Today we’d like to introduce you to Damian Del Pizzo
Hi Damian, we’d love for you to start by introducing yourself.
Vucca is my ultimate labor of love to the food and traditions I love the most. After leaving Philadelphia to open in 2019 I knew exactly what type of food we wanted to bring to market and went about finding great products to bring our cuisine to life. I’ve always been a restaurant Chef and for the first time I was attempting to bring my food to a brand new market with the constrictions of a smaller mobile kitchen. While this was difficult in the early years after awhile we started to find our audience which was mainly comprised of Northern transplants. Along with educationing a brand new customer base that would help us grow deep roots in our community. Although I am a classically trained Chef with degrees from The Culinary Institute of America and The University of Central Florida, as well as working in James Beard award winning kitchens under some renowned Chef’s like Marc Vetri, opening Vucca was always the real challenge. Thus began a whole new set of goals for me as a Chef and business owner.
Alright, 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?
The journey has definitely been a series of ups and downs. Any business owner will tell you to be prepared for the highest of highs and the lowest of lows. In a 5 year period we experienced many struggles along the way. Being a new business and identifying & retaining new customers was always a struggle in the beginning. Things like the pandemic and other economic problems like inflation all have made running a business a difficult endeavor. In spite of it all, we kept pushing and knew that by establishing a loyal client base we were made for the long haul.
We’ve been impressed with Vucca, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Vucca is a Food Truck & Catering business that is known for blending Italian & Italian America sensibilities to create higher end flavorful food for our customers.
We are known for offering not only the flavors of great Italian American cities like Philly & New York but also a piece of tradition by offering more authentic dishes known throughout Italy, specifically handheld and street food.
Regional items like Hoagies and traditional items like Panzerotti are both items you may find on our menu.
What sets our business apart is that we operate with a fine dining attitude. We do our best to only use high quality product and source local whenever possible.
What I am most proud of brand wise is that we are synonymous with quality. We want our customers to know that whether they are having a wedding, dinner party, Chef’s Tasting Dinner or simply grabbing a bite from the food truck, we strive to deliver a 5 Star experience every time.
What sort of changes are you expecting over the next 5-10 years?
I see the industry pushing more towards a price value relationship that gives customers the best of both worlds. Many fine dining Chef’s are moving to fast casual concepts in an effort to introduce high quality food to the masses at a fair price. While there will always be a place for super fine dining, the time has come to bring great food to all. Not only from a monetary perspective but from a nutritional standpoint as well.
Contact Info:
- Website: https://www.vuccastreetfood.com
- Instagram: @vuccajax
- Facebook: @vuccajax
