Lulu Green is the brain-child of two sisters, Mary and Nada. Grounded through the desire to promote health and wellness with a nutritional foundation, the sisters were motivated to create Lulu Green.
The coupling of Mary’s background in plant-based nutrition, alongside Nada’s pharmaceutical expertise meant that the opportunity to join forces was inevitable. The sisters' pairing of unique skill-sets and interests are further enhanced by their Lebanese heritage. Having grown up with a predominantly Middle-Eastern inspired diet, their naturally intrinsic plant-based diet is one which they now hope to share with all of their customers.
Lulu Green aims to provide their customers with a healthy and delicious way to eat out in a fun and beautiful setting. Their philosophy also embodies important qualities such as community, lifestyle, and wellbeing. "We don’t pretend to always be perfect, but we always cook from the heart. We’re about the future of food and reconnecting the eater with the earth and the positive environments we nurture."
Mary Lattouf: Co‑Founder
Mary is the passionate advocate and driving force behind the Remarkable Lulu Green brand. Through her own personal experiences, cultural upbringing and extensive learning, Mary’s core belief is that a healthy body brings about a calm, balanced and peaceful mind. As a food educator, certified in plant-based nutrition through Cornell University, she embraces the lifestyle that the brand emulates..
As a mother, nature lover, and business founder, Mary is a woman who wears many hats. During her tenure at Whole Foods Market, she served as Healthy Eating Program Director, Leader of Juice Bar Operations, and was the innovator of several wellness programs. Mary also holds a certificate in herbal studies, is a registered yoga teacher (and is now plotting to take over a new greener world).
Nada Lattouf: Co‑Founder
Physicist and pharmacist, Nada is most certainly an advocate of the great, Greek physician Hippocrates, who said, “Let food be thy medicine and medicine be thy food”. Her in-depth experience and understanding of the pharmaceutical industry have helped shape her view on the benefits of nutrition to heal and preserve the body. She believes the best science has to offer comes naturally. Nada joins Mary in the pursuit of promoting the advantages of plant-based nutrition and embracing how nature’s flavors can be so easily enjoyed. Through the creation of their cold-pressed juices, enhanced with herbs, adaptogens, and superfoods, she has truly been able to combine her love for nature with her expertise in science.
Brian Corbley: Executive Chef
Veganism and plant-based nutrition was never on Brian’s mind when he first started out as a young chef at 14. As an avid meat eater, he didn’t imagine being converted to a diet of vegetables, plant-based proteins and fruit. What began as a need to lower blood pressure and cholesterol, and to drop 50lbs in weight, inspired Brian to not only change his diet but also to inspire his craft as a chef.
Brian is a graduate of Johnson and Wales University and has over 20 years of culinary expertise under his (now skinnier) belt. Brian has worked at notable fine dining restaurants, private clubs, and hotels across the globe. He has also had the prestigious honor of being invited to cook at the James Beard House. Brian’s proudest achievement is creating a nationally acclaimed farm-to-table lunch program for the city of Worcester, MA. Having worked with Mary at Whole Foods Market, Brian has honed his skills even further in creating remarkable meals using plant-based ingredients, inspired by Middle-Eastern flavors.