A decade from now when we’ll hopefully have food trucks people can actually cook on, successful mobile chefs will likely look at Maroni as their George Washington. In February of 2010, he started a quest and wrote a business plan to get legislation off the ground allowing food trucks in the city. By July he was serving his Indian flatbread wrapped Naan-Wiches stuffed with wild boar belly and lobster all over the Loop from the belly of a truck. Many others followed. Many more will.