OOUMAMI
PROJECT
OOUMAMI was born out of a simple idea:
Good food shouldn't be a luxury.
It should be on every corner, made with care, and priced so that anyone can eat well.
but we've always believed that a food business has a responsibility that goes
beyond the plate.
school lunch program
That’s why Every order helps us build toward our
in Siem Reap, Cambodia.
Meet the
Founders
John and Panh met at the University of Virginia in a meditation class called The Key to Human Flourishing.
Neither of them knew it at the time, but they were about to spend the next several years building things together.
Over their college careers, they raised 3,500 meals for Feeding America, taught entrepreneurship at HackCville, and won the University's Entrepreneurship Concept Competition with ADHD Connect.
After graduation, they went their separate ways — but not quietly.
John took his degree in Statistics and Economics to the Culinary Institute of America, earning a Master's in Food Business while working in some of the most demanding restaurants in the country, including the two-Michelin-star Blue Hill at Stone Barns.
Panh took his McIntire degree overseas, completing dual master's in International Business and Strategic Management before consulting for the World Bank and the United Nations across Asia, Africa, and the Middle East, building climate-resilient food systems in places most people never see. Along the way, he was mentored by some of the most respected names in Asian cuisine, including Master Chef Luu Meng and his cousin Iron Chef Justin Chan.