Today we’d like to introduce you to Spencer Hunter.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I (Chef Spencer Hunter) have not always wanted to be a chef but have found myself falling in love with the industry and pursuing opportunities that I have been dealt.
My first cooking opportunity ever was serving and delivery at a local Pizzeria owner by a family friend formerly known as “Uncle Joe’s.” After being curious about the kitchen and cooking, I began to make hand tossed pizzas and learn to prep and cook on the line. This all started in high school and I noticed I would always have good food snacks at parties I hosted or if I had friends come over, I’d cook a dinner with my mom.
Fast forward into college; playing most sports in high school (basketball, football, volleyball, track & field) I wanted to pursue one in college in hopes of a scholarship opportunity. I had some opportunities presented but once I tore my knee in football senior year in high school, paths would change.
I rehabbed my knee and played football in junior college to see what opportunities I could still obtain. After the offers for football, we not what I wanted in terms of college education, I decided to go to Arizona State University just as a student and stop playing football.
Here at ASU, I worked as a server, bartender, manager for special events at Heidi’s Events and Catering and then was asked if I’d like to try the cooking side. From catering prep to event cook to head event chef, I learned a lot of special event experience. Alongside working as a cook at a local golf course, the Vistal, and as a Club Lounge Attendant for the Sheraton Downtown Phoenix, I have always learned through experience in terms of cooking.
I graduated in Sustainable Tourism Development and Management from ASU and got many opportunities to study abroad throughout my college career. From sustainable tourism in Australia to sustainable communities in Guatemala and landing an internship in Panama. I have always been attracted to ethnic food.
After college, I moved back to San Diego and worked for Chef Brian Malarkey’s “searsucker” as well as Chef Mary Kay Water’s “Waters Fine Catering.” Both taught me how to develop as a chef form fine dining and large special events to burnin and turnin in a high paced restaurant dinner rush.
I was given the opportunity to go back down to Panama to run the Farm to Table Culinary Arts program for Kalu Yala Institute and took the opportunity. Here we cooked off grid in the middle of the Panamanian rain forest with propane powered camp burners and no refrigeration. Most of our meals were sourced from the on site permaculture farm and this is where I fell in love with cooking at its basic form.
I moved back to San Diego and started my own catering company which specialized in festivals and special events. Our first festival for Hunters Home Kitchen was CRSSD Fest (30,000 attendees) and we were the #2 food vendor in sales. This proved our product was very desirable. We had a full Filipino food menu (lumpia, fried rice, chicken adobo, etc.) but noticed lumpia was the most bought item. So we decided to form “Lia’s LUMPIA” which is our modern Filipino fusion lumpia menu.
This is when we hit the festival circuit heavy and we’re getting known around town and on social media. “Foodbeast” and “thirllist” have collaborated with us on featured videos and both have gone viral.
With this festival and events model, I wanted to look into getting a food truck to have all equipment in one unit. So I decided to apply to the Food Networks, “Great Food Truck Race.” And we got in.
So I brought my mom, Benelia Santos Hunter and one of my close friends, Tania Galdamez our to New England in the dead of winter for a five weeks food truck cooking competition. It is available on Hulu or foodnetwork on demand/app (season 11).
Known for our modern fusion LUMPIA, Lia’s LUMPIA got to expose our Filipino culture and the LUMPIA dish not only to New England but to the viewing world.
With this opportunity, we have bought a food truck and continue to do popup shops and festivals/events/markets around town. In this COVID-19 times, we have not released the food truck yet to the public and are doing curbside pickups from our commercial kitchen to keep afloat. We have a GoFundMe to help with the improvements for the foodtruck. And also have online ordering for Monday pickups.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I didn’t go to culinary school therefore all of my training has been through experience. A lot of trials and errors but I am a quick learning and pick things up fast. Being young, not classically trained, and Black has given me some situations where I must prove myself but I always accept a challenge.
Also cooking modern Filipino fusion food especially the LUMPIA, people criticize me saying it’s not traditional or “this is not lumpia.” I am trying to expand the dish into other cultures by fusion and introducing customers to this concept. A lot of people ask, “who is Filipino, who cooked this adobo, etc” and I gladly tell them I did and I am half Filipino, my moms right there rolling the lumpia with me.
So, as you know, we’re impressed with Lia’s Lumpia & Hunters Home Kitchen – tell our readers more, for example what you’re most proud of and what sets you apart from others.
I am the executive chef and owner of Hunters Home Kitchen and Lia’s LUMPIA. I handle all day to day operations from email correspondence with clients, accounting, legal, sourcing, prep, cooking, steward, event set up and tear down, whatever it takes. Our company is known for our modern fusion LUMPIA such as Mac n Cheese LUMPIA, Pork Belly Ramen LUMPIA, Cheeseburger and fries LUMPIA, Carne Asada and Fries LUMPIA, and much much more. I am proud that we were featured on the food network and made all episodes and were in the finale. Our most popular LUMPIA is our Lola’s LUMPIA which is more on the traditional Shanghai side. Lola means grandma and this is named after her as she has taught me and my mom how to cook at home and also lead the path with opening a Filipino restaurant back in the 70’s (not currently open anymore).
We are different from other companies as we have a very unique product that most have not seen. The modern fusion has brought endless possibilities in menu items and we have been known in the festival circuit. We are exclusive and not a brick and mortar which started as a locals only type of feel but now has been a word of mouth hidden gem.
We also are adaptable into any situation/cuisine. We have made pizza LUMPIA to Pork Belly Ramen LUMPIA (LA Times named top 5 noodle creation at FoodBeast’s NoodBeach Festival).
So, what’s next? Any big plans?
We are working on opening our food truck and premiering it all through the festival circuit in SoCal. We plan to expand into more markets and book more private events. Sooner than later, we would like to expand the food trucks to more regions of California and eventually the nation.
Another project that we would like to start is a pay it forward system in which local restaurants along with us can offer free meals to in-need communities. Hosting events where we can train people to get into the hospitality industry which has a high turnover rate and always needs workers.
Pricing:
- Lola’s LUMPIA 8 pieces $13
- Mac n Cheese LUMPIA 8 pieces $12
- Chicken Adobo Wings 6 for $10
- Chicken Adobo Rice Bowl $16
- Pork Belly Ramen LUMPIA 8 pieces $15
- Carne Asada Fries LUMPIA 8 pieces $13
- Award winning Sisig LUMPIA 8 pieces $15
- Turon 8 pieces $12
- Apple Pie LUMPIA 8 pieces $12
Contact Info:
- Address: 2319 Reo Drive
San Diego, CA 92139 - Website: HuntersHomeKitchen.com
- Phone: 6197393541
- Email: [email protected]
- Instagram: @LiasLUMPIA
- Facebook: Facebook.com/LiasLUMPIA
- Twitter: @LiasLUMPIA
- Yelp: https://yelp.to/qTKq/57hNmzHio5
- Other: https://liaslumpia.square.site/
Image Credit:
Jesse Vladimir, Victor Murillo
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