For me, food has always been about more than just flavor. It’s about the people who make it—the stories, skills, and traditions imbued in every dish. When I founded Upohar, I combined my two biggest passions: sharing my love for global cuisine with Lancaster and creating opportunities for the people who prepare it.
From the very beginning, Upohar wasn’t just a business—it was a mission. I hired chefs from Lancaster’s immigrant and refugee communities, many of whom had limited job prospects due to language and other barriers.
But their cooking spoke for them. I brought them on to cook the dishes they made at home, and through their food, they introduced customers to the flavors of their homelands.
And it worked. My team built a small but dedicated customer base. Alongside the restaurant, we catered weddings, private events, and community gatherings. Through articles and radio appearances, I shared my passion for Upohar’s two-pronged mission: to serve exceptional global cuisine and to create meaningful economic opportunities.
Then the COVID-19 pandemic hit. Restaurants across the country struggled to survive. Keeping Upohar open as a restaurant wasn’t an option—but neither was letting the mission fail.
I had to make a bold decision. All business is a risk, but I believe real leadership is about knowing when to pivot while staying true to your mission.
Rather than reopening the restaurant, I doubled down on catering—but in a whole new way. Lancaster was full of talented independent chefs, many of them women and immigrants running micro-kitchens or food trucks. Instead of competing with them, I partnered with them as vendors for Upohar’s catering. While they brought their craft, Upohar provided the business infrastructure, logistics, and staff to execute catered events.
This new business model allowed me to advance my mission on a far greater scale. Upohar evolved from a traditional catering company into a network, bringing global cuisines to clients and business opportunities to vendors.
That transformation proved to be a game-changer. Its success has propelled the business into high demand. Today, Upohar caters large upscale events such as weddings, corporate gatherings, and fundraising galas across the region.
Clients seek us out now. Upohar has become known for providing unique menus with authentic multicultural food.
By staying true to my vision, I’ve created more than a business—I’ve built a movement. Upohar broadens culinary horizons while empowering chefs to turn their talents into sustainable careers.
I never set out to be just another restaurant. I wanted to build something that made a difference—not just for customers, but for the workers and vendors who make it all possible.
With Upohar’s success, I hope to prove that business leadership isn’t about succeeding alone—it’s about bringing others, literally, to the table.
