Our Story
OOUMAMI was born out of a simple idea:
Reduce the cost of living in the US by bringing back street-food culture.
The Founders
Founder & Head of OperationsJohn is an expert in food business and restaurant operations. He graduated from the University of Virginia with a double major in Statistics and Economics, and later earned a Master’s Degree in Food Business from the Culinary Institute of America.
His career has taken him through a range of culinary environments, from casual kitchens to the two-Michelin-star Blue Hill at Stone Barns, where he deepened his understanding of farm-to-table dining at the highest level.
Over the years, he has worked across different roles in the food industry, bringing together creativity, business insight, and a deep respect for ingredients and people.
Co-Founder & Head of MarketingPanh is an expert in brand development and value-chain innovation. He graduated from the McIntire School of Commerce at the University of Virginia and later completed dual master’s degrees in International Business and Strategic Management.
His career spans Asia, Africa, and the Middle East, where he has worked as an agricultural consultant for organisations including the World Bank and the United Nations. His work has focused on building climate-resilient supply chains and improving how food systems serve farmers, businesses, and consumers.
Alongside his consulting work, Panh studied under Master Chef Luu Meng, where he learned how to operate and scale a hospitality group. He has also worked across the wine and dairy industries, combining operational experience with a strong understanding of food value chains.
Our Food Philosophy
When the system works, everyone wins.
We believe good food should be supported by systems that work. Our menus are built around strong proteins, lots of vegetables, and practical execution. That discipline allows us to deliver consistent food at great prices.
Our Sourcing
More than 85% of our Food is Sourced Locally
We source locally through 4P Foods, a regional food hub that works directly with 200+ independent family farms across the Mid-Atlantic. Their network supports growing and labor practices that care for soil, biodiversity, and the people behind the food.