The Naked Empanada
December 20 @ 5:30 pm - 8:30 pm
One event on April 21, 2023 at 5:30pm
One event on May 19, 2023 at 5:30pm
One event on June 16, 2023 at 5:30pm
One event on July 21, 2023 at 5:30pm
One event on August 18, 2023 at 5:30pm
One event on August 29, 2023 at 5:30pm
One event on September 15, 2023 at 5:30pm
One event on October 20, 2023 at 5:30pm
One event on November 17, 2023 at 5:30pm
One event on December 15, 2023 at 5:30pm
An event every month that begins at 5:30pm on day Third of the month, repeating until December 31, 2024
The Naked Empanada was the lifelong dream and now passion of Roy Thombs. Roy, who is better known to friends and family as Fuzzy, began his culinary journey at fifteen years old in Morganton, NC. Never shying away from hard work and the opportunity to learn, Roy worked his way from a dishwasher at Shoney’s to a degree from the prestigious Johnson & Wales University. It was during this time at Johnson & Wales that Roy interned at the highly acclaimed Grove Park Inn in Asheville, NC. While interning at Grove Park Inn, Roy’s passion for the culinary arts and a culture of service was truly sparked. From Johnson & Wales, Roy went on to work for a number of corporate restaurant groups where he transitioned into operations management roles. Eventually, he moved from operations to administration and served in corporate human resources for a large national chain restaurant, where he spent fifteen years.
It wasn’t until 2013, when a corporate realignment was pushing for a relocation, potentially uprooting his family, that Roy was fully able to rekindle the same ember that was sparked during his time at Johnson & Wales interning at Grove Park Inn. The choice was not easy to leave the comfort of a stable career to pursue the entrepreneurial dream which had been brewing for years, but it also felt like an opportunity that could not be denied. Through extensive research, trial and error, feedback from friends and family, Roy carefully hand-crafted the concept that launched in 2015 with his food truck offering fresh, locally sourced and delicious handmade empanadas. It was clear from the start that a lifetime of focus in culinary arts, customer service and operations had molded itself into a business that was an instant success.
As The Naked Empanada continues to grow and thrive, we know that our success is driven by our customers. That is why we dedicate every day to ensuring that every empanada and every experience with our customers is cared for by each of our team members. This is a labor of love that is fueled by the smiles and enjoyment of every person who bites into the food that we prepare and says, “Wow, that’s sooo good!!”