The Great Food Truck Race Season 2 Team Bios

Café Con Leche (Los Angeles) serves up late-night authentic Gabriel Martinez, Maria Felipe and Frankie TostaCuban food on wheels with boisterous personalities and a go-getter attitude.  Gabriel Martinez, Maria Felipe and Frankie Tosta bring the fun with passion for their Cuban  heritage and inventive mindsets to intimidate the  competition. This truck got its start when the trio found themselves in Los Angeles without a late-night spot for café con leche or Cuban sandwiches and took matters into their own hands. With founder Gabriel’s café con leche recipe, Maria’s salsa dancing and Chef Frankie’s experience, this truck has been a party ever since wheels started rolling.

Devilicious Dyann Huffman, Kristina Repp, Mark ManningDevilicious (San Diego) serves up insanely evil comfort food and irresistible combinations with dishes so good, they’re bad. Best friends Dyann Huffman and Kristina Repp quit their jobs and opened the truck with their culinary expertise, while Dyann’s fiancé Mark Manning is the duct tape for not only the truck but the ladies themselves.  The team cooks their way across the country with dishes like fried mac & cheese balls with bacon – and they are determined to take their truck to the top.

Hodge Podge Chris Hodgson, Jacquelyn Romanin, Catie HodgsonHodge Podge (Cleveland) owner Chris Hodgson opened his first food truck (Dim and Den Sum) on a dare, and Hodge Podge is his latest creation. Chris started his food trucks before  there were laws or permits in Cleveland for them, but his magnetic personality and chef skills made his food an overnight sensation. Working with his sister Catie Hodgson and long-term girlfriend Jacquelyn Romanin, the team brings “the best in the Midwest” to the competition.

Korilla BBQ (New York), which stands for Korean + Grill, is the brainchild of Columbia University graduate Edward Song.  After Korilla - Edward Song, Stephan Park,Paul Leegraduating during the country’s economic downturn, he found himself thinking outside the box –  unexpectedly enrolling in cooking school and taking his passion for Korean food to the streets of New York  City.   His high school friends Stephan Park and Paul Lee have been with the truck since day one, and together they have made Korean food accessible to the masses in a fast and convenient way.

The Lime Truck - Daniel Shemtob, Jason Quinn, Jesse BrockmanThe Lime Truck (Irvine, Calif.), run by a trio of young, passionate foodies from Orange County, has a unique concept with no set menu, other than a few staple dishes.  Owner Daniel Shemtob, along with Jason Quinn and Jesse Brockman, has gained a big following in Southern California with this exclusive, gourmet restaurant on wheels.  Fiercely competitive, these confident 20-somethings want every diner to leave the truck with a smile and a full stomach – but they also want to win.

Roxy’s Grilled Cheese (Boston), run by brothers/band-mates James and Mike DiSabatino, along with trained chef Marc Roxy’s Grilled Cheese - James DiSabatino, Mike DiSabatino, Marc MelansonMelanson, serves gourmet grilled cheese sandwiches and makes each dish an experience. While touring with their band, James and Mike sometimes lived off five dollars a day, so simple sandwiches became their dietary mainstays. These Boston hooligans have fun serving up their twist to the childhood classic, adding ingredients like guacamole and foie gras. Marc joins in with his ingenious grilled cheese creations, as the competitive trio vies to put Boston on the map in the food truck business.

Seabirds (Costa Mesa, Calif.), created by Stephanie Morgan, brings healthy Seabirds - Stephanie Morgan, Nicole Daddona, Raya Belnavegan options to the streets with their fresh and innovative creations. Along with Nicole Daddona and Chef Raya Belna, these ladies are proving just how delicious vegan cuisine can be. The Seabirds are dedicated to using local organic ingredients to make their top-sellers, like Beer Battered Avocado Tacos and BBQ Jackfruit  Sandwiches.  This all-girl team is competitive by nature – and ready to bring amazing vegan food to the masses.

Sky’s Gourmet Tacos (Los Angeles), known for its “Mexican food with a Sky’s Gourmet Tacos, Barbara Burrell, Victor Burrell, Kevin Minorsplash of soul,” is the creation of Barbara Burrell, a former corporate executive who literally followed her dreams into the food world. Joined by Barbara’s son Victor Burrell and business partner Kevin Minor, “the sky is the limit” for this truck as they serve their signature shrimp tacos and other delicious creations to their Los Angeles customers. Ready to bring their cooking cross-country, the team pushes their business ahead with determination and excitement.

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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