We focus on from scratch and from the heart
In 2015, life drastically changed for us. Our son, John, died at birth. This moment in time changed the trajectory of my, and my families, life. It was the beginning of this journey into the world of food, which up until then, had simply been a hobby.
As a means of working through my grief, I made the decision to start a small meal preparation/small catering company. After building a small commercial kitchen in my home and gaining the Virginia Department of Health’s buy in on the concept and spending a lot of time having folks test many food items and dishes, I opened Yummvees in 2016. First, preparing and delivering baked goods only, and shortly after, full meal preparation services. We were lucky enough to pull together some great wholesale accounts, and basically, this small little idea grew into something bigger. We focused a lot of our business on giving back....as we supported, through charitable contributions, fellow bereaved parents, support groups, animal advocacy organizations and non-profits that helped children in various ways. In 2020, I was lucky enough to find the perfect spot to house this little idea that I started – that I always envisioned as a brick and mortar.
As time goes on, I will take this back to the end goal....a business that gives back, just like Yummvees did in it’s original form. More to come on this, but we will continue the work with charitable organizations supporting those who have lost children to traumatic death, folks who are struggling financially, children who need help, and animal sanctuaries. I am beyond excited to get to the point where that is the focus of what we do on a daily basis. It IS the reason why Yummvees started. It helped me work through dark days, as it still does. We want to help others.....this is, our main “why”. My goal is to feed you well, create an amazing environment for you to feel like family, and have you experience something truly unique, and then one day, be able to feed and help those who need it – together.
It starts with our people
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Joya Carlton :: Head Chef
Joya is a Vegetarian Chef newly relocated back to Richmond, Virginia. For over the past decade, she has been a part of amazing projects in New York City: Executive Chef at wildly popular and groundbreaking vegetarian restaurant, The Butcher’s Daughter (Soho, Manhattan), Gastronoma at acclaimed and truly delightful French bistro Buvette (West Village, Manhattan), Co-founder of the pioneering hand-crafted pickling company Brooklyn Brine (Greenpoint/Gowanus, Brooklyn), and creator of the underground pop-up supper club The Wildest.
As a restaurant consultant, she launched The Orchard Grocer, located next door to MooShoes at 78 Orchard Street (NYC). She created recipes for the award-winning juice bar, Pressed, in Beacon Hill and the South End (Boston, MA). Pressed grew from one small location to regional distribution in Whole Foods Markets in under three years. She also spent many years as a private Chef, providing clients short- and long-term meal-planning services. She has also designed menus for small and large-scale parties and specializes in teaching small group workshops.
Taylor Clarke :: Sous Chef
Taylor brings a wide array of restaurant experience to Yummvees. He has worked at various places in and around the Richmond area ranging from Max’s Positive Vibes Café, to Café Caturra to The Desserterie. He has always been focused on sourcing local ingredients, and enjoys experimenting with dishes that are unique, and exciting – especially southern creole style cooking techniques. Taylor’s experience has put him in the forefront of training all levels of employees within the restaurant industry, and he has worked a great deal on training programs for young people with disabilities who are seeking a career within the foodservice industry.
John Miklosovic :: Front of House Manager
John brings a wealth of Customer Service and Hospitality experience to Yummvees. He has been a Richmonder for 20 years and has spent much of that time working in customer facing and Management roles. He spent a decade with Starbucks, holding various positions entailing managing people and customer experiences.
interesting, hearty & nutritious
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