Guerrilla Street Food

Guerrilla Street Food was founded by 17 year restaurant vet Chef Brian Hardesty and his food enthusiast friend, Joel Crespo with the mission statement of making street food with the same level of thoughtfulness and skill as any fine dining establishment and still be accessible and most importantly affordable to any hungry patron, regardless of demographic or socio-economic background. Joel’s Filipino background served as inspiration for the style of cuisine, and successfully fulfills an otherwise unfulfilled niche in St. Louis’ local food scene, while Brian’s culinary creativity reimagines dishes to be both appropriate for curbside consumption as well as sound, smell, look and taste indubitably enticing to the uninitiated. They chose the name “Guerrilla Street Food” to convey both the idea of revolution… a revolution on how people perceive street food, as well as their basic strategy of their food truck’s tactics – “A small, mobile force competing against a larger, more unwieldy one. The guerrilla focuses on organizing in small units, depending on the support of the local population, as well as taking advantage of terrain more accommodating of small units.” (from Wikipedia’s entry Guerrilla Warfare)