When Matt Maroni lost his job as executive chef at a posh, private Chicago club in 2009, he knew he didn’t want to continue doing the same thing somewhere else. He took stock of his savings and his skills. His entrepreneurial spirit took over when he decided to start a mobile food operation, now commonly called a food truck. But back then, not only were food trucks uncommon in Chicago, his would be the city’s first. He bought a postal truck on Craigslist for $5,000 and fit it with heating units. He perfected his recipes for the “naan-wich,” a burrito-style wrap using naan bread informed by Indian flavors. Thus, the Gaztro-Wagon and the food truck movement in Chicago were simultaneously born.
Premium Content For:
- Solo, Small Firm and General Practice Division