Chef and owner Joel Fernandez, graduated from Le Cordon Bleu culinary school in Miami, Florida where he also grew up. With over sixteen years of experience, chef Joel worked with Joel Robuchon and other Michelin Star chefs at The Biltmore Hotel in Miami. After a few years of experience in Miami, Fernandez decided to move to Texas to experience new concepts. As a Chef in well-known restaurants like The Oceanaire Seafood Room, North Italia, and Zanti Cucina Italian, Fernandez gained more experience on what he loves doing best, which is creating delicious dishes. Chef Joel's love for pasta and dedication to the Italian cuisine encouraged him to open his own authentic fresh pasta concept from scratch. Fernandez came up with the idea of a pasta food truck, where he would make his own pasta right on his truck where people can actually see, using fresh local traditional Italian ingredients. Chef Joel creates his own menus using his signature dishes.

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Fun Fact:
Ciccio’s pasta is named after Chef Joel’s  nickname “ciccio”
( Italian meaning for “friend” “Pal”)