that help you build a bond with your client.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’ve been out of South Florida for the last 4 years and finally moved back in 2021. Yesterday’s Miami is not today’s Miami (lol). In my prime I would’ve been all in Wynwood, the OG wood tavern, sidebar, peachfuzz, even RA sushis Sundays but now getting into any place in Wynwood is like getting in to LIV. I do like 1-800 Lucky tho. Good food and vibes. You can’t ever go wrong with a beach day,

Notable mentions: a good West Indian party

Who else deserves some credit and recognition?
I have soooooo many people to thank. This is about to sound like an Oscar speech. I want to start of by thanking my Family for always being there for me and supporting me in whatever I choose to do. My parents, brother, sisters, the entire Augier family. All of my friends who encourage me and all my Alpha Phi Alpha brothers who I give credit to for developing me into the man I am today, I want to thank all of the people on social media who like/share my posts and even refer new business, Some of these people I don’t even know personally and thats the beautiful part of this journey, that i’m receiving love and support from all angles. Also, all of the restaurant staff, Chefs, Waiters, Dishwashers, etc who I ever worked with. To work in this business you have be tough, reliable, resilient, and a little be crazy and I’ve had the pleasure of working with some awesome people. Lastly, I want to thank my partner Marie-Eve and my little Issa-Samar.

They are the backbone and joy to this journey and without them I wouldn’t be able to pursue this business,

Website: https://cultivarhospitality.com/

Instagram: @yorman06

Other: @cultivarhospitality (IG)

Image Credits
Sergio Surge @sergiophoto