On the Line: Rashad Moumneh of Falasophy, Part Two

Shiny, happy lonchera owner
Shiny, happy lonchera owner
Jennifer Fedrizzi

Falasophy owner Rashad Moumneh and I met years ago while working with the same personal trainer. We never discussed work, but knew the other was hardworking (at least when it came to our gym sessions). Our acquaintance is a perfect example of 'it's who you know', with his mobile meals gaining momentum and my ongoing search for subjects to interview. I've been fortunate enough to meet Rashad's loving wife and son on multiple occasions, making this week's On the Line less formal and more coffeehouse casual.

Our interview with luxe lonchera owner Rashad starts here, but the rest of his interview can be read below . . .

What's your favorite childhood memory? Going out for Sunday lunch (more like an all-day eating activity) with my extended family. We would go into the woods in the mountains of Lebanon and barbecue. We would bring our tables and chairs, charcoal, drinks. Everything, really. I remember very well sitting under these very high pine trees, and there would be a small stream flowing right by us. The stream was very cold, so we would put watermelons and drinks in there to cool them. It was surreal.

You went from civil engineer to MBA grad to luxe lonchera owner. What caused you to switch careers? Boredom. I switched many times in search of doing something more fulfilling and fun. I think I found it now.

I met you at the gym (Spin? CrossFit? Both?). Do you still workout? I think it was both. My workouts these days mostly involve either using the French fry cutter or throwing my 16-month-old son up in the air. They both make excellent WoDs (Workouts of the Day), by the way. I do still run.

How's the baby? Is he walking already? What has fatherhood taught you? The baby is great-- he is now running around like a pro. My wife and I are enjoying every second of it. Fatherhood has taught me to appreciate the important things in life-- namely family.

Hardest lesson you've learned: Not pursuing my real passion early in life on the bet that I can buy myself the freedom to do it later.

Where did you grow up? I grew up in Beirut, Lebanon. I came to work and study and pursue the American dream.

Last song playing on your radio: Gold Skies by Sander Van Doorn. I am a big house music fan.

What would you be doing if you weren't in the industry? Right out of business school, I almost became an investment banker. But again, the boredom thing took me in a different direction.

Do you have any skills that are not food-related? It seems like my world rotates around food these days. I asked my wife to help me answer this question, and she said I am a performer and have excellent analytical skills. Hmmm. I'm not sure I knew that about myself.

When you're not with the truck, what are you doing in your free time? These days, playing with my son or going for a run.

Last thing you looked up online: How to create the perfect French fry.

Is there anything you'd like readers to know about your truck? Everything we serve is made from scratch to ensure the quality is top notch-- our falafel, our hummus, our fries, everything. We use all-natural ingredients. Our menu is 100% vegetarian. And, with the exception of a few toppings, all vegan.

Keep up with the Falasophy team at www.falasophy.com.

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

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