know there’s Cap’n Crunch cereal
breading on a chicken breast, it’s
drenched in a sriracha honey glaze
and sitting on toasted white bread,
and the Cap’n Crunch Fried Chicken
Burger is born,” DeMiglio recounts. “I
don’t know how he comes up with
these things but Chef Danny is just
so talented and always thinks outside
the box.”
Besides Chef Fabian, there are several
others who have been with
DeMiglio from Day One. Fabian’s girlfriend,
Kenia Figueroa, who is GM for
the food trucks, and
Edwin Villatoro, the
sous chef, have
watched from behind
the scenes as the meteoric rise
of Callahan’s continues. DeMiglio also
never overlooks the wisdom and
guidance from his parents, Ron and
Linda, whose father began Callahan’s.
Their experience having worked in
the original Callahan’s doesn’t hurt either.
Such has been the continuing success
story of DeMiglio and the Callahan’s
brand. There are now three
trucks in addition to the retail location,
a permanent residence at Van Saun
Park, millions of social views and followers,
and as hungry as Callahan’s
Kids are for more, so too is DeMiglio.
The future is bright for Callahan’s as
DeMiglio finds himself in the unique
position where opportunities seek
him out.
“There are a lot of great things coming
for Callahan’s,” DeMiglio says. He
then proceeded with that signature
smile, “but all of that is off the record
for now!”
Just a few weeks ago, you could’ve
spotted DeMiglio on News 12 New
Jersey, flinging some new items and
some classics with the enthusiasm and
energy of a 1950s’ Kroc. He’s also appeared
on Food Network, and this
past summer, Callahan's was a nationwide
sensation once again as the
Travel Channel took a bite out of their
“Now & Tater” Burger, named aptly for
its outside of the box homemade tater
tot bun.
The story only continues to get better
for DeMiglio, and if you have the
opportunity to spend 10 minutes with
him, it’s easy to see why. DeMiglio
breaks every stereotype of the “Millennial.”
He might be one of the hardest
working people you’ll come
across, and his love for what he’s
doing is infectious. He’s constantly
bombarded with requests (It took me
months just to get an interview with
this local celeb), and his private catering
business has also taken off. What’s
better than a famed hot dog to kick off
wedding after-parties? With the constant
notoriety and incredible demand
come the stresses of owning a
business, but he takes everything in
stride. Trying to keep the Callahan’s
Kids full, and yet hungry for more isn’t
easy, but this third generation
(re)founder of Callahan’s Hot Dogs is
more than up to the task.
120 BC The Mag FALL 2018