A firm built on taste and rigor.

Nómada began with a conviction: that food, wine, and hospitality at the highest level should never be left to chance. We are a firm of two disciplines: culinary artistry and operational rigor, working as one, for a small number of clients who expect both.

Meet the Founders

A woman wearing a black shirt and a beige apron, smiling and standing in a kitchen with metallic and tiled backgrounds. She is preparing a dish with chopped vegetables on a yellow cutting board, with a knife and a small container of chopped vegetables nearby.

Jovana Urriola

Founder & Culinary Director

The culinary, operational and creative authority behind every Nómada engagement.

Chef Jovana is a decorated chef who has worked with embassies, Hollywood actors, presidents, proprietary restaurants, and multi-unit operations over her 10+ year career.

She defines the standard that Nómada is built to hold: from a private table to hospitality programs made to outlast her.

A woman with dark hair wearing a white blazer and black top holds a glass of red wine in a living room or dining area.

Monica Evans

Founder & Managing Partner

Leads beverage program development, communications, and business strategy.

Monica is a beverage expert credentialed through the Court of Master Sommeliers and WSET, with Michelin-rated restaurant experience and a background in clinical psychology and neuroscience.

Together they hold both halves of hospitality: the artistry of the experience, and the rigor that lets it endure.