“I’ve worked for Mariott, Hilton, and Sheraton in the past; we started here about a year ago when I moved with my wife and decided I didn’t want to work for hotels and wanted to open my own truck instead.

I enjoy this much more because you’re not bound by menus or what the companies set for you to cook, you’re able to be creative and have the freedom to do your own thing. My nephew eventually joined after he came over for a small holiday to help and then decided it was his thing. It’s been difficult finding staff during the pandemic due to the ongoing situation, to be honest.”