The Great Food Truck Race Season 2 Team Bios
Café Con Leche (Los Angeles) serves up late-night authentic Cuban 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 (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 (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 graduating 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 (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 Melanson, 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 vegan 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 splash 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.