David Stuck

David Stuck

David Stuck is a graduate of Le Cordon Bleu Culinary School and studied business management at Clemson and sustainable entrepreneurship at UMASS Amherst.

He has worked at upscale restaurants on both the east and west coasts, from Bethany’s Table in Portland, Oregon to a handful of kitchens in both North and South Carolina.

Stemming from his experiences as part of multiple restaurant launch teams and management experience, David decided to launch a gourmet food truck and catering company with his partner Nick Lischerong.

David manages daily operations for each individual entity, including financial oversight,  scheduling, cost controls, system implementation, human resources, marketing and sales growth. He works directly with the CEO on strategic development. TIN Kitchen now operates 3 food trucks, a catering company, event rentals, a café in uptown Charlotte, and some more exciting projects to come.

Primary Areas of Interest:

  • Food Businesses/Food Trucks
  • Startup and Growth Ventures

Previous Appointments:

  • Executive Chef & Managing Partner, Tin Kitchen
  • Sous Chef, Kalu Asian Kitchen
  • Chef de Cuisine, Bethany's Table

Courses & Seminars Instructed:

  • Food Truck 101: How to Start a Mobile Food Business