A loan helped a vegetarian food truck transition to a full scale restaurant within a cooperatively shared space.


Paul's story

When I was 14 years old I decided to become vegan. This was 1994- veganism and plant based foods was not what it is today, especially in the United States. In order to be vegan, at that time, I had to learn how to cook on my own. I immersed myself in any vegan cookbook I could come across and my culinary journey began. By the time I was 16, my dream of opening up a vegetarian restaurant was born. So for the past 25(+) years I’ve been working in either a professional kitchen or applying my love of food as a tool for cultivating relationships, social change and bringing folks together. My culinary journey has taken me from Detroit, MI to South India to London to Boston and now to Burlington VT. These travels have inspired the food and dishes I love, and I am elated to have the opportunity to showcase how vegetables can be the pillar of a meal.
In 2017, I moved to Burlington from Boston (where I had been the sous chef at Oleana in Cambridge, MA for 4 years ) where I assumed the role of Chef de Cuisine and helped open Honey Road, an Eastern Mediterranean restaurant that has become a Burlington staple. During my time there I became fond of the farms and farmers here in Vermont and the utmost care they took in growing fruits and vegetables. Being surrounded by the produce that was coming into Honey Road inspired the vision for the kind of restaurant I was hoping to create. I feel very fortunate to have had the opportunity to build relationships with so many of these wonderful farmers during my time at Honey Road and look forward to cultivating those connections in my new endeavor.


This loan is special because:

It supports a small business owner with 0%-interest, zero-fee capital.



Loan details


About fancy's

Industry: Food
Years in operation: 1 year - 3 years
Website: fancysbtv.com


Lenders and lending teams



Loan details