Andrew Foyt & Harrison Runyon

Fowl Mouth

Chef Andrew Foyt, raised in Minneapolis, Minnesota where he attended Le Cordon Bleu, College of Culinary Arts. After culinary school, Chef Andrew spent time working for some of Minnesota\’s industry giants such as James Beard Award winners and nominees Erik Andrerson, Tim McKee, Jamie Malone and Gavin Kaysen. He then brought his talents to Naples, Florida as Executive Chef at...

Chef Andrew Foyt, raised in Minneapolis, Minnesota where he attended Le Cordon Bleu, College of Culinary Arts. After culinary school, Chef Andrew spent time working for some of Minnesota\\\’s industry giants such as James Beard Award winners and nominees Erik Andrerson, Tim McKee, Jamie Malone and Gavin Kaysen. He then brought his talents to Naples, Florida as Executive Chef at Naples Botanical Garden where he refined his imaginative fusion cuisine and met his now business partner, Chef Harrison Runyon.

Chef Harrison Runyon, grew up in California’s Bay Area. As such, his life has always revolved around great food and wine. Rising through the ranks of kitchens helmed by three-star Michelin Chef David Kinch and James Beard Award Winner and Michelin ranked Chef Charlie Palmer, Chef Harrison fortified his simple, yet robust cooking style. He too made his way to Naples, Florida where he brought distinction to D’Amico’s locally acclaimed restaurants before moving to highly-esteemed clubs as Executive Chef.

Now, after years of experience in highly renowned restaurants, corporate catering and private clubs as Executive Chefs, this duo is taking their signature fried chicken recipe on the road across Central Florida. Fowl Mouth Food Truck is on a mission to deliver an unforgettable fried chicken experience, combining top-quality ingredients, exceptional flavors, and extraordinary service. We invite you to join us on this delicious journey as we redefine what it means to enjoy the perfect chicken tender.