As with many professions, a successful culinary career takes passion and perseverance. Anyone who has worked in a professional kitchen knows how brutal the grind can be. No weekends or holidays off. Benefits? Not likely. Often 60+ hours a week, working at a break-neck pace in 120 degree temperatures. And your reward at the end of the week is a paycheck that barely covers your bills.

 

I don't say this to be negative. Far from it. It is to illustrate my motivation for starting Smoke. After years of working in restaurants, I wanted the level creative freedom that only comes with having your own place. I was also looking for a better opportunity to provide for myself and those around me. While still doing something I love. 

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With the help of many people, that dream became a reality. It is the realization of that dream that drives me to provide the most exceptional guest experience possible. To make the most of this opportunity. The culture we have built here supports that endeavor.

 

While we strive to provide an exceptional product and service, we do it without taking ourselves too seriously. Life is too short to not find joy in the journey. The sense of community we come to work with everyday, keeps us grounded in appreciation for the people around us.

 

It is my hope that Smoke will build that sense of community into a collaborative of food trucks. Each truck unique in design and cuisine. What better way to pay it forward than to create a worker coop of chef inspired trucks. Each as invested in each other's success as their own. So when you stop by our truck for some grub, or have us cater a memorable event; don't expect to be treated as a customer, expect to be treated as family. Because you are.

 

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