Today we’d like to introduce you to Yoel Michel Ordonez Franco.
Hi Yoel Michel , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I arrived from Cuba in 2015 through a program for Cuban doctors (CMPP), I am a dentist.
Throughout these years I have had multiple jobs as any immigrant, kitchen of a restaurant, Uber and Lyft, as a dental assistant. Parallel to this job, I studied English at HCC, and I prepared to take the exams for the revalidation of my career in this country, I managed to pass the 1st (at that time there were 2, now it’s only one) but some documents expired which was impossible for me to bring from Cuba again and I could not continue the process.
In the year 2023 looking to direct my course and a little sad about what happened, a friend gave me the idea of setting up a Cuban Food Food Truck, that idea was changing in me in terms of menu, location and other details; in 2024 it was already a fact, I opened Cuban VIP Cuisine, we have grown a lot thanks to the preference of the public and the good work of my team that are wonderful.
Right now we are switching to another new and bigger Food Truck due to demand. In the not too distant future we will be opening our first restaurant location.
Something I need to mention is that I have always had a special affection for cooking, it is one of my passions.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Along this path, the biggest challenges have been access to financing, compliance with regulations and the management of team growth. Entrepreneurship not only requires passion, but discipline, adaptation and the ability to solve problems constantly. Every obstacle has forced me to grow, both as an entrepreneur and as a person.
As you know, we’re big fans of Cuban VIP Cuisine. For our readers who might not be as familiar what can you tell them about the brand?
Cuban VIP Cuisine es una marca culinaria establecida en Houston, dedicada a ofrecer auténticos sabores cubanos. Lo que comenzó como una idea se ha convertido en un concepto reconocido localmente por su calidad, consistencia y sabor caribeño.
Nos especializamos en cocina tradicional cubana — incluyendo puerco asado lentamente, ropa vieja, arroz y frijoles preparados diariamente, arroz congri, yuca, plátanos, tostones, sandwich cubano; elaborados con ingredientes frescos, una atención especial al sabor y la presentación. Nuestro menú honra la herencia cubana mientras conecta con una audiencia diversa en Houston.
Lo que nos diferencia es nuestro compromiso con la autenticidad, la hospitalidad y la excelencia operativa. No solo servimos comida — creamos una experiencia, desde el servicio al cliente hasta la identidad visual, la presencia digital y la calidad del producto, cada detalle refleja orgullo por nuestra cultura y profesionalismo en nuestra ejecución.
Estamos especialmente orgullosos de haber construido una marca reconocible que representa la cultura cubana. Cuban VIP Cuisine simboliza calidad, resiliencia y crecimiento constante — siempre invirtiendo en mejores equipos, mejores sistemas y un mejor servicio.
Nuestro objetivo no es solo ofrecer excelente comida, sino construir una marca culinaria duradera que represente la excelencia cubana en Houston y más allá.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Taking risks is an inevitable part of being an entrepreneur. In my case, I don’t see risk as something impulsive, but as a calculated decision based on vision, preparation and faith in hard work.
From the moment I decided to launch Cuban VIP Cuisine, I took a significant risk. Investing equity, committing financially and entering a highly competitive industry such as gastronomy is no small thing. Especially in the food truck and restaurant sector, where margins can be adjusted and failure is common.
Another significant risk has been constantly reinvesting in business growth: improving equipment, modernizing the trailer, investing in digital marketing, expanding services and strengthening the brand. Every investment implies uncertainty, but it also represents a commitment to long-term growth.
I don’t consider myself a reckless risk taker. I consider myself a strategic risk taker. I analyze numbers, observe the market, evaluate trends and then make decisions with conviction. I think the biggest risk is not trying to grow – it’s getting stuck out of fear.
For me, well-managed risk is what separates a business that survives from one that evolves. Every challenge has taught me financial discipline, resilience and the importance of adapting quickly.
In short, I don’t run away from risk, but I respect it. I study it, plan it and turn it into a tool to build something bigger.
Contact Info:
- Instagram: https://www.instagram.com/cubanvip?igsh=MTlsMmNoNGtlbnFxeA%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/share/1HXuyCMm4P/?mibextid=wwXIfr
