Rolling Royalty
The Birth of an Empire
“We built our dream kitchen and our dream restaurant, and then we made it mobile.”
Honor the City
Feed the Empire
In the Spring of 2020, Chef’s Chris and Mike reunited, in support of each other and their industry. They worked side by side in the kitchen at Queen’s Room, in Astoria, during the pandemic. Sharing the line once again, they were able to feed off of each other to organize, stay patient and adapt to changes and stresses the industry endured.
With Queen’s Room as a foundation, and their unwavering dreams, Chef’s embraced their reignited passion for creating, and working together.
StrEat Kings is about respect and paying homage to their hometown, their industry and the culinary experiences that made them what they are today. Honoring the food and the streets of New York, their dream goes beyond just a food truck, their dream is to Feed the Empire.
Chris Liz
Born and Raised in the Bronx, Chef Chris Liz developed his love of food and cooking alongside his Dominican mother. Starting as a dishwasher in Brooklyn and around the city, Chef Chris landed a cook position at Amali, a finer restaurant in midtown Manhattan, where he shared the line with Chef Mike. After 5 years, they worked their way through the kitchen and both decided to take the next steps in their careers and parted ways. Chef Chris went on to lead kitchens in lower and midtown Manhattan.
“It’s a restaurant on wheels! The goal is to bring New York favorites from all different cultures into one menu and transforming the traditional into our own."
Mikey DeVito
Hailing for Long Island, Chef Mike DeVito’s first job out of culinary school was garde manger alongside Chef Chris. When Chef Mike left Amali, he went on to run kitchens across the North East until landing in Astoria and settling in as Executive Chef at Queen’s Room. There, Chef was able to learn about what it means to be a neighborhood restaurant and have freedom to create a menu that incorporates styles, cultures and flavors.
“Bringing a professional kitchen and style of cooking to the streets and highlighting the diverse cultures and communities across the City.”