Food truck feeds vision for his adopted city

Most days, Oliver Hunt’s life revolves around food. It’s his day job as a corporate chef, and it takes over his nights and weekends running his food truck and catering business, Hidden Kitchen MKE.

On the hardest days, he reminds himself, “If it were easy, everyone would be doing it.”

It’s a challenge he takes on happily in order to build his vision in his adopted home of Milwaukee.

Hunt was born in England and raised in Sweden. It was love that first brought him to the United States, and love that led him to Milwaukee. Those relationships didn’t last, but the food and community got him to stay.

His food truck menus are based on what appeals to him on any given day. He makes a certain amount, and when that sells out he’s done for the day.

Next up, the 37-year-old is working toward a brick-and-mortar space collaboration with MobCraft Beer for fall, plus a wedding and event venue he hopes to have open next year. Go to hiddenkitchenmke.com for his schedule and updates.

Getting started

I grew up cooking. My stepfather is a chef and he’s been around since I was 5 years old. I’m born in London, my mother’s Swedish, my father’s English, moved to Stockholm at age 14. My mom went back to Sweden, and she met my stepdad. He was in the restaurant scene.

Making his way to Milwaukee

The night I graduated from culinary school I jumped in a plane and went to Fargo, North Dakota. I’d spent the summers in the south of France, and my stepfather and family had a home in Italy.

I saw this beautiful person in Cannes, and we only saw each other for a week. My first love. I was young, about 15 or 16, and I promised her when I was done with my studies I’d come and see her part of the world. It went down the tubes pretty quick. …

Then I visited a friend for a wedding in Minneapolis in 2009, where I met my (now) ex-wife. We did the long-distance thing, then I moved to Minneapolis. My ex-wife is from Pewaukee. She introduced me to some people and I instantly fell in love with Milwaukee.

I’ve got a drive to do something. I think Milwaukee gives people that opportunity. Milwaukeeans genuinely want people to make the city better.

Hidden Kitchen

I am a full-time executive chef for a corporate business, which gives me stability and nights and weekends off. This started as a side project for me to be creative. It’s still in its baby process.

The whole idea behind Hidden Kitchen for me is in the name. I’m not pushing it. I’m letting it grow in its own time. I’m not in any hurry.

Last year was my first year. I took it out only three times a month. This year it is three times a week.

Food truck fun

It is not a way for me to make as much money as possible. As long as I can take care of my overhead, it’s cool. What I love about the food truck, it is what it is when I want it to be.

In the works

MobCraft approached me a few months ago, and I’m working on brick and mortar with them, hopefully by fall or beginning of winter I will be located there. That will change the dynamic a bit.

Also, I have an accepted offer for the St. James Episcopal Church, 833 W. Wisconsin Ave., opposite the Wisconsin Club. We’re going to be calling it Grace, an event space with two venues, a ballroom at the back, and we’ll do weddings and corporate events. If everything falls into place, we’re closing in October, looking to open midsummer next year. I’m working really hard for the future.

Heading home

I always go back to Italy for the truffle festival and I do Christmas in London, because my brother and nieces and nephews are there. My mother and grandmother are in Sweden. I’ve got no problem finding something to do in my off time.

Dream destination

I love northern Italy. That’s where I plan on retiring.

His ride

My daily ride is a BMW RNineT. A bike they built as an anniversary bike. Yes, I moved to Milwaukee and I ride a German bike.

Taste and travel

I always bring back a 24-month aged Parmesan cheese and a gallon of the local olive oil from the village where our house is in Italy. When you harvest olives, it is around Christmas time, and they bring the olives to the local press. You get what you need and you sell the rest of it back to the little town. That’s the olive oil I bring back. Sometimes I pack my clothes in my carry-on and I bring wine back.

Current ingredient obsession

We don’t have any authentic Latin or Mexican cuisine in Scandinavia. It didn’t reach us, so all these chiles, I love roasting them.

Menu must

That changes a lot. It varies all the time. I never get married to a dish. People ask what is your favorite dish? I don’t have a favorite. It changes.

Comfort craving

My mother’s bolognese is my comfort food, my favorite thing to eat and my happy spot. I love coming home and having her cook that for me.

Milwaukee must

Mazorca, MKE at 1st and Pittsburgh. I was just riding my bike home and stopped. They make tortillas fresh to order. Phenomenal tacos. You love surprises like that.

Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, emailnstohs@journalsentinel.com.