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Undercover Food Truck: Four Seasons Chef Takes Show On the Road

When Chef Martin Knaubert of Four Seasons Resort O‘ahu at Ko Olina arrived at Island Pacific Academy’s annual Spring Benefit, “An Evening in Tuscany,” complete with an opera singer, inspired Italian dishes, and regional wines from Italy, he rolled up in style —  aboard his own food truck.

While fellow top Oahu chefs – Lee Anne Wong (Koko Head Café); Adam Gilbert (Plantation Tavern); and Chef Darryl Shinogi (Roy’s Ko Olina), to name a few – served their fare from buffet-style tables and chafing dishes, Chef Knaubert’s culinary creations were expedited in style from a fully equipped mobile gourmet-kitchen, which had been specially chartered from Tin Hut BBQ and carefully re-branded for the occasion.

“I was very surprised of the functionality, size and practicality,” Knaubert said of his experience working from the Tin Hut BBQ food truck, adding, “I had never worked in a truck of this size before and though it equals a professional kitchen.”

It was a Cinderella story of sorts as the Tin Hut BBQ Food Truck transformed into a fine-Italian bistro for the evening.

Following the success of the Island Pacific Academy event, the Four Seasons team, General Manager Sanjiv Hulugalle , Hotel Manager Philip Clough, Director of Sales and Marketing Nelson Hilton , and Anthony Frunzi – Director of Food and Beverage, were in agreement; it was a venture worth repeating, and plans are already in the works to re-flag the Tin Hut BBQ Food Truck for another mission.

“[This event] was a huge success, Knaubert said, adding, “I am certain i will do some [future] “pop ups” and surprise appearances with a truck.”

Chartering a Food Truck: An Innovative Marketing Concept

Interested in taking your party, celebration or special event to the next level or want to introduce your restaurant to a new audience? Contact us today about a chartered food truck experience specially tailored to your needs and budget. We’ll help you re-brand one of our trucks, already fully-outfitted for preparing, storing, and serving your menu for the day.