Today we’d like to introduce you to Eugene Yarbrough.
Eugene, we appreciate you taking the time to share your story with us today. Where does your story begin?
I started my career as a student in my hometown Washington, DC. Each summer between my high school semesters at Duke Ellington School of the Arts I would attend a summer program name Hands On the Future 3 years in a row.
This program was for young adults with an interest in professional development. My focus was directing and videography. Each year I would win the highest award and that created a special opportunity for my instructor to shadow her in real-life gigs and jobs in film, audiovisual production, and directing. That created an entrance for me in the world of events and I began to build my clientele. I was 16 when I started by the time I was 18 I was in the industry in Washington DC as an audiovisual stage hand.
My love for pre to post-production was a big factor that help me stand out among others in my industry. I was always the youngest yet best-dressed stagehand on the job site. I developed a reputation for being the first one in and the last one out all white wearing a suit when I was not required to. I noticed quickly at 18 years old making $25hr would be something that could benefit me. Seeing a lane that would offer me the opportunity to grow and travel and get paid to do what I loved.
When the summers came to an end work would slow down and I was encouraged to get a more stable job by my parents which landed me at a vegan restaurant name Nu Vegan formally known as Everlasting Life Cafe. There was another opportunity to express my love for culinary arts. I works there for 3 years balancing school and my side hustle of Audio Visual Production. My time at Nu Vegan was one of inclusion. I learned how to create vegan dishes and the importance of food and safety management being employed as a line prep. Each night after school I would have to prep all the vegetables for the head chef the next morning.
Once I graduated high school I had more control of my time and had been slowly building my resume up in the production industry until I was able to make a decision to resign from Nu Vegan to work in Audio Visual production full time. It was a challenge because no one really knew me, however, when I got on the job I made myself memorable and that’s how my reputation started to grow.
In 2015 I made a tough decision to relocate to New York City just as things were picking up and I was becoming in demand in Washington DC. New York City is the birthplace of my father so I would always vacation there every summer for about two weeks. My grandmother had just overcome blood cancer and saw an opportunity for me to go look after her and continue building my reputation in the events and production in Mecca. I lived with my grandmother for 3 years helping her with her needs and going to doctor visits alongside her just doing what a good caring grandson would do. On the days I had free I was a Production Assistant for several Production Companies we executed commercial for some of the world’s major brands. By day I was a freelance contractor working on major productions and live events and by night I worked as a club promoter in the top clubs all around Manhattan. I had already had a background in nightlife from my early years in DC being a promoter there bridging the gap between local artist and my talent for production. I used my nightlife background for connections and relationships while others chose to make money I developed and nurtured relationships.
I started to travel back in forth to Miami for work starting in 2018 to continue to grow my reputation in the world of production and hospitality. I had a clear vision to make my mark in all the major cities. While I was aging stability in New York City I again put myself to the test and relocated to Miami full time after work started picking up and things were getting serious with my now-present wife Klara Lima. We were just friends at the time when I was visiting back and forth until I had enough opportunity to relocate full-time. My time in Miami is where all the things I learned about manhood and entrepreneurship would need to be applied. Besides Klara, I didn’t have anyone here besides 2 uncles who were a huge support system whenever I had the time to see them. My clientele grew very fast here in Miami. Once again standing out for my work ethic, professionalism, and the tailored suits I’d wear on every gig. I was seeing the success I had always planned for those many sleepless nights I rose from trying to figure it out in DC. I became a man once I moved to Miami.
Present day I worked with a number of brands and celebrity clients we all know and love around the world. I continue to learn every day and know there is so much more growth in my present and future. Now I am project managing for some clients. Building my real estate business alongside my wife and running a catering business. The long-term goal is to take all these brands and merge them under one roof and that would be the hotel I plan to build and develop. Full of amazing restaurants, event, and conference spaces, and most importantly well designed and luxury rooms for my guest.
Production, Real Estate Investing, and Culinary arts are the things I am most passionate about. I have experienced some success in all these industries and will continue to press forward. All I have done and will do is to build a brand a household name that can be respected and loved like Ritz Carlton or Marriott. My legacy is being built one day at a timed brick by brick.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Every year a new challenge presented itself. From the beginning, I had to constantly keep myself focused and out of the streets. I would have to say that’s one of my biggest accomplishments. Making it to be 28 years of age, moving out of Washington DC, and making something positive of myself. A lot and I mean a lot of my friends lost their lives far too young. For every year I had blessings it came with some pain. It was up to me to transform that energy into something positive.
Being misunderstood by family, being homeless, not having enough money to support myself and my dreams, nights I didn’t know where my next meal will come from, broken friendships, being misinformed, and having unhealthy relationships. I have beat all these odds. I had to choose to beat them.
All of these struggles made me stronger. In a sense, I say everything happened for me, not to me. Diamonds are made under extreme amounts of pressure and my birthstone is a diamond, I was born to shine. Nothing nor no one can take that away from me.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
SVVOIR is a hub of products and services at the highest level. We have developed a reputation over the years for vertically integrating our brand alongside industries like Production (SVVOIR PRODUCTIONS), Real Estate (333 HOSPITALITY GROUP), and Culinary Arts (The 333 Corner).
We specialize in creating experiences and memories made to last a lifetime.
SVVOIR PRODUCTIONS is by far my most established brand out of the 3. We offer Project Management, Executive Producing, Audio Visual Labor, and Creative Direction.
333 HOSPITALITY GROUP, is my property rental brand where we provide short-term and long-term luxury rentals based in Miami, Fl. This brand is the future of all things SVVOIR VENTURES. With themed and luxury-designed properties like LE GARDEN, THE YARBROUGH, and THE MOOR, we offer guests one-of-a-kind curated properties for their liking.
The 333 Corner is a subdivision under 333 HOSPITALITY GROUP. Currently, the brand executes catering requests for private parties and special clients. Culinary arts has to be by far my favorite thing to do and I have many restaurants that will be created over the years to come. All giving our clients a look into the world and history of cultural food and experiences.
Currently, all of our brands are individually sourced however the goal is to merge them all under one roof which will be the hotel we will develop and build. Home of hospitality and excellence. Guest will be able to expense the SVVOIR way.
Where do you see things going in the next 5-10 years?
I see a new frontier of Artificial Intelligence working alongside humans. I believe companies will get smaller and the most important players will outlast the many. When it comes to producing a show can be pre-programmed and executed but there must be an active person overseeing the building breakdown, a person to provide that client with customer service and special touch we may not be able to get from a machine. More events will take place virtually as we see what new heights and levels ZOOM has reached post-COVID-19. More young people will be empowered to make real-life changes due to all the access to information yet the golden strategies can still prove to work.
In real estate, I believe the next generation will not care to buy homes like our parents. I think the younger generations will look to not be boxed in by traditional leases and mortgages they will adapt to a sort of no-mad lifestyle wanting to live on the go constantly, there will always be a class that rather a practicality over expiration I we at SVVOIR VENTURES will have properties for both.
In the food industry, I think technology will be more present in how we experience a night out or a trip to a coffee shop. As the population grows so will the way we will be served due to constant scaleability. I think fast food restaurants will become 100 machine-operated restaurants and will turn more into nightclubs with cult-like patrons that become life king customers and the food we eat will have more health benefits than we have been exposed to.
I am truly excited for the future and how I can be a part of the positive impact.
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