Lisa, originally from Austria, has always had a passion and interest in holistic health studies, nutrition and sports. Her background as a dancer and athlete has a big influence on the way she is creating recipes and preparing food for herself and clients. Lisa has been a professional chef for 9 years and was living / working in New York, Melbourne, Bali, Austria, London, Cornwall, Berlin and France. Her passion and belief in plant-based food soon became the focus of her creations and so she opened her first restaurant - the Lab Kitchen, in collaboration with the Adidas Runbase in Berlin. In 2017 she put the focus on international travels again in order to share her knowledge and skills wherever needed and required. She is collaborating with different lifestyle and sports brands like Nike, Reebok, Zalando, Roxy, Adidas etc. as a chef and nutritionist for yoga, surf, movement and holistic health related events. Lisa is now based in the South West of France, the center of surf & “active lifestyle” culture which fits perfectly in her philosophy and way of life.

Xavier is born and raised in the South West of France and dedicated most of his life to the ocean and surfing. Straight after university, he joins one of the most iconic brands in the surf industry - Quiksilver and Roxy - to combine passion and work. His scientific and technology background is naturally leading him to the product and merchandise department, allowing him to travel the world and live in Hong Kong for a few years.

He continues his work path at the European HQ as a leader of the global strategy team and contributes his talent for numbers and graphic design skills to this project.

I (Lisa) was introduced to matcha around 10 years ago when in the back of a tea shop in Soho New York a Japanese lady made me my first matcha latte. I was curious and remember not being able to categorize the unique flavor and smell but it was special and looking back, I definitely fell in love with matcha that day. 

It has accompanied me all those years around the world and gave me a sense of home and safeties thanks to my daily ritual, while providing me with nutrients, energy, antioxidants and a warm feeling in my belly. I tried a lot of great (but also some lower quality) varieties over the past years but somehow I was continuously searching for "the perfect" matcha. And I don't necessarily mean the most expensive one or a variety that is considered "imperial" in Japan. But one that I enjoy drinking as a matcha latte in the morning which has a rich flavour as well as pleasantly bitter notes that contrasts the sweet plant-milk perfectly. And so the story begins...

Last year I found a tea connoisseur from Japan who introduced me to some of his local tea farmers in Kyoto and shared with me his knowledge on the harvest and grinding process. I know it sounds cliché, but I still remember the first sip I took from one of the first matcha he sent us (now our “Morning Ritual”) and how I immediately knew that this was it. And luckily my partner felt the same.

I am so grateful that this journey feels more like a calling than a business plan or strategic move - it was out of desperation and continuous (re-) search that we decided to "just do it".