The Grilled Cheese Truck: When "Really Cheesy" is a Great Thing
What inspired the idea of The Grilled Cheese Truck? "A friend of mine sent me an invite to The Grilled Cheese Invitational back in 2009 and I realized I had never competed in the food competition in all the years that I had been a chef. I went and there was a line over a mile long and over five people wide and that's when I realized that there is such a large grilled cheese food following."
"We have to re-impress everyone every day. We're the second most followed truck in the country next to Kogi, and never do we assume that there's going to be a line in front of the truck. The goal is to keep impressing people."
As a food innovator in Los Angeles, what do you like about your city? "I like that Los Angeles is so casual and that I don't have to be in a suit and tie in order to eat at a fancy restaurant. One of my biggest reasons as a chef is that the produce here is at the top of the list and the seafood is the best in the country–whether it's the fish markets, the farmer's markets, or the local purveyors."