Meet Rob Douglas of Renegade Chef

Today we’d like to introduce you to Rob Douglas.

Rob, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I have worked across the country in the restaurant industry for more than 30 years. Opening new units and troubleshooting for corporate restaurants and as an executive chef for private country clubs, I always wanted to do my own thing. The logical step was to start my own business. In 2016, with my partner, Carol McWhorter, we designed and purchased our dream mobile kitchen, defined our own concept, created our logo and launched Renegade Chef LLC. Our first two and a half years have been about growing the business and maintaining high quality and consistency.

We chose the freedom of a food truck because it beats a brick and mortar location any day. I’m able to choose when and where we go and exactly what goes on our menu. Our motto is “No Boundaries.” We enjoy traveling to festivals, events, breweries, private parties, corporate functions, weddings, and wineries. The variety of unique venues and new customers keeps it different and exciting. We can take off whenever we need a break. We are happily receiving many return invitations, so we can stay as busy as we want to.

Has it been a smooth road?
We were nervous for our first set ups. We had a lot to learn about trailers, hitches and how to back them up. We knew little about generators, amps, watts and power. We found out exactly how many quality burgers we could put out in one hour with an 8.5 x 14 foot kitchen. We discovered we needed to hire help for busy events. At every festival we improve and adjust to make things run more smoothly. Now we are planning to expand our equipment to serve more customers per hour. Sometimes, when we have a long line and demand is high, we really appreciate our patient patrons who say “it is well worth the wait.” We always cook to order. Great food takes time!

We’d love to hear more about your work.
Renegade Chef specializes in gourmet burgers made with 100% grass-fed beef. We found our niche by using only the freshest beef from local farmers. We buy from our friends at Frolona Farm and at Barefoot Farm. We think it is important to know where your food comes from. Our beef comes from contented cows that are raised on nothing but sweet grass and mothers milk. This produces a healthier tender beef that has less fat, cholesterol, calories and no growth promoting additives. The juicy burgers are always cooked to order. Double patties are seasoned and seared to perfection, served on bakery fresh Holeman & Finch buns, with assorted toppings and garden trims, cheese choices, including our house made pimento cheese. Best eaten hot right off the truck. We are extremely proud when our customers make a point of coming back to us to say that ours is the very best burger they have ever had. All of our reviews are 5 stars!

Is our city a good place to do what you do?
Atlanta and the surrounding area is perfect for a business like ours. The opportunities are endless.

Contact Info:

• Phone: 4044028341
• Email: renegadechefGA@yahoo.com
• Facebook: Facebook.com/ChefInspiredStreetFood

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