• Meet Mathew Yamali, Food Truck Rambling

     
    POSTED March 4, 2019
     

    Mathew Yamali’s recipe for freedom, travel, food and happiness led to the Roll It Up Sushi Truck.

What happens when a chef and a dining room manager and sommelier start tossing around ideas during a long shift? In March 2016, Mathew Yamali and David Jagodzinski launched Denver-based Roll It Up Sushi Truck, serving restaurant-style sushi and bringing all the supplies and expertise needed to teach groups sushi-rolling at private events

Yamali grew up in Rochester, New York, and began working as a cook by the age of 14. Two years later, he was hired by California Rollin sushi bar and then worked for Longhorn steakhouse, becoming one of the company’s youngest corporate trainers and helping open restaurants in the northeast.

“After graduating from college with a degree in business management, I decided to live in a van and travel the states and fell in love with Colorado the first time. A few years after being home, I flew back out to visit friends and landed a job as a chef at Perry’s Steakhouse in Centennial,” he says. “I moved with the idea that I was going to start my own business, and I was almost 100 percent sure it was going to be a food truck.”

Writing a list of the 10 most important things in his life, freedom, travel, food and happiness landed in the top four. “All fit very well with a food truck,” he says.

With sushi being one of the few foods that enters his dreams at night, Yamali concluded that if he could put that passion to work Denver would be hooked. He says, “I dared to dream Coloradans would be OK with eating sushi out of a truck in a landlocked state.”

However, the food truck business “isn’t all cupcakes and rainbows. I work over a 100 hours a week,” he shares. “Also, I get to take four months off a year, so it’s not all 100-hour weeks!”

League City CVB manager Stephanie Polk shares her career journey.

Originally from Kentwood, Louisiana, Stephanie Polk, TDM, CTE, first made her mark on the travel and tourism industry as director of marketing for the Beaumont Convention & Visitors Bureau. There, she helped to elevate the city as a destination for recreation travelers and business groups. Wowed by her accomplishments, in 2020, League City brought her on board to lead its marketing efforts. She shares with us highlights and advice from her experience in the industry. 

 

Event planning and experience design go hand in hand. Just ask Maria Moyano, experience designer for the Museum of Ice Cream (MOIC), based in NYC. “I think that everything is an event. You can go have coffee, and that’s an event. Everything is also an experience. You feel happy, and that’s an experience. It’s about what you are trying to get out of the event—and then how does an experience elevate it,” says Moyano.

 

In the midst of the pandemic last year, Loris Menfi joined San Antonio Marriott Rivercenter and Riverwalk as general manager. At the time of her hire, Rivercenter had recently unveiled a renovation to its 70,000-plus square feet of meeting space.