Food Fleet is a uniquely positioned Mobile

Food & Beverage provider and management company. 


We enable event producers, corporations, universities, convention centers and other areas where food service is a core component to best leverage and utilize the elements of the food & beverage industry. 

Food Fleet brings strategy, management, and creative concepts to our clients, as well as access to thousands of food & beverage vendors nationally. We create and manage the scheduling, billing/payment processing, as well as providing up-to-date licenses and permits for each mobile vendor, all under the protection of an $11 million umbrella policy in Food Fleet insurance for peace of mind.


We also have expertise in designing and building food trucks, Product development, menu development, and additional types of live events such as Pop-ups, and catering of all sized events.


No other company offers the breadth of services and experience that Food Fleet does. Our management staff has well over 40 years of experience in food and beverage business, and has deep experience in virtually every element of the food, hospitality and event industry.


Food Fleet was created by partners with decades of experience in the food and beverage industry. Having been involved in everything from global restaurant enterprises to airport food operations to retail food products, the team brings a level of business experience not seen before in the mobile food industry.

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It begins with CEO, Chef Jeffrey Mora, a renowned chef who most recently was the chef for the Los Angeles Lakers. Prior to that Chef Jeff was Head of Food Operations for Metropolitan Culinary, which operated restaurants in airports across America. He has also twice represented the United States in the Culinary Olympics, which pits chefs from nearly 100 nations against one another.

Chief Executive Officer

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Mark Adair is our newest member with more than 40 years of experience in the hospitality business focused largely on building brands by creating strong financial and operational platforms with high guest satisfaction and retention.  Mark has developed and led the growth plans for brands like Doubletree Hotels, Fleming’s Steakhouse, Bonefish Grill and Hopdoddy Burger Bar. His expertise lies in financial management, product development and building guest loyalty. 

Chief Operating Officer



Founding Member, Rudy Garcideunas attended Loyola Marymount University. Rudy has 28 years of logistics experience working in the NBA as the Los Angeles Lakers equipment Manager. Rudy has taken all of that knowledge and expertise and focused it on providing our fleet with the support it needs from mobile vendor logistics.

Founding Member



VPO, Carly Jacobson, B.A in Communications, has over 14 years in the food and beverage industry. Carly has helped grow the company from it’s roots to what is a now a national company. She has lead, coached and motivated the operational team to succeed in their work and aid in profitability. Her strong customer service and relationship building skills with clients as well as vendors have helped grow the company by creating strong bonds and lasting partnerships.

Vice President of Operations



Melissa Jackson, Operations Director Western US region and Design Director for Food Fleet, has a BFA from Parsons and a long history in the F&B industry. Growing up in Boulder, CO, her hospitality career and love for food started while working at her parents local restaurant. Having a personal understanding of what it takes to run a small business, she has been an integral part in helping create Food Fleet's brand and as well as excelling in the logistics of the company's mission. 

Operations Director Western US



Willy Dely, Eastern US Region Director of Food Fleet. From fast food restaurant kitchens to upscale dining rooms, he gathers over twenty years of experience at every single position of the industry. Willy founded, and spear-headed the Maryland Food Truck Association as its first President, working hand in hand with local legislators in forming the policies and regulations to benefit both mobile vendors and brick and mortar establishments. With these skills, Willy has helped develop Food Fleet's presence from the mid to east coast in small and large venues, while growing Food Fleet's database of food partners by almost double.

Operations Director- Eastern US



Rose, Merto, Operations Manager for Food Fleet, has BA in international business from Cal State Fullerton with 6 years experience in food and hospitality. Once a partner to Food Fleet, managing five million dollars in catering and restaurant revenue, she joined Food Fleet's team and added a client perspective to our services as well as expertise on catering and customer service. Rose has helped connect with more client partnerships while sustaining and growing current and new business. 

Operations Manager

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A retired logistics expert from the US Navy Bobby has been working inside of disaster relief since responding to Hurricane Andrew in 1993. Handling dispatch and manpower allocation for Hurricane Sandy. Logistical lead for all phases of moving 122 40’ Containers of commodities and 58 plane loads, shipped and flown to Puerto Rico, USVI, Saint Marteen, Dominica, Bahamas and Haiti impacting over 1 million residents of the Caribbean.  Installed Micro Farms at evacuee centers in Houston and Puerto Rico to assist in food supplies. Created and executed hot meal plans in Houston and Puerto Rico serving over 50,000 meals. Food Service Member of the ABA and IBA Environmental Committees 25 years’ experience in disaster response work.

Director of Emergency Response