FLAVAS OF THE CULTURE

Mission Statement

The mission of Flavas Of The Culture is to create an upscale catering company specializing in bringing the highest quality of food service into the comfort of your own home or venue.

We were born into this culture, therefore, we will do our part to integrate good food into it.

Culture plays an integral part in an individual’s life. Various areas of life are governed and influenced by the culture like the social habit, norms, and the influence over the view and decisions.

About Us

Greetings Hungry Viewers! Flavas of the Culture is a catering company created by 3 friends to give you restaurant quality food without the hassle of dining in a restaurant. It all started one night after a busy shift at the restaurant where Harri, Chris and Sean worked. This specific night was during the 2019 World Series (GO NATS!) . We pushed out $20,000 in food sales and it was just crazy. That is when we sat down and realized that we can and we should be doing this for ourselves.

Anybody in the Industry can tell you, the kitchen is the heart and soul of any restaurant and is the most underappreciated!  And that was all she wrote. As for the name. its quite literal. We are bringing you the Best Flavas our Culture has seen! We offer on site Catering, Private Dining and Personal Designed Meal Plans.

While you visit our website we want to offer you a full experience of our services while also becoming familiar with your Chefs.

Chef Harri Brockenberry was born and raised in Northwest Washington, DC. Harri learned how to cook from his late Aunt Rhea whom he lived with for most of his life. He started out cleaning greens and chitterlings at the age of 7 years old to cooking his own dish at 9 years old. That’s when he realized that cooking was his passion and that this would soon be his career. His first job was at J’Bells Winghouse as a fry cook on Georgia Avenue across from Howard University, at the age of 14. From there, Chef Harri began his professional culinary career at worTld renowned B Smith’s at Union Station where he worked for a couple of years. Harri started out as a food runner and was quickly promoted around the kitchen and left B.Smith’s as a Pastry Chef. Following B.Smith’s, Harri began working at Nick’s Riverside Grill at the Georgetown waterfront. For the next 3 years, Harri received multiple promotions, held his first management position and decided to pursue a degree in Culinary Arts. Harri attended The Art Institute of Washington. While attending school, Harri received a job offer from one of the most iconic names in DC’s history, Ben’s Chili Bowl Brand – “Ben’s Upstairs”, where he worked as a Sous Chef for one year. For the next 5 years, Harri worked at multiple fine dining restaurants and alongside various  Award Winning Chefs such as Michael & Brian Voltaggio, Cole Dickinson and Michael Lee Rafidi.

Chef Chris Ashton is a food enthusiast who wants to understand the fibers of food. He loves to eat and recreate food from other cultures and cuisine. He has a passion to learn food and understand the total process from planting the seed until the produce hits the table. Chris enjoys seeing, tasting, and preparing the many different proteins, produce and fruits that life has to offer. In the past Chris worked for many great Chefs who showed him nothing but grit and a full understanding of why we do things a certain way. He has worked at Blue Jacket, Restaurant Eve and Voltaggio Brothers Steakhouse. It is not a walk in the park when it comes to food. Chris just knows when it comes to food, he knows when it’s time to get down and dirty to give the people what they want and deserve. Says Chris, “I am Flavas of the Culture!”

Chef Sean Jones is a pollotarian and prefers the freshest produce you can find. Sean is an outgoing guy, likes sports, is definitely a movie guy and a little humorous from time to time but far from quite the joker. Additionally, to give insight on Sean’s culinary past, here are some of the restaurants he has worked; Macon Bistro, Scion, Rosa Mexicano, Eatbar/Partisan and Dacha Navy Yard.