Chef Davon Pulliam had his first taste of kombucha at an early morning farmer’s market in Baltimore about five years ago. He began making his own kombucha as a hobby, then opened his business three years later. Tortuga Kombucha offers several varieties of kombucha that showcase the teas’ natural flavors, including Oolong, Jasmine, and Genmaicha. Today, Davon, who has left the restaurant industry for the moment, runs his business while taking care of his young daughter.
In this episode, Davon talks about his experiences as a culinary school student and a chef, how his goal-oriented nature propelled him to be a sous chef by age 25 and a chef by age 30, how he built Tortuga Kombucha and why he decided to highlight the flavors of the teas he uses in his products, and how he is shaping his business to represent what is important to him, including moving at a slower pace (hence the “Tortuga” in his business name) and taking time for loved ones.
This is the first episode in a series highlighting small businesses in Baltimore. To find more amazing small businesses in Baltimore, check out Made in Baltimore’s business directory.
Mentioned in this episode:
- Tortuga Kombucha – Read about Davon’s kombucha flavors and buy individual bottles or join the Kombucha Club
- Kombucha Brewers International
- How to Run a Business Debt-Free by Dave Ramsay
A few restaurants where Davon has worked:
- Petit Louis Bistro, Baltimore
- La Cuchara, Baltimore
- ANXO, Washington, DC
- 5% Wine Bar, Baltimore
Follow Tortuga Kombucha on Instagram!
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