Mezzalingua grew up thinking of chicken as dry and flavorless. A trip to the Caribbean when he was 18 changed this forever, when he stopped at a roadside stand and had the most tender and delicious brined chicken dish of his life. The experience remained in the back of his mind as he forged a career in technology, and he often tried to replicate it at home by creating different brines and spice mixtures. With the encouragement of his wife he changed fields, enrolling at ICE (The Institute of Culinary Education) and immersing himself in the restaurant world after graduating. During this time, he wrote and rewrote the business plan for the chicken concept that he had always imagined. He met Chef LoNigro, who was Founding Partner, Executive Chef and COO of successful mini-chain Otto’s Tacos, and the two cliqued over the budding restaurant idea. With LoNigro’s help, Mezzalingua perfected his recipes and crafted a truly unique method of preparing chicken.