About Mulberry & Vine
"Eat Local, Cook Global" is our mantra. We’re all about local, seasonal, organic, pesticide-free, hormone-free, and antibiotic-free food. We use herbs and spices to flavor our food rather than added fats and oils. We believe Michael Pollan is a genius and that we, and the earth, would be healthier if we followed his 80/20 rule: 80% of our diet should come from plants and 20% from animal proteins. We’re making this easy for you. Our food is so damn delicious, you won’t even notice you’re doing good for the earth and yourself while eating it.
Genevieve Lynch, Co-Founder
From the Rocky Mountains to sky scrapers, Genevieve always had high hopes that she would make a difference in the world. A yoga fanatic, Genevieve’s passion for a pure body and soul led her to NYC to the world of non-profits where she worked to raise funds and awareness for charitable organization for over a decade, all while in downward dog. Whether it was coincidence or prana, Genevieve met Michelle, who helped her to revive her childhood dream of opening a community restaurant. Along with her friend, Genevieve stepped off the yoga mat and opened Mulberry & Vine, a health-focused prepared foods spot in her home neighborhood of Tribeca that offers quick and easy options made with the only the freshest ingredