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King Creole - Food Truck Interview

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EricW //

I had started My Food Truck Driving Tour in Providence, RI, and driven along the coast, more or less, as far south as Savannah, GA , which was the end of the first half of The Tour!

It was on the return part of my drive that I met Micah in Raleigh, NC. I had carefully planned to be in Raleigh on the 9th. I specifically decided to be there that afternoon for  the Downtown Raleigh Food Truck Rodeo. It was the largest single day event that I attended in 2013. 

And, it was an amazing, worthwhile experience! It was quite a day of meeting wonderful and engaging local food truck owners and operators and, as always when I visit food trucks,  the food was delicious and memorable, each truck with its own special taste and style. And, of course, it is constantly exciting for me to introduce so many people to www.foodtrucksin.com, and tell them about our plans to be part of the nationwide food truck community. 

As I strolled throughout the day, Micah's name kept coming up. With almost every truck I visited and talked with they would ask me if I had met or talked to Micah yet. It was pretty clear that Micah had earned the respect of his fellow operators in the area of North Carolina known as the Triangle (Raleigh, Durham and Chapel Hill). 

So, I tracked Micah down, and here's what I found out. 

Eric:  Tell us a bit about your food service experience? 

Micah: Over the past 23 years I have been an executive chef, food and beverage director and restaurant owner. Starting a food truck is something I had wanted to do for years. I love being a chef but got burned out on the restaurant business. The food truck allows me to practice my craft without being tied down to a restaurant, plus gives me direct interaction with my customers, which I love.

Eric:  I remember that King Creole is one of the very first trucks I noticed as I was walking through the food truck rodeo. Does the name have a story of history?  

Micah:  I wanted a name that said "Louisiana food". King Creole is the name from a 1958 Elvis movie. It just felt right. It is a great movie, don't worry you can eat at the truck if you have not seen the movie. 

Eric: Tell me a little bit about your menu and the type of food you serve. I recall eating a really tasty crawfish dish when I visited?  

Micah: The dish you ate was crawfish ettouffee. It's a pretty popular item on the truck. It is one of our top 3 items along with Gumbo Yaya, and Shrimp & Grits. We are one of the only authentic Cajun/Creole trucks in North Carolina.  

Eric: Do you have a memorable interaction with a customer you would like to share?

Micah: I once had a woman ask me if I was single and available after eating at the truck. She said any man that can cook like that surely must have some other special talents. It made me blush.

Eric: If you could sit and chat with every customer what would you share with them about your love of King Creole?

Micah: I love to make people happy with my food and it's the main reason I got tired of the restaurant business. At some point in my career I lost touch with that and needed to get back to my roots. I'm not making the most money I've ever made but I promise you I'm having more fun than anyone else.

Eric:  Do you have a favorite menu item from another food truck?

Micah:  This is a tie between two things. One was a roast pork sandwich from Porchetta in Durham and the second was the brisket burnt ends from Big Mike's BBQ. Both were simple but perfectly cooked and seasoned.

Eric: North Carolina has a great food truck scene. Where else have you visited food trucks, where else would you like to visit?

Micah: I have had some great meals at the food trucks in Baton Rouge, LA it has a great emerging food truck scene. I would really like to visit Austin, TX again.  Austin has always been a great city for food. I hear they have some of the most creative and original trucks around.

You can learn more about King Creole and where to find them throughout the Triangle area of North Carolina at http://www.foodtrucksin.com/king-creole.