About Us

About Frank Andrews Mobile Kitchen

Frank Andrews Mobile Kitchen is a Connecticut-based team focused on high-quality, wood-fired food and exceptional event service. We combine professional catering experience with Old World pizza-making techniques to deliver memorable events.

Our handmade Neapolitan-style pizzas, calzones, and breads are baked on-site in our artisan wood-fired oven. Because we are mobile, we can serve guests throughout Connecticut and nearby areas at private homes, wedding venues, corporate campuses, and community events.

Wood Fired Pizza Catering

In addition to community events and farmers markets, we cater weddings, birthday parties, anniversaries, rehearsal dinners, and corporate functions. Our equipment fits smaller spaces while still giving us the capacity to serve large guest counts efficiently. See our catering options and contact us for availability.

Meet The Owners

Both owners share more than a love for providing wood fired pizza.

After Frank spent years of providing catering services throughout Connecticut, New York, Massachusetts and Rhode Island, his deteriorating health created a lifelong bond. Max not only utilized his training while in Italy to become a pizziolo / co owner. Max donated his kidney to save Frank's life. They will forever be attached.

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.

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.