Nina Santucci & Anthony Maiale have always had a passion for fine food. After more than 25 years of combined experience working at some of the countries top fine dining restaurants we have moved to Michigan, Nina's home state, with a goal to utilize the abundace of top quality produce & goods grown from Michigan's soil. While living in Austin, Texas we fell in love with the thriving Food Truck Scene. We love the fact that these unique trucks have the ability to deliver such diverse and delicious cuisine in a mobile kitchen. We continued to follow the food truck scene living in both Washington DC and Philadelphia. We wanted to capture the spirit of the food truck and deliver farm fresh food from Michigan's backyards and farms to Michigan residents. We hope our passion and love of food comes through in our Purple Carrot menus and creations.

Nina Santucci was raised in East Lansing Michigan. While attending college at Villanova University (Villanova, PA) she worked as a server at a fine dining restaurant where she developed a true passion for fine food, and is also where she met Anthony. After 10 years working at various restaurants around the country, most recently as General Manager of Philadelphia's Marigold Kitchen, she returned to her home town to help bring the mobile food scene and local food movement to the Lansing area.

Anthony Maiale (pronounced may-lee) was born and raised in the Philadelphia area and has spent his culinary career working at top restaurants around the country. Anthony is a graduate of the Pennsylvania Culinary Institute. At a young age he found he had a knack for cooking and a love of fine food, and quickly worked up the culinary ladder. He most recently held the position of Chef de Cuisine at Marigold Kitchen in Philadelphia, Pennsylvania. Anthony studied under Chef Michel Richard at Citronelle in Washington, D.C. He has also served as Chef de Cuisine at 333 Belrose in Radnor, Pennsylvania, Hudsons on the Bend in Austin, Texas and the Tabard Inn in Washington, D.C.