Meet the Executive Chef at Green Truck, Justin Snyder, a 28 year old chef with a love of food and an exciting story to tell. Justin Snyder's personal quest for cullinary mastery has lead him across the world, as he worked to refine his technique and develop his own unique outlook on food and life (to [some/him] these two are one in the same). With his latest perspective, Justin whips up interestingly complex and titilating taste profiles, yet avoids overcomplication, as he focuses on using simple, fresh, and healthy ingredients. His travels, working around the world, have accumulated a wealth of knowledge that he has refined to a focused cullinary vision that speaks volumes about his colorful character. You can read some of his story here, that is, if you don't get the palatable pleasure of tasting it firsthand.
Justin Snyder's story starts just down the way, in San Diego, at a restaurant called George's at the Cove: California Modern. In 2010, he worked here under Chef Trey Foshee on savory dishes, and soon after decided to pursue a new opportunity in the pastry department. In this new role, his gift for the culinary arts shined, as he prepared desserts for all three sections of the restaurant, and soon earned the title of Lead Pastry. Justin then left to become the assistant pastry chef at the two Michelin star restaurant, Baume, in northern California. Come 2013, he moved to further his formal education at the Ecole Nationale de Superieure Patisserie in France, and returned to the States to test his new skill as Lead Pastry for the restaurant, Ink, in Hollywood.
With such a colorful outlook and proven track record, Green Truck is proud to welcome Justin Snyder to head our kitchen as Executive Chef. The Green Truck team is excited for him to make his mark here, in Culver City, California. We are also honored to have his vision coincide with ours to pursue our combined vision to "Heal the planet, one meal at a time." Justin Snyder's creativity and solid skill set proves to all of us that healing, sustainable food is not just nourishing, but unbelievably tasty, too!
Andrew is currently the General Manager of Green Truck. He joined the Green Truck team in July 2013 and has adapted well to his new family. Andrew oversees the day to day operations of our catering kitchen and food truck operations. His commitment to his team members and dedication to deliver the highest standard of guest service is evident to the success and growth of the company. It is because of these qualities and his leadership that he has positively impacted service, profitability, and team member morale in the 3 years that he has been here.
Andrew brings 20 years experience in the QSR industry. He came to Green Truck after holding a position of Director of Operations for Lascari’s Italian Restaurant where he oversees the fast casual concept of the company’s 12 unit chain. Prior to Lascaris Andrew he held a position of General Manager of Premium Level Services for Levy Restaurants at Staples Center where he oversees the operations of 2 Restaurants, 2 Carvery Bars and 5000 seat In-seat Service which services both the Event and Premier level of the arena. Andrew also held a position of Regional Director with Daphne’s Greek Café where he was a key player in growing the company from 16 units to 40 in three years. He was responsible for opening 18 new units in Southern California and bringing Daphne’s concept to Northern California in July 2003. Prior to Daphne’s he held a position of General Manager with Sbarro Inc. where he was part of the opening team for the La Cucina concept inside UCLA campus, Santa Barbara and Glendale Galleria openings. Andrew got started in the food and beverage industry in 1990 when he was 17 years old. His first job was with Burger King in the San Fernando Valley area where he worked as a crew member, Andrew left Burger King in 1999 as a General Manager for 5 franchised stores.
Andrew is known for sharing his knowledge with others and serving as a role model for those who aspire to be a passionate restaurateur.
Griff joined the Green Truck team in 2016 and comes to us form Bend, Oregon. After graduating from Western Oregon University as a student-athlete, he has moved around trying to find out what he wanted to do with his life. After living in Austin, Texas for a year, it became clear what he wanted to pursue. With an already existing passion for food, he found that some of the most creative and tasteful food was coming out of a window of a food truck. Having lived in both, Portland, Oregon and Austin, Texas, he has been in a couple of the best Food Truck Scenes the United States has to offer. With his extensive background in Sales, Marketing, and Social Media, Griffin is looking to take Green Truck to the next level. Along with being a part of the Green Truck team, you can also Find him at Food Truck Stops LA, where he works in Operations and Business Development. We look forward to having Griffin make his mark here in Los Angeles, California with Green Truck.
Rachel is our Sales & Marketing Specialist. After spending 22 years of her life (aka all of it) on the East Coast, she decided it was time for a change and moved out to LA. She is fluent in pop culture, with specialties in horror films and It’s Always Sunny in Philadelphia. Originally from outside of Boston, she has spent the past four years completing a degree in both Psychology and Film/Television studies at the University of Vermont. While there, she cultivated her social media and marketing skills as the Social Media Supervisor at UVM Hillel, a Jewish non-profit organization. Other past experiences include writing for her personal makeup blog, editor-in-chief of Her Campus UVM, and four years of server experience in a variety of restaurants (bagels, pizza, ice cream, and even a country club). Rachel is excited to build and grow Green Truck’s following both online and offline.