More About the Author
How It All Started...
In 2004, our original founders were living in a new city -- Philadelphia -- and found that avoiding social opportunities with food was not an effective way to make friends. And he was overwhelmed by how challenging it was to find restaurants to take his fiancée (now wife) where he could actually order something gluten-free.
Then his wife had a brilliant idea: "Let's make dining cards to teach restaurants how to prepare gluten free foods!"
Together, the couple visited kitchen restaurants, interviewed chefs, read product labels, and studied dozens of cookbooks. They built lists of foods they could both eat, foods to avoid, and the likely pitfalls they might encounter at restaurants. Eventually, they turned these lists into thorough and foolproof instructions, and enlisted translators - three translators per card, actually - to ready them for ethnic restaurants.
The first time they used the dining cards, Ross was the guinea pig, so you can imagine how glad he was when they actually worked.
He used them in dozens of restaurants across Philadelphia, enjoying corn tortillas at a Mexican greasy spoon -- where nobody spoke English -- and even eating Indian food -- now one of his favorite cuisines -- for the very first time.
Triumph's first customers found success with the cards, too. In fact, most of the sales came from word-of-mouth referrals. The response was incredible!
Triumph Dining today
We've grown a lot since those early days. Thanks to your great suggestions, we've added several new products, including a Restaurant Guide and a Grocery Guide -- both of which are updated annually. And today, we're the largest independent gluten free publisher in North America.
Triumph remains a family-owned and operated company, with expanded offices in scenic Burlingame, CA -- just a few miles from San Francisco. There are nearly a dozen of us now. We're always hard at work updating our current products and developing new ones, so if there's ever a restaurant or product you'd like to share with our readers, tell us about it and we'll consider it for the guide.