Today we’d like to introduce you to David Lyu.
Hi David, thanks for joining us today. We’d love for you to start by introducing yourself.
Thank you, I’m excited to be here! My name is David, and my journey has been one of exploration, change, and following passions that sometimes led me in directions I didn’t expect.
I was born and raised in China, and food was always at the center of my upbringing. Family meals weren’t just about eating—they were about connection, storytelling, and community. I think that’s where I first absorbed the idea that food is more than fuel; it’s an experience that brings people together.
In 2018, I made a huge leap and moved to the U.S. to pursue my master’s degree at the University of Pittsburgh. It was both exciting and overwhelming. I was in a new country, speaking a second language every day, and figuring out how to build a life completely different from what I had known. It wasn’t easy, but I learned to adapt quickly and found strength in putting myself in uncomfortable situations. I graduated in 2020—right in the middle of the pandemic—which added another layer of challenge. Jobs were scarce, the world was uncertain, and I had to navigate a career path in uncharted territory.
Thankfully, I landed a position as a software engineer. My first stop was Seattle, where I spent about a year. Seattle is beautiful—it has incredible scenery and a thriving tech community—but after a while, I found myself craving more sunshine, more warmth, and a slightly different lifestyle. So in late 2021, I decided to move to Austin.
Austin welcomed me with open arms. The city has this energy—it’s creative, diverse, and full of people chasing big ideas. On top of that, it’s a city that takes food seriously, and that really resonated with me.
In June 2023, I came across an article about a new Chinese BBQ kiosk opening up here. I was curious, so I went to check it out, and that’s how I met Diego Duan. Diego and I instantly clicked—not only because of our shared love of Chinese food but also because we’re both big soccer fans. We started playing soccer together regularly, and over time, our friendship grew.
By 2024, Diego started sharing his bigger vision with me. He wanted to expand into a larger food truck court in North Austin—something that would showcase authentic Chinese BBQ and also bring people together in a lively, community-oriented space. He was looking for investors and partners, and at first, I wasn’t sure. After all, my background was in software engineering, not hospitality. But the more we talked, the more I realized how much this opportunity spoke to me. It was a chance to connect my love of cooking, community, and entrepreneurship in a tangible way. So I decided to take the leap and partner with him.
When we officially opened in May 2025, it was surreal. I remember standing there on opening day, watching people line up, hearing the sounds of sizzling BBQ, and seeing families and friends gather around tables. It felt like everything had come full circle—from my childhood in China where food was community, to creating that same feeling here in Austin.
Since then, word has spread quickly through social media, and the response has been incredibly encouraging. Every time someone tells me, “This tastes like home,” or “I’ve never tried Chinese BBQ before, but now I’m hooked,” it reminds me why we started.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
If I’m honest, nothing about this journey has been “easy”—but I wouldn’t have it any other way. The truth is, challenges are what make the wins feel meaningful.
One big hurdle has been the physical setup of our space. All of our seating is outdoors, which creates amazing vibes when the weather is nice, but it can be tough when the Texas heat hits triple digits or when storms roll in unexpectedly. We’ve had to get creative with shade, fans, and temporary coverings, and we’re continuing to explore longer-term solutions.
Another challenge has been balancing my two lives. By day, I’m still a software engineer. By night and on weekends, I’m deeply involved with the food court. Switching gears between the structured, logical world of engineering and the fast-paced, unpredictable nature of the food business hasn’t been easy. It’s forced me to manage my time ruthlessly and to accept that sometimes things won’t go according to plan. In engineering, bugs can be fixed with code. In food, if an ingredient doesn’t arrive on time or the grill acts up, you have to improvise in the moment.
What I’ve learned is that adaptability is everything. In the tech world, we talk about “iteration”—launching something, learning from it, and improving. That mindset has carried over perfectly into the food business. We’ve adjusted our menu based on customer feedback, tweaked our seating setup based on comfort, and refined our operations constantly.
I’ve also learned that entrepreneurship is a humbling teacher. It’s not glamorous—it’s long hours, sweat, and a lot of trial and error. But the payoff is seeing people enjoy what you’ve built, and that joy outweighs the struggles every time.
Appreciate you sharing that. What else should we know about what you do?
Professionally, I’m still dedicated to my career as a software engineer. I love technology, problem-solving, and the challenge of building systems that scale. But what makes me feel most alive outside of tech is working on this BBQ venture.
Right now, my focus is on helping our food court grow—not just in terms of sales, but in terms of community impact. We don’t just want to be another food spot; we want to be a place where people feel connected. We’re looking at adding more food partners, hosting cultural events, and building an environment where people want to spend time, not just grab a quick bite.
On a personal level, this project has also been about reconnecting with my roots. Food is one of the most powerful ways to share culture, and bringing authentic Chinese BBQ to Austin feels like a way of honoring where I come from while also contributing to the diverse food landscape here. It’s been amazing to see people from all backgrounds come together over something that has been part of my life since childhood.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I’ve always believed that risk is a necessary part of growth. If you avoid risk entirely, you stay comfortable—but comfort zones rarely lead to growth. That said, I don’t think of myself as someone who takes risks blindly. For me, risk-taking is about asking: What is the potential upside? What’s the worst-case scenario? And most importantly, what can I learn from this experience even if it doesn’t succeed?
Investing in and co-founding the BBQ business has definitely been the biggest risk I’ve taken so far. On paper, it didn’t make sense—my career path was in software engineering, not food or hospitality. I had no prior experience running a restaurant, managing supply chains, or marketing a food business. But I believed in the vision, and I felt a deep personal connection to what we were building.
Of course, it required financial investment, a huge time commitment, and a willingness to learn as I went. There were moments of doubt—wondering if people would show up, if we could handle the logistics, if it would all be worth it. But I leaned on my passion for cooking, my belief in Diego’s vision, and my own desire to grow through challenge.
The experience has taught me that calculated risks can completely change the trajectory of your life. Even if the BBQ venture had failed, the lessons I’ve learned along the way—about leadership, resilience, creativity, and community—would have been priceless. So while I wouldn’t call myself a reckless person, I do embrace risks when they align with my passions and when I see an opportunity to learn.
In the end, risk is what keeps life interesting. It’s what pushes us to grow beyond what we thought we were capable of.
Pricing:
- Lamb Skewer $12/ portion (3 skewers)
- Beef Skewer $12/ portion (3 skewers)
- Chicken Wing Skewer $12/ portion (6 pieces )
- Vegetable Pilaf $ 5
- Lamb kidney $ 6
Contact Info:
- Instagram: https://instagram.com/caminoalamobbq
- Other: https://www.xiaohongshu.com/user/profile/64cef457000000000b009717
