We’re excited to introduce you to the always interesting and insightful Tamara Hattar. We hope you’ll enjoy our conversation with Tamara below.

Tamara, thanks for joining us, excited to have you contributing your stories and insights. We’d love to go back in time and hear the story of how you came up with the name of your brand?

The name Euzumeh means “invitation” in Arabic. My mom helped me come up with the name. At the time, I was hosting pop-ups and wanted to create a feeling that guests were being invited to something intimate—like a cozy dinner party where everyone feels welcome and at home.

Food has always been a central part of my culture. My parents were both born in Jordan, and growing up, our family meals were more than just nourishment; they were a time to gather, connect, and share love. I was lucky enough to be surrounded by delicious, home-cooked dishes that brought our family together, and I wanted to extend that warmth and hospitality to others.

Euzumeh is more than just a name—it’s an invitation to experience the flavors and traditions that shaped my childhood and to join in the shared joy that food brings to a table.

Tamara, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My passion for food began at a young age, growing up in the kitchen with my aunts, mom, and grandma. I would spend hours watching them cook, fascinated by the way food brought everyone together. Over time, that curiosity turned into a love for cooking.

After college, I decided to enroll in culinary school in San Francisco. During my time there, I had the incredible opportunity to work under some amazing chefs, including the well known State Bird Provisions, where I honed my skills and learned the creativity behind innovative cooking.

In 2017, I moved to Portland, OR, and started working at Ava Gene’s, which further shaped my approach to food and helped me build a community.

In 2018, I launched Euzumeh—initially starting with pop-ups to share the food I grew up with and to create an experience that felt like an intimate gathering of friends. Since then, Euzumeh has evolved into working private events and catering, including weddings. I’ve been a vendor at the PSU Farmers Market for two seasons and I continue to host pop-ups, where I can engage directly with my community.

What sets Euzumeh apart is my dedication to cooking on-site at every event. Whether it’s a wedding or a small gathering, I believe the quality of the food starts with how it’s prepared. By cooking on-site, I ensure that every dish is as fresh and flavorful as possible.

My food is all about nourishment. I focus on vegetable-forward dishes that celebrate the bounty of each season, sourcing ingredients from local farms to support sustainable practices. Every plate I serve is made with intention, care, and the hope that it brings people together, just like it did for my family.

How’d you build such a strong reputation within your market?

Building a reputation in the food industry is all about connection, and I was fortunate to have that in abundance when I moved to Portland. While working at Ava Gene’s, I met many incredible people in the restaurant world, where it’s easy to build relationships and develop a sense of community. As a naturally social person, I found that Portland’s lively culinary scene offered endless opportunities to connect with others.

After Ava Gene’s, I worked at a few other local spots, and with each new role, I continued to develop meaningful relationships. By the time I launched Euzumeh in 2018, I had a strong network of support already in place, which made all the difference.

As I began hosting pop-ups and events, I gained new followers with each one, and word spread about what Euzumeh was. The more I got involved, the more people became familiar with the name, and the sense of community grew even stronger. Then I became a vendor at the PSU Farmer’s Market and truly felt like Euzumeh had found its place within the Portland community. I felt like I had built a reputation as a trusted local business.

With each interaction, I gained not only customers but also loyal supporters who helped share my story. Now, more and more people know Euzumeh for the nourishing, seasonal, vegetable-forward dishes I serve and the warm, community-driven spirit behind my brand.

How do you keep in touch with clients and foster brand loyalty?

Keeping in touch with my clients and fostering brand loyalty is a full time job in its own. One of the most effective ways I’ve done this is through Instagram, where I share updates on upcoming pop-ups, events, and the latest happenings of Euzumeh. It’s been an invaluable platform for engaging with my community and keeping them informed.

I also wanted to ensure that I’m reaching everyone, including those who may not use social media, so I launched a newsletter. This gives me the chance to keep people informed and allowing them to stay connected and engaged in a different way.

Consistency has been key in building loyalty. By staying true to my brand and maintaining a steady presence, I’ve been able to build trust with my audience. Over time, this has helped me develop a strong and supportive community.

Contact Info:

• Website: https://www.euzumeh.com
• Instagram: @euzumeh

Image Credits

Talia Jean
Paul Eo
Dina Àvila