Here at Frank Andrews Mobile Kitchen LLC, our emphasis is on providing our customers with high-quality food that is prepared by our professionally trained and personable staff in a manner that not only reflects innovation but also demonstrates an appreciation for traditional Old World cooking techniques.
Our handmade, tossed Napolitano-style pizzas, calzones, and breads, are baked in our artisan wood-fired oven. We offer high-quality – yet competitively priced – locally grown and prepared fresh food. As a mobile food vender, we have the unique ability to travel throughout Connecticut to serve customers wherever they may be located.
Wood Fired Pizza Catering
In addition to catering community-wide functions (e.g., sporting events, fairs, farm markets, festivals, concerts, etc.,) and corporate/business functions at local wineries or marinas, we cater private/residential functions such as weddings, birthday parties, anniversaries, etc. Our oven is small enough to nestle into the tightest of spaces and still has the capacity to satisfy large groups.
Meet Our Staff
Frank Andrews, Co-Owner and Chef
Frank Andrews spent 25 years as a customer service/sales representative for customers throughout New England. In 2009, after having been the victim of corporate downsizing, he decided to pursue his life-long passion for cooking and catering which, up until this point, he had enjoyed strictly as a hobby.
Frank has provided artisan baking of breads, pizza and calzones to family and friends in his “self” made wood fired brick /Italian clay oven, and everyone has reaped the benefits of his culinary hobby.
Frank has spent the last two years developing recipes and participating in culinary training throughout the U.S. He has obtained all required food certifications and applicable state and local permits.
Max DeMusis, Co-Owner and Master Pizzaiolo
Max DeMusis has been making pizzas since the inception of Frank’s Mobile Kitchen in 2010. He also spent 2013 studying and working in the Campania and Lombardy regions of Italy. In addition to taking various cooking classes abroad, Max returned with a passion for all things Italian.
In 2014 Max graduated Cum Laude from Southern Connecticut State University with a Bachelor’s Degree in History.
Chef Michael DeMusis
Chef Michael DeMusis is an experienced chef currently working at The Grove School. In addition to his catering and line cook experience throughout the Piedmont region of Italy, Chef DeMusis interned at Ristorante Il Sole in Bologna, Italy, a Michelin star restaurant.
Chef DeMusis is a graduate of the Connecticut Culinary Institute. He also received his Bachelor of Arts in Writing Literature and Publishing from Emerson College, Boston MA.
Chef Glen R. Dona
Chef Dona is a Chester native and a 1988 graduate of Johnson and Wales University. His experience includes Alforno Brick Oven pizza in Old Saybrook and Otto Pizza in Chester.
Chef Chloe Jackson
This is not my first rodeo. Lots of Chefs in the family; I grew up cooking. But in my heart I’m just a bike racer. Yankee with not a lick of Italian; I grew up making pizza. Experimenting with whole wheat, white, and semolina flour doughs we baked in a conventional oven. As a teen my family and I built a wood-fired oven, from scratch, in the backyard. Vegetables, meat, bread, sweet or savory; I love cooking with an open flame. Besides throwin’ dough I wield a mean camera and pen.
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