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The Team

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 on a predominantly Middle-Eastern diet, which was mostly plant-based consisting of fresh fruits and vegetables grown in their parents’ garden 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 well-being. "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 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 has a full plate. 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). Dining out is Mary’s favorite hobby. She has been known to travel both near and far in her quest for amazing food + drink.



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. While science has its place, Nada believes that nature is the creator of the best medicine.

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 organic, 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. Nada enjoys traveling the globe and experiencing the food + traditions of many cultures. She also has a distinctive style and a keen eye for design, much of which has been incorporated throughout the space.



Brian Corbley is a Chef Restauranteur with globally inspired experience. He has cooked with star chefs like 3-star Michelin Chef Marco Pierre White, Peter Patchett of Tallivant and Chef Alain Raye of Michelin 2-star Restaurant Alain Raye

As graduate of one of the top-ranked culinary and hospitality colleges in the world, Johnson & Wales University culinary arts program, he spent his early years cooking in highly regarded kitchens in Providence and Boston. Corbley has helmed kitchens for the Kraft Sports Group I.e. the New England Patriots, 4-star Julien Restaurant in the Meridian Hotel, the Ritz Carlton and Whole Foods Market. At WFM, he was a global leader in healthy cooking initiatives and plant-based prepared foods, and received Director of the Year recognition several years in a row. 

Chef Corbley has been honored at the Massachusetts State House for his work on sustainability and toxics reduction.  

Chef has cooked at the James Beard House as part of the Best Hotel Chefs in America series, and for Julia Childs induction in to the Las Dames D’Escoffier. 

In the winter of 2020, Working with partner Mary Lattouf, they opened and operate Lulu Green. 



Lulu Green head chef Yuval Ochoa has a resume that spans the world. The Guadalajara native grew up in a family that embraced its culture through cooking, so it was not unsurprising that Yuval became a professional chef.

He began at (one Michelin star) Babbo in New York, followed by several years at the celebrated Southern restaurant Root and Bone in the East Village. Before that, Yuval shipped out on Celebrity Cruises, cooking his way through more than 50 countries—and spent a year in Australia. As Executive Chef of DEN Hospitality, Yuval oversaw the openings of Borrachito taquerias in Manhattan and Boston’s Seaport District.
Ochoa was drawn to Lulu Green by the restaurant’s commitment to sustainability and delicious food.

“I wanted to work in a place that has a purpose bigger than profit,” he says. “Lulu Green is that. They make food that is good for you, for the planet, and for everyone. They care.”

Look for Chef Yuval to continue to spread the word. “Lulu Green is already the best Vegan Restaurant in Boston,” he says, “but I want it to be recognized and help take them even further.”