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Check Out Matthew Asaro’s Story

Today we’d like to introduce you to Matthew Asaro.

Hi Matthew, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Being Sicilian, (my father was born and raised in Mazara Del Vallo) and born in New York, I grew up around great Italian food and always loved to eat. I started my culinary career in 2004 working as a dishwasher/prep cook, I attended the Arizona Culinary Institute in Scottsdale, and from there I ventured on to fine dining restaurants, and cruise ships, and eventually went into the luxury resort & hotel scene in 2012.

From there, I worked my way up to a traveling Executive Sous Chef for Marriott International corporate headquarters. My job was to assist culinary operations across the country, managerial gaps, consulting, hotel openings/closures. etc. My passion was banquets/catering. It’s like a giant symphony of services. During this time, coronavirus started sweeping the globe and slowly hotels started to close, I was eventually furloughed, which lasted almost 7-8 months.

I was later then laid off in October 2020. I couldn’t find any work as a chef or cook as most places were still closed or just not busy enough to hire. I was desperately looking for work. I lost all that I had worked for so many years. I always had “L’impasto” in mind. I knew what I wanted to do; my passion has always been fresh pasta. This led me to look into the food truck market. L’impasto wood-fired pizza and pasta bar was started.

I wanted to make a difference in my community by going into neighborhoods, hospitals, etc., and taking care of those who are affected by covid. Now we are mobile and are all over the valley.

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
In a perfect world, you would think coming from huge resort operations to a food truck would be easy. Quite the contrary. We have hit so many uphill struggles back-to-back.

In our first year, we spent over 20K in maintenance and repairs alone. From windshields crashing in on us while driving on the 202, to tire blowouts, gear replacements, alignment replacements, tows, you name it, it’s happened to us. Now, we are facing the worst unemployment, rapid inflation, severe product shortages, and extreme gas prices.

We are very diligent in our operations, and we are doing well. But, with the way our country is economically it is quite scary for a small business owner.

Can you tell our readers more about what you do and what you think sets you apart from others?
We are pizza & pasta-holics over here. We started this truck with the idea of being a mobile artisanal pasta bar, the wood-fired pizza was just an addition to what we wanted to do. Now, it is a staple of our business.

We plan on bringing so many more amazing pasta dishes, from different colors, shapes, textures, and flavors that are unique to our style, we are also in the process of starting our very own pasta line. We are awaiting permits, but as soon as we are approved be sure to see our dried pasta in markets, and in front of our truck.

We think our passion for great unique pasta creations is what is going to set us apart from others. After all, “L’impasto” translated from Italian means “the dough”.

Do you have any advice for those looking to network or find a mentor?
If you are looking for a mentor or trying to network yourself, the best way we found to be the most successful is to get out there as much as possible.

Talk to your customers, talk to your competition (friendly/professionally) build a local network of local businesses trying to exceed in similar ways. Be active in your community, and the rest will fall into place.

Contact Info:

  • Email:
  • Website:
  • Instagram: @L_impastofoodtruck
  • Facebook: L’impasto food truck

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