At each Four Seasons hotel the truck visits there will be a new menu, developed by the local hotel chef. That same chef will be found in the truck for the week, doing the cooking.
The menus have included everything from Sardinian semolina gnocchi to beef tenderloin salad, duck fat burger and Bombolini with salted caramel sauce.
"For the last few years we have been changing the way we have been doing restaurants and bars. Rather then hotel dining rooms, we wanted to create really relevant restaurants and really embrace the produce of each community," says Guy Rigby, vice president of food and beverage in the Americas for the Four Seasons. "And what better way to showcase this then putting together a tour with our chefs."
"It's really telling people we want to have fun with food and beverage," Rigby adds.
The food truck is just the most recent innovative offering from the Four Seasons. Over the past year or more the hotel has launched numerous creative efforts to reach the public, including a virtual wine tasting program via Twitter and a sommelier on demand program on its Facebook page.
If the experimental food truck tour is successful, the Four Seasons truck will be hitting the road again, Rigby says.
Depending on how you gauge that success, that already seems likely.
The Four Seasons chef in Palo Alto took the truck to the city's farmer's market and did $1,000 worth of revenue in four hours, selling out of everything, Rigby says. In Santa Barbara 250 people lined up to sample Cartumini's creations. Locals stood in line for hours.
Some people even followed the truck to multiple locations over multiple days, Cartumini says, calling the chance watch people enjoy his food a reward of its own.
"You see the faces of the people and they're all coming back and saying 'That was really good,'" he says. "People came for dinner the first night and came for lunch in another location, and then again for lunch in a third location. That makes it feel really good. As a chef, most of the time in the kitchen you don't see what's going on. But on the truck you see people's faces and they're happy about what they are eating."