This is who we are, now...
In 2013, Executive Chef and Co-Owner Josh Warner, in partnership with his parents Margie and Kirk, saw an opportunity to recreate “your average food truck” experience. At Capmac, our passions lie with people, hospitality, and food, thus pushing us to create high standards in everything that we do. We are proud to be family owned and operated, as well as partner with our surrounding community to source as many organically grown ingredients as possible. All of our meats are humanely raised and sourced locally by farmers who do not use antibiotics. We butcher our own meats, cook our sauces from scratch, and make each and every item on our menus by hand. As the seasons change, our menu evolves, allowing us to take advantage of what our local farms have to offer.
We exist to bring you a unique dining experience from a platform of four wheels.
With a vision to move towards brick and mortar restaurants, our team strives to push boundaries, taking into consideration all possibilities. While attention to detail, quality, and hospitality are taken very seriously, we also love to have fun. International flavors, cooking techniques, and even molecular gastronomy influence how and what we cook. We never stop learning and are inviting you to learn and savor with us.
We aren't just pasta, we are comfort food redefined.
The Capmac Team