Today we’d like to introduce you to Luvenia Mayo.
Hi Luvenia, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Flair Cuisine really started from my love of food and bringing people together. I’ve always believed that food is more than just something we eat—it creates memories, brings families together, and gives people something to talk about.
When I started Flair Cuisine, I was focused mainly on catering and concessions. I took on different events, worked with organizations throughout Maryland and the D.C.area, and learned the business hands-on. I learned everything from preparing for large events and managing staff to working with clients, developing menus, and making sure every experience represented the Flair Cuisine brand well.
As the business grew, so did my vision for it.
One of the biggest turning points came from something very personal. Several years ago, my family decided to stop eating pork. During the holidays, we still missed having that traditional glazed ham on the table. My sister suggested that I try doing something with turkey instead, and that idea stayed with me.
I started experimenting. I played around with different seasonings, preparation methods, and glazes until I created something that gave us that familiar ham flavor and holiday experience, but using turkey.
That’s how **Savory T(H)OM- Taste Ham Our Masterpiece** was born.
At first, it was simply something I made for my family. But once other people started tasting it, the response surprised me. People would say, “Wait, this is turkey?” That’s when I realized I might have something bigger than just a family recipe.
That moment changed the direction of Flair Cuisine.
Today, we’re still known for catering and concessions, but we’re also building the retail side of the company. We’re developing Savory T(H)OM our Brown Sugar Ham Glaze Sauce, and other products with the goal of getting them into retail stores and introducing them to families outside of the events we personally serve.
The journey has taught me a lot. I’ve had to learn parts of the food industry that I never imagined when I first started—packaging, manufacturing, food safety, testing, labeling, retail buyers, distribution, and protecting the ideas behind our products.
There has definitely been challenges along the way, but I’ve learned to keep moving, keep learning, and keep adjusting
What I’m most proud of is seeing Flair Cuisine grow from an idea into a brand with several different possibilities. And I still feel like we’re just getting started.
One thing has remained the same throughout the journey: I want people to remember how our food made them feel.
That’s really the meaning behind our saying, Food is essential, but flavor is a choice.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
No, it definitely hasn’t been a smooth road. I think one of the biggest lessons I’ve learned as an entrepreneur is that growth doesn’t always happen in a straight line.
In the beginning, I was wearing almost every hat in the business. I was the owner, the salesperson, the person planning the events, solving problems, managing staff, talking to clients, and making sure the food and service were where they needed to be. You learn very quickly that having a great product or a great idea is only one part of running a successful business.
As Flair Cuisine started moving into retail, I entered a completely different world. I had to learn about food testing, shelf life, packaging, labeling, regulations, manufacturing, co-packers, distribution, pricing, and what retailers actually expect from a brand before they will put a product on the shelf. There have been many moments where I thought I had reached the next step, only to discover there were five more steps behind it.
Financing growth has also been a challenge. Developing a retail food product takes money before you ever see it on a store shelf. Testing, packaging, production, insurance, marketing, and minimum manufacturing runs all add up. As a small business, you have to be very intentional about where you invest your resources.
Another challenge has simply been finding the right people and partners. Everybody may understand the vision, but not everyone is equipped to help you execute it. I’ve learned that sometimes you have to walk away, regroup, ask more questions, and keep looking until you find the right fit.
There have absolutely been frustrating moments, setbacks, and times when I’ve had to change direction. But I’ve also learned not to look at every setback as a failure. Sometimes it’s information. It tells you what you need to improve, what you need to learn, or what you shouldn’t do the next time.
I’m still learning every day. The difference now is that I trust the process a little more. I know there will be obstacles, but I also know how much we’ve already overcome.
For me, the goal has never been just to start a business. I want to build something that lasts.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Flair Cuisine is really about creating food that people remember. We started in catering and concessions, and over the years we’ve had the opportunity to serve everything from corporate events and community gatherings to festivals, sporting events, and large-scale functions. That part of the business taught me how important it is to not only serve good food, but to create an experience around it.
