This week we sat down with Andres Maldonado, the Founder and Executive Chef of Nona Street Pizza; And he tells the story of his business that he built from the crust up. 

Andres wanted to make his food truck different from your run of the mill roach coach, saying “I wanted to bring the country club style to a food truck. While I’m one of the guilty people that has seen food trucks as inferior to a restaurant, I wanted to turn that around.” And he’s done just that, by making huge changes to the typical food truck recipe that enhanced food taste and quality, while also keeping costs as low as possible for his guests. 

His path to success was filled with hardships, hurdles, and setbacks that he had to overcome and he is still learning today. 

2:15 Andres’ Humble Beginnings

5:45 School Detour: From Class to Kitchen

10:30 Crafting the Perfect Dough Recipe

15:20 The Marketing to Marinara Pivot

21:50 Community Impact

27:35 Pizza Trends & Future Flavors

33:00 Entrepreneurial Lessons Learned

40:25 What's Next for Nona Street Pizza