It’s an hour after the Wednesday lunch rush, but Chris Vaughan hasn’t stopped moving. Just as he finishes one order in the tiny kitchen of the bright yellow food truck outside of Mahoney’s Building Supply, someone else approaches to order chowder, steak and cheese with fries or the deluxe grilled cheese cheddar with mango chutney, avocado and bacon sandwich.

Serving a breakfast menu that rivals any diner and a lunch menu with dishes that are both creative and deliciously complicated, Vaughan has gained a robust clientele since opening on July first…and the meals on wheels doesn’t even have a name yet.

“It’s been rocking,” says Vaughan between orders.

It's just a few days before the long weekend, and he’s mulling over how he can squeeze out another batch of watermelon gazpacho.

“It’s like white pants,” he said, “I’ve got to get through a batch before Labor Day.”

Such offerings are not what Mahoney’s owner David MacIntire first envisioned when he came up with the idea of opening a short order stand in front of his store on Industrial Drive, but then the idea grew, said Raymond Bernache, who manages IT for the company.

While speaking with people about the food truck, or more accurately, food trailer, Patty Nicholson, owner of Harriet’s Catering in Marion, suggested Vaughan.

He was hired and began creating an ambitious menu.

“It’s definitely not a hot dog shack,” said Bernache. “His wraps are awesome. He makes a mean watermelon gazpacho.”

Vaughan has several decades of experience in the food industry. A Mattapoisett native, he started working in 1983 at a now defunct French restaurant on the Fairhaven border. He later moved to Maine and ran his own small restaurant before selling it and returning to Mattapoisett about two years ago.

After a stint working outside of the kitchen, Vaughan’s culinary calling brought him to Nicholson, who he said “refined and elevated me.”

He still calls her up sometimes when he needs inspiration for the food truck, but Vaughan also has plenty ideas of his own.

“I’m just very creative with food,” he said.

As much as possible in the small space, Vaughan makes his food from scratch in small batches.

“I’m really into specials,” he said.

That includes a jerk chicken wrap with grilled vegetables and tomatoes, the Mediterranean-inspired Oasis wrap with falafel, tabouleh and feta, and a long-marinated, slow-cooked pork sandwich. Even if one of these items isn’t on the day’s menu, he’ll still make it for you if he can, and if you know what to ask for.

His robust breakfast menu is also impressive: omelets, French toast, five different kinds of pancakes and more.

“There’s a lot more offerings than the menu says,” Vaughan explains.

Although it’s only been open a few months since he opened, there are already regulars, many who discovered the food truck while picking up supplies at Mahoney’s or through word of mouth.

Mike Alves, who works for the town, is a new customer, coming two consecutive day. The first day he ordered the linguiça sandwich, and he came back to try the steak and cheese.

“There are only so many places in town you can go get lunch,” said Alves, adding that the prices are reasonable and the service is fast.

Vaughan hopes to increase his already steady stream of customers soon as he gets a helper in the trailer.

“My goal is 150 people a day,” he said.

Vaughan is open Monday through Saturday, 7 a.m. to 4 p.m., though he closes up a little early if the flow of customers stops.

“If there’s people, I’m cooking” he said.