What we’re known for is bold flavor, creativity, presentation, and taking familiar foods and giving them our own Flair Cuisine twist. I never wanted us to be a company that simply does what everyone else is doing. I’m always thinking about how we can make something better, different, or more memorable.
That mindset is also what led us into retail.
One of the products I’m most excited about is Savory T(H)OM™ — Taste Ham Our Masterpiece, our ham-inspired turkey specialty. It was created for people who love the flavor and tradition of a holiday ham but don’t eat pork. We took something that has traditionally been centered around pork and reimagined that experience using turkey. We’re also developing our Brown Sugar Ham Glaze Sauce as part of that growing retail line.
What I’m most proud of is the evolution of Flair Cuisine. I started with a food business, but today I’m building a brand. There’s a difference. We’re not only thinking about the next catering event anymore; we’re thinking about products that can eventually sit on grocery store shelves and be enjoyed by families who may never have attended one of our events.
I’m also proud that we’ve been able to grow without losing the personal connection behind the food. Savory T(H)OM™ didn’t begin in a boardroom. It started with my own family, because we stopped eating pork and still wanted that familiar holiday experience. That personal story is still at the heart of the product today.
I believe what sets Flair Cuisine apart is that we don’t just follow food trends—we look for gaps and create solutions around them. We combine the experience of a working food-service company with the creativity of a developing consumer brand. Because we’ve spent years serving people face-to-face, we’ve had the opportunity to see what customers enjoy, what they come back for, and what creates that “What is this? I need more of it” reaction.
For me, flavor will always come first. I want someone to taste a Flair Cuisine product before they even know our story and say, “That is good.” Then, when they learn the story behind it, it gives them another reason to remember us.
That’s what Flair Cuisine is becoming—a brand built around flavor, innovation, experience, and creating something people didn’t realize they were missing.
And that goes right back to what we’ve always believed: “Food is essential, but flavor is a choice.”
Is there any advice you’d like to share with our readers who might just be starting out?
My biggest advice for anyone just starting out is simple: **don’t wait for everything to be perfect.** If I had waited until I had all the answers, all the funding, or a fully mapped\-out plan, Flair Cuisine probably wouldn’t exist the way it does today.
The truth is, you learn as you go—there’s no way around it. Some of your biggest wins will teach you a lot, but honestly, your biggest growth will come from the things that don’t go as planned. I’ve had to learn not to fear pivoting. Sometimes shifting direction isn’t failure—it’s development in real time.
One thing I really wish I understood earlier is just how critical the **business side of the business** is. Being talented at your craft is only half the equation. You also have to understand your numbers, pricing, contracts, marketing, operations, and how to actually protect what you’re building. Passion might spark the journey, but structure is what keeps you in it.
I’ve also learned to be intentional about who I allow into my vision. Not everyone who offers help is the right fit for your business. Ask questions, do your homework, trust your instincts—and don’t be afraid to walk away when something doesn’t feel aligned.
And don’t overlook the small wins. As entrepreneurs, it’s so easy to chase the next milestone that we forget to pause and recognize how far we’ve already come.I still have to remind myself of that.
Most importantly, believe in what you’re building—but stay teachable. You don’t need to have it all figured out on day one. Ask questions. Learn from people who are stronger in areas where you’re still growing. Take what serves your vision and keep it moving.
There will absolutely be days of doubt. Setbacks will happen. Unexpected costs will show up. Timelines will stretch longer than you ever imagined. But if you truly believe there’s purpose behind what you’re building, you keep going anyway.
If I could speak to my younger entrepreneurial self, I’d say this: **you don’t need to see the whole staircase—just take the first step. Start. Learn. Adjust, And keep going.
Contact Info:
- Website: https://www.flaircuisine.com
- Instagram: Flair cuisine
- Facebook: Flair Catering 15
- Other: Instagram-flair.cuisine, TikTok -flair cuisine
