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Meet Douglas Petri of The Veggie Whisperer in Downtown

Today we’d like to introduce you to Douglas Petri.

Douglas, please share your story with us. How did you get to where you are today?
My path to starting a food truck started ten years ago when visiting Austin, TX and seeing how food truck culture was a huge part of the cities identity. I was grabbed by the concept of being able to make my food, write my schedule, and interact with the people eating my food. I have spent years working in exceptional restaurants, but the downside all chefs feel is the separation from their guests, and not being able to see their faces as they enjoy your food.

After moving to Denver in 2014 and witnessing the thriving food truck culture, I knew this was the time and place to start my food truck business. I had spent several years perfecting my hummus and falafel recipes and felt this was a cuisine that would be well accepted by the people in Colorado.

Since opening, we have received exceptional feedback on our take on this historical food. We use the highest quality ingredients available, and import our spices and tahni from Israel which makes for exceptional falafel and hummus.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Like any restaurant opening, there are a million hurdles on the way. Some you can anticipate and some you cannot. The biggest obstacle we’ve faced had to do with the weather in Colorado. Cold days present challenges with keeping the water lines thawed or they will burst and keep you from serving for a week or more. Gusts of wind can send everything in the kitchen flying and make plating food difficult. The rain tends to drip inside from the roof and leak into the deep fryers, which can cause a dangerous overflow reaction. Cooking while being exposed to the elements is something I’ve never had to contend with while cooking in commercial kitchens and certainly keeps things interesting aboard the Whisperer.

Please tell us about your business.
We specialize in Vegan and Vegetarian cuisine, specifically Israeli and Middle Eastern dishes. We are known for our hummus and falafel, which are as authentic as it gets, identical to the famous street foods in the Middle East. By importing key ingredients from the region, we can replicate those flavors which would not be possible using domestic ingredients. We are told constantly we have the best falafel outside of Jerusalem, and I would have to humbly agree.

We also specialize in meeting special dietary requirements. Everything on our menu can be modified to accommodate Vegan and Gluten-Free diets, and prepared with an understanding of eliminating cross contamination risks.

Our biggest accomplishment I would say has been the warm reception we have received from the Vegan and Vegetarian community in Colorado. We have numerous regulars that drive long distances to see us every week, and we are glad to provide wholesome and delicious Vegan and Vegetarian foods to our guests.

Do you look back particularly fondly on any memories from childhood?
Eating an entire chocolate cake on my 6th birthday… I still get a little carried away with chocolate cake.


  • Average entree price is $10-$13
  • Private catering starts at $15 per person

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