Rising Stars: Meet Anthony Fannoh III of Broward county

Hi Anthony, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.

My name is Anthony Fannoh III. I was born in Liberia and raised in Côte d’Ivoire, which gave me the opportunity to become fluent in both English and French. I moved to the United States at age 11, separated from my mother due to the civil war in Liberia, in search of a better life.

I completed high school in Massachusetts and earned my bachelor’s degree in psychology from North Carolina A&T State University. For over six years, I worked with children with severe autism—an experience that taught me patience, empathy, and the value of impact-driven work.

Even while working in education, I always held onto a bigger dream: owning my own restaurant. I started small, launching a food truck focused on the rich, flavorful cuisine of Liberia. That journey eventually brought me to Miami, where I continue building my vision.

We all face challenges, but looking back, would you describe it as a relatively smooth road?

Not at all—it’s been anything but smooth. Financial hardships were a major part of the journey, especially after relocating to a new state without family or support. I had to figure everything out on my own—where to park, how to navigate city permits, how to stand out in a competitive market.

Getting into food festivals and events was tough; many are closed to new vendors. I faced plenty of rejection, long days, and moments of doubt—but I never stopped believing in the vision. I stayed focused on the long game, and slowly, people began to notice my food and my story.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?

I’m the founder and head chef of a Liberian-West African food truck based in Miami. We bring the bold, vibrant flavors of West Africa—particularly Liberia—to a wider audience through authentic, high-quality dishes made from scratch.

Before entering the food industry, I spent several years teaching children with severe autism, and that work shaped my approach to leadership, service, and human connection. Today, I bring that same passion and purpose into the culinary world.

Do you have any advice for those looking to network or find a mentor?

My advice is: start with a decision. I didn’t have a formal mentor, but I made up my mind early that I was going to do this. I took the time to research, plan, and educate myself on what it would take. I also made it a priority to connect with others in the industry—going to networking events, observing, asking questions, and learning as I went.

Surround yourself with people who are where you want to be. And above all, stay consistent. Believe in your vision, trust your process, and keep your faith strong. That mindset has been my compass.