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Life & Work with Moeun Wiggins of Spring Branch

Today we’d like to introduce you to Moeun Wiggins.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My journey began in 1975, when my family and I fled Cambodia and found refuge in a camp in Thailand. In 1981, our lives changed forever when American parents sponsored my entire family and brought us to the United States. I am the sixth of ten children, and like many refugees, we arrived with little more than hope and determination.
We first settled in Michigan, where everything felt unfamiliar and cold, but full of possibility. Eventually, we moved to Los Angeles, where I found my calling through food. I began a catering business, using the flavors of my heritage to build a future from the ground up. My business took me to Seattle, New York, and finally landed me in Texas. In 2017 we purchased a transit van from a church and converted it into a food truck. Today my dreams continue as i bring my Thai food to the Texas community, one plate at a time.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The challenges along my journey have not been easy. I faced broken equipment, supply setbacks, and the constant struggle of moving my food truck from one location to another. I also had to learn and adapt to social media in this new digital world. Through every obstacle, I stayed patient and grateful, knowing each challenge made me stronger and brought me closer to my dream.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
Operating a Thai Food Truck

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Customers are increasingly wanting health-conscious food, preparred with local ingredients, providing more plant based options from vendors implementing environmentally friendly practices. Food trucks are moving more towards catering coporate events and coordinaitng with a wide range of businesses to create regular residencies, whether it is an employer wanting to provide lunch options to their employees, or a retail store wanting to create an event bring in new customers.

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