Chef Andy Johnson is luring Carmel Valley condo-dwellers outside.
It’s Wednesday. Dinnertime. The sidewalk is ablaze with fluorescent light thrown from the generator-powered SD Street Eats truck bearing Johnson’s name.
“This is the end of a three-shift day. Kinda nuts,” Johnson, 43, says with exasperated good humor toward the end of his 15-hour food prep, cooking and driving challenge.
He’s in shorts and a white chef coat. Red-and-sand-colored sideburns peek from his chef skullcap. You can probably tell he respects food: He’s of a size that inspires confidence in foodies who say, “Never trust a skinny chef.” Hardly anyone would guess that Johnson is half Panamanian, though.