Today we’d like to introduce you to Chloe Zmolek
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?
Fired Up for Success: My Journey from Nothing to a The Southern Peel
My story is one of passion, perseverance, and pizza. What started as a dream—with no money, no blueprint, just sheer determination—has become a thriving business, bringing the art of wood-fired pizza to weddings, parties, and special events.
At the heart of it all is a 1953 Chevrolet 3100, transformed into a one-of-a-kind wood-fired pizza truck. With flames rolling in the oven and the scent of fresh, fire-kissed dough in the air, our pizzas aren’t just food—they’re an experience. The truck also boasts three beer taps, along with a carefully crafted menu of appetizers, salads, and desserts, making it a standout in the catering scene.
But success didn’t come easy. I worked tirelessly—long days, late nights, and countless challenges—to turn this business into what it is today. With all that being said; I credit much of the journey to my amazing staff, there’s no denying the grit and passion that fueled my vision from the start.
From humble beginnings to a booming business, The Southern Peel’s story is proof that with hard work and a fire that never burns out, anything is possible.
Alright, 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?
– Starting with nothing meant finding ways to fund the truck conversion, equipment, ingredients, and everything else needed to launch. Plenty of financial hurdles had to be made.
– Converting a 1953 Chevrolet into a fully functional, and dependable, food truck had endless trial and error to make it work efficiently.
– There were countless moments I felt in over my head in learning the business side of a catering business. Having a passion for pizza is one thing, but mastering pricing marketing, permits and scheduling is another.
– Long hours and extreme physical demands.
– Owning and operating a food truck means dealing with mechanical issues, replacing broken parts, fridge malfunctions, order setbacks, and plenty of weather challenges.
The struggles never seem to stop, however I have gotten quite skilled at learning how to pivot and keep smiling along the way.
We’ve been impressed with The Southern Peel , but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At the core of our business is a passion for authentic, wood-fired pizza, made fresh with high-quality ingredients and cooked to perfection in a blazing-hot oven. But we’re more than just pizza—we bring an unforgettable catering experience to weddings, parties, and special events, serving up delicious food, ice-cold beer, and an atmosphere guests love.
Our specialty is handcrafted, wood-fired pizza, made the traditional way—thin, crispy, slightly charred, and packed with flavor. Each pizza is cooked in our high-temperature oven inside a beautifully restored 1953 Chevrolet 3100, giving guests not just a meal, but a show. Alongside our pizza, we offer:
✔️ Appetizers to kick off the meal
✔️ Fresh salads for the perfect balance
✔️ Decadent desserts to finish on a sweet note
✔️ Three beer taps to keep the drinks flowing
Unlike typical catering options, we bring a unique, mobile wood-fired kitchen that turns any event into something special. Our 1953 Chevy isn’t just a food truck—it’s a centerpiece, a conversation starter, and a one-of-a-kind way to serve guests fresh, made-to-order pizza right on-site. Plus, we focus on quality, speed, and an unbeatable guest experience.
Our team is another thing that makes us special. We’re not just here to cook—we’re here to create an experience that people remember. We take pride in our service, attention to detail, and the energy we bring to every event.
Contact Info:
- Website: https://www.thesouthernpeel.com
- Instagram: @the_southern_peel
- Facebook: The Southern Peel
