Meet Joe. He's from, you guessed it, the East Coast. He grew up in the Bronx where he spent his weekends walking hand-in-hand with grandpa to the local market. Joe knew he wanted to be a chef since he was a little kid. And so when he was a big kid, he moved to the US Virgin Islands, where he owned and operated two restaurants. Two awards later and an induction into Best Chefs America, Joe was ready to leave Caribbean life and start a new project. He had always spent his off-season months in New York, Maine and Massachusetts, but this time he headed out west to Denver, Seattle, Denver, Osaka, and then again Denver. It had the bright sunshine of island life, but was free of humidity. Road trips were no longer an imaginary thing, and the people were just flat out cool. The only thing missing was water and the food that comes with it, which is why Joe decided to open up a lobster roll food truck. He set out on a search for the perfect truck- something with character- and he finally found it.
Meet The Grey Ghost. Joe found her in Albuquerque, New Mexico and knew she was the one. The Grey Ghost had a full restoration in the late 90's, then was used as a coffee truck, then an empanada truck. For Joe's concept, he knew it would take some work. He outfitted the truck with stainless steel from floor to ceiling and re-vamped her into top condition. He also expanded the solar system from one panel to three, using eight batteries for support. You may have seen "Solar Inverter Fund" written on the tip jar- that's the last piece needed to ensure that everything in The Grey Ghost can run on solar. Thank you for your contribution! We're looking forward to doing something AWESOME for the environment.