Today we’d like to introduce you to Chef Crust
Hi Chef, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve had a passion for all things culinary since I was a kid. As early as 9 or 10, I remember hosting my own cooking show in my parents’ kitchen, with the family pets as my only audience. Back then, I never imagined I could create unique dishes, let alone own my own business. It wasn’t until I was halfway through my restaurant career that I began to see that potential in myself.
I started as a hostess at an Atlanta-based pizza chain. By 21, I had worked every front-of-house, back-of-house and managerial position at the store level. Eager to grow, I branched out, gaining experience in different restaurants and cuisines. Eventually, I got the opportunity to work as an Executive Chef. It was there that I was given the freedom to experiment with and master southern dishes I had never worked with before—and in the process, I unearthed the concept for Not Your Nonna’s. As a born-and-raised Southerner with an Italian-Puerto Rican heritage, I grew up in the South but didn’t grow up Southern. Not Your Nonna’s is a fusion experience where Southern comfort meets Italian tradition. The menu brings together classic flavors from both cultures in the form of beautiful, bite-sized ravioli. Imagine BBQ Pulled Pork Ravioli, smothered in a homemade BBQ Marinara sauce.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Being an entrepreneur comes with a wide range of challenges and obstacles. While there are countless services and resources available, navigating and learning everything can feel overwhelming and, at times, disheartening. From applying for business licenses and acquiring permits to drafting contracts, organizing funding, and learning how to track and manage sales and expenses, the responsibilities of being your own boss are extensive. I was fortunate to at least be aware of these tasks upfront, but figuring out the right steps to take has been a steep learning curve.
On the bright side, developing and testing menu items is my forte—and that’s the heart of a food truck! After all, without those delicious dishes, it’s just a truck!
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
“Not Your Nonna’s” is a food trailer in its first full year of operation, and we’re thrilled to be bringing something truly unique to the culinary scene. While fusion food can be found across the country, “Not Your Nonna’s” is the only place where you can experience American Fusion Ravioli—a creative blend of Southern and Italian flavors packed into every bite.
The name “Not Your Nonna’s” (Nonna means “grandmother” in Italian) playfully nods to the idea that your grandmother could never dream up fusion food like this.
What sets us apart is our commitment to creativity and quality. We’re not just serving food; we’re creating an experience that challenges expectations and celebrates the best of both culinary worlds.
We want your readers to know that “Not Your Nonna’s” is more than just a food trailer—it’s a destination for adventurous eaters who crave something different. Whether you’re a fan of Italian cuisine, Southern comfort food, or just love trying something new, we invite you to come taste the fusion revolution for yourself!
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
Cooking is only one of my creative interests! I love exploring new artistic ventures. When I’m feeling culinarily stumped, I tend to turn to another creative outlet!
Contact Info:
- Website: https://linktr.ee/notyournonnas
- Instagram: https://www.instagram.com/not.your.nonnas
- Facebook: https://www.facebook.com/profile.php?id=61572717200668
- LinkedIn: https://www.linkedin.com/in/bella-hunt-738a431a8
