He’s been a professional chef in several countries, and has traveled to nearly a dozen. From Thailand, Cambodia, France, and Belgium, to Portugal, Indonesia, and Abu Dhabi, chef Peter Grondin
has collected his favorite foods from around the world and has twisted them into his own dishes.
We’ve gotten a taste of some of his recipes—such as his birria tacos and lobster rolls—thanks to his Twisted Fork food truck that’s traveled across the region this summer and last.
But starting in October, we’ll see a menu expansion at his new
Twisted Fork restaurant in Mt. Pleasant.
“As a chef, I’ve always loved street food and the whole concept behind it that’s been going on for thousands of years,” explains Grondin. “Back to the ancient Greek food carts; that’s how the middle class who couldn’t afford food was fed.”
“When I first opened my food truck, I petered away at that for almost two years building it,” Grondin shares, saying from the electrical to the plumbing, he built it all by himself.
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Photo of the Twisted Fork food truck courtesy of Pete Grondin.
Before Grondin’s March 2023 Twisted Fork food truck opening, Grondin’s journey to Mt. Pleasant was well traveled. The Farwell native initially spent five years on Mackinac Island before landing a position at a Marriott in Honolulu, Hawaii.
“I bought a one-way ticket with about $1,000 in my pocket, because I wanted to start a new life and chase an adventure,” he says. “I lived with my hammock for three months before I got the sous chef position at Marriott Laylow Waikiki—one of the nicest hotels in Honolulu.”
It was in Hawaii that his dream of owning a food truck began.
“The idea initially was a hot dog cart in Hawaii,” Grondin shares. “This is where it’s evolved to. I’ve come a long way.”
After Hawaii, Grondin traveled to southeast Asia, Europe, and the Middle East. He was on his way from Bali to Nicaragua when he received a phone call from his high school sweetheart.
“She said she was coming home for Thanksgiving,” recalls Grondin. “So I said I was coming home for Thanksgiving, too!”
Now Grondin is married to his high school sweetheart, Sara, and they have three children under the age of four. He expresses his appreciation for not only the support he has at home, but the support the Mt. Pleasant community has given him as well.
“I’m blown away by the support and how people have taken to us,” he says, recalling his days of bartending part time at Rubbles and being an executive chef at Riverwood while having the dream of opening a food truck. “I found a void in Mt. Pleasant and I jumped on it. I started the Twisted Fork food truck. The whole concept of it is food from around the world with my own twist on it.”
With only two outdoor summer seasons of operating his Twisted Fork food truck so far, he has gained about 5,000 social media followers and five-star reviews on every platform. Grondin adds he has not received a negative review of his food.
Setting his sights on an October restaurant opening, Grondin’s new menu will be chef-inspired street food from across the globe—complete with current customer favorites and new flavors.
“I’ve worked all over the world. I’ve eaten all over the world,” shares Grondin. “So, I’ve taken the best of every restaurant I’ve ever been to in one awesome space for Mt. Pleasant to enjoy.”
Pad thai. Shrimp and grits. Chicken and waffle sliders. Fresh lobster claws and knuckles. New variations of tacos. Raw tuna dishes. Smash burgers.
These are all some of the menu items Grondin is planning on offering to restaurant goers.
Plus, Grondin is planning to cater to college students and children with a “Mom’s Cooking Menu” including items such as chicken tenders.
The restaurant set up will have a counter to order at, a counter to pick up from, and a variety of different-heighted tables throughout the restaurant for people to pick a seat and eat at. They will offer pager to customers who prefer to be served to.
Grondin has spent the past few months preparing the space, previously occupied by Menna’s Joint at 1418 S. Mission St. in Mt. Pleasant. From redesigning the kitchen, to ordering new countertops and ceiling fans, it has been a labor of love for Grondin.
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Photo Credit: Courtney Jerome / Epicenter Mt. PleasantAdorning the walls of the new Twisted Fork restaurant is artwork that reflects Grondin’s style—it’s part artwork of others and part of his own designs.
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Photo Credit: Courtney Jerome / Epicenter Mt. Pleasant
Adorning the walls of the new Twisted Fork restaurant is artwork that reflects Grondin’s style—it’s part artwork of others and part of his own designs.
“I love art; I’m a very creative person,” he says, adding he envisions incorporating more local art to the walls of Twisted Fork in the future.
The restaurant will seat 72 in addition to a back-room space that will seat approximately 20 people for private events such as birthdays and graduation parties.
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Photo Credit: Courtney Jerome / Epicenter Mt. PleasantA back-room space in Twisted Fork will seat approximately 20 people for private events such as birthdays and graduation parties.
Grodin will not have a liquor license at his already fully-staffed Twisted Fork restaurant, however he plans on continuing to cater weddings, events, and festivals with anything from street food to five-course plated dinners.
“I'm just a small town guy that took a big huge risk on himself, and it's paid off,” says Grondin. “It's been a lot of work, a lot of blood, sweat, and tears, and sacrifice, and lost time with my kiddos—but it’s all coming together. Now I’ll have more time with my kids. I have somebody running the truck. And I have a full army behind me now. I’m really really excited about it.”
October 1, 2024 is the tentative opening date for the Twisted Fork restaurant. Follow Twisted Fork on social media at
facebook.com/thetwistedforkfoodtruck for updates.