We’re in the middle of nowhere.”įor the first year, Fowles’ mom was the cashier, while his dad coal-roasted the chilies for the Mac ‘n’ Cheese burger and double-smoked the bacon. “We were broke, and the first food truck was a taco truck on a $20,000 car loan and a prayer. “We felt like we weren’t doing what we were supposed to be doing, and that’s when the food truck came up,” Fowles said. The couple couldn’t stay out of the kitchen for long, though. “So we found a house that was 650 square feet on a half-acre.” “Let’s just follow our hearts, live a simple life, move to the middle of nowhere and not cook fine dining,” she said. “I felt like I’d proven what I had to prove to myself.”Ĭlark agreed. “I wanted to go back to the country,” Fowles said. He and fellow sous chef Bowman Brown assisted Pham on an episode of “Iron Chef America,” helping their boss prepare ground-meat dishes and win against celebrity chef Bobby Flay.Īfter all that, Fowles said he wanted to say goodbye to fine dining forever. He worked in some of the finest dining establishments in the West, including Spago in Las Vegas, Communal in Provo, and Forage. “Everybody deserves to have access to a great burger,” Fowles said.įowles earned a degree from Le Cordon Bleu. They would rather focus on feeding great burgers to anyone who stops at their food truck, usually parked along Highway 24 in Torrey. These days, accolades don’t mean much to Fowles and his wife, co-owner/pastry chef Sunny Clark. There was nobody doing what we were doing and I felt really good about that.” When he was a sous chef at Forage, chef Viet Pham’s now-legendary Salt Lake City restaurant that closed in 2016, Fowles said, “we were an untouchable team. “There was nothing I wanted more than to be the best chef in Utah,” said Luke Fowles, owner and chef of Capitol Burger. King) The pulled pork burger from Capitol Burger, a food truck based in Torrey.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |