About Us

We created Truck to Table in the middle of the pandemic.  As we faced the uncertainty of whether or not we would have a job tomorrow, we decided to create something that can be pandemic proof.  With our combined years of experience, we shared our formula of success.  Genuine Hospitality, extraodinary flavor and memories.  

At Truck to Tabl

We created Truck to Table in the middle of the pandemic.  As we faced the uncertainty of whether or not we would have a job tomorrow, we decided to create something that can be pandemic proof.  With our combined years of experience, we shared our formula of success.  Genuine Hospitality, extraodinary flavor and memories.  

At Truck to Table, we are here to create relationships through our inspiring cuisine.  Whether it be our setting or yours, through our hospitality and farm fresh northwest inspired flair, we will commit to making memories with you and your guests, one meal at a time.

 Local Ingredients + Passion = Buen Provecho

Michael Castaneda, born and raised in Bakersfield, California, learned his love for the kitchen and cooking from his mother and Grandmothers at an early age. As he got started in the restaurant industry, he started out front as a busboy, and then moved into the kitchen as a line cook. He moved up quickly and earned the title Sous chef and

Michael Castaneda, born and raised in Bakersfield, California, learned his love for the kitchen and cooking from his mother and Grandmothers at an early age. As he got started in the restaurant industry, he started out front as a busboy, and then moved into the kitchen as a line cook. He moved up quickly and earned the title Sous chef and continued to develop and master his skills. In addition to his creative side, he also acquired the necessary skills to fabricate all types of seafood, whole Salmon, whole Albacore, whole Halibut, Yellow Fin Tuna and other exotic fish as the Seafood Manager in a grocery store. Michael received his educational training in Portland at the Western Culinary Institute, graduating in 2000. 

Now, after more than 20 years as an Executive Chef and Kitchen Manager, he is living locally in Vancouver, WA. His resume details his accomplishments through the large events he has designed and served. Just a few to speak of are; The Bakersfield Business Convention (serving over 30,000 people), Numerous caterings for all sizes of groups, Private Caterings for Madonna, Red Hot Chili Peppers, Rolling Stones and other famous acts and artists. He has been certified to train others in every establishment he worked in and has opened numerous restaurants and hotels throughout his career. 

When he is not working, or creating, he enjoys spending time with his three high school aged daughters, playing golf, cooking and hosting informal gatherings at home and traveling with his girlfriend.

Christina Sims, born in Corona, California, moved around the west coast for most of her life, which made her very adaptable and able to speak with people at all levels. Growing up in Sacramento, she knew that she had a very analytical mindset and started on her journey to go into the legal field. As she entered college at the California S

Christina Sims, born in Corona, California, moved around the west coast for most of her life, which made her very adaptable and able to speak with people at all levels. Growing up in Sacramento, she knew that she had a very analytical mindset and started on her journey to go into the legal field. As she entered college at the California State University, Sacramento, she declared her major as International Business, but as she learned more about the legal fields, she graduated with a Bachelor’s of Science in Criminal Justice. 

Truly believing she was never going to be a restaurant manager, she started in the restaurant industry as a hostess and continued to climb the ladder through college. After graduating from College, and deciding that the Sheriff’s Department was not where she was supposed to be, she accepted a position as restaurant manager. Within a year she was promoted to Regional training manager with Landry’s Restaurants, overseeing 3 concept changes and developing Management and hourly training programs. After 9 years with that concept she moved over to BJ’s Restaurants and grew with that company. Again, starting as a Department Manager, promoted within 9 months to General Manager and stayed as a General Manager, Operations Support GM and Training General Manager with that concept for the next 14 years. During that time, Christina managed kitchens, team members, and managers, and developed training programs and management development guidelines for the company. After that Christina moved over to her largest challenge with Studio Movie Grill; A concept that had over $20 million dollars in annual sales, 250 hourly team members and a management team of 9 managers. 

Christina built a fulfilling career by continually increasing annual sales through increased training and process development of the teams around her. She has expertise in the challenge of analyzing financial statements and proven execution of a balanced budget. When she is not working, she enjoys hiking, camping and traveling; visitng all 7 continents is a bucket list item (3 down, 4 to go). She spends her time with her 12 year old daughter and enjoys exploring the Pacific Northwest with her Boyfriend.