Today we’d like to introduce you to Grubby Johnson.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
When IG first started, I post pictures of my food and people suggest that I should start selling my food. I threw a picture up on IG for my first dinner and sold out. Started out just twice a month and then, became every Friday. Soon, I quit my job that was back in 2013. Haven’t looked back since my volumes got bigger, so I started at my first location which was the quick mart. The community loved the menu. We now have a food truck serving our most famous dish the surf n turf garlic noodles our crab eggrolls and shrimp fried rice ball. I’m actually working on my second truck right now and was just recently on Guys Grocery Games.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Wasn’t always smooth, definitely, finances were a big part not having any capital to open a business. Having to sell the house and the health department found out because it was that cracking. Exes and family hating, I could go on, but I can say it’s been a beautiful struggle.
The Bleu Kitchen – what should we know? What do you guys do best? What sets you apart from the competition?
I’m a chef, I own The Bleu Kitchen. We specialize in all events. Right now, I have a food truck and small counter inside of a convenience store. I am known for several dishes because my menu changed every week. The most popular dish is my surf ‘n turf, garlic noodles, lobster, snow crab, grilled cheese and crab eggrolls. We are known for oversized portions, great customer service, and fresh ingredients.
What moment in your career do you look back most fondly on?
In the next 5-10 years, I’d like to have a few more locations across the US. My gumbo pot pie in the freezer section at a major local grocery store. I also would like to do a lot of travel cooking.
Pricing:
- $8-$25
Contact Info:
- Phone: 562-485-1325
- Email: [email protected]
- Instagram: Bleukitchen_
- Facebook: The bleu counter
- Twitter: Bleu_truck
Image Credit:
@foodiemobb
Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
