Green Zebra is owned and operated by two brothers, Gregg and Dan Lewis. The initial motivation for starting a food business came from listening to their parents recount the inspiring and often amusing stories about the family cheese shop and fondue restaurant their grandfather opened in New York City in the 1960s. An interest in food politics and vegetarian philosophy, along with a series of serious family health problems opened their eyes to health supportive cooking.
In 2006, Gregg finally decided to leave his desk job to enroll in the chef's training program at the Natural Gourmet Institute in New York, which is one of the only culinary schools in the world that focuses on the use of organic, natural and whole foods in cooking. He wanted to start a business from the ground up, but the restaurant world did not interest him. Meal delivery was something he used frequently when he had no time to cook, and he thought that delivering healthy meals was a much-needed service.
In 2007, after falling in love with and marrying a Canadian, Gregg moved to Toronto and set about growing Green Zebra Kitchen's meal delivery service into a sustainable, small business.
In 2009, Dan left behind a decade of working in the marketing department at Starbucks Coffee and enrolled in the chef's training program at the Natural Gourmet Institute as well. After graduating, he interned with Three Stone Hearth, a community supported kitchen and meal delivery service in Berkeley, California, and with Wellness in the Schools, where he worked to inspire healthy eating with cafeteria staff and children in an underserved public elementary school in Brooklyn, NY.
Dan joined the business in the summer of 2010, thus marking the beginning of a new Lewis family venture.