My Journey

 Scott Phomvongsa

Scott Phomvongsa

Owner & Founder
18 years in the Food Industry

My Journey

I started off in the food/restaurant  industry when i was 15  (18 years ago!) I’ve always had an interest in cooking since I was very young. My family came from war torn Laos and naturally we all lived together in a home in Henrietta which my mom still has. There was probably 11 of us total and i would always help cooking and prepping for as long as i could remember. My family always said i should be a chef but I had no interest until I was around 19-20 years old. 

– 2011

When I was 25 my cousin (Tony) and his now wife (Heather) wanted to open a bubble tea shop and asked me for advice. After giving them a lot of information they asked if I wanted to partner up and we opened shortly after June 2011 at Home Team Sports Park in Chili. Luck was on our side that year and someone who was working at RIT approached us to open up on campus and in October 2011 we had a trial run and eventually got a space at their market. 
 
– 2015
Since the “Great Food Truck Race” on Food network premiered I was always interested. Eventually Rochester changed their food truck ways and made it easier for people to vend and we started looking. It was a few years later (2015) when we decided to take a plunge and things started to come together. Our first couple years we only did a few events, our season was June/July to September/October so we didn’t really do too much but we had somewhat of a concept that would keep changing over the years.
 
5/5

– 2018

In 2018 we really took off. We were starting to have more recognition in the Rochester food truck scene.
 
My cousin started a new job  and it was just heather and I for a while until she got pregnant and had a baby. Last year (2018) season was up to me which I’m not gonna lie, was way better and that’s when things really started coming together. I got the freedom to do what I thought would be best and didn’t have to check in to see what everyone thought. I let my intuition take the drivers seat and we took off. We finally have a menu that’s not changing everyday lol.
 
We branched out and started serving in Buffalo, Syracuse and all over the Fingerlakes region.
 
We are still at RIT and hoping the restarting space will pave more roads for our future. Tony doesn’t have much to do with the business but he’s still included and Heather is pregnant with baby number 2 (due in February)
Scroll to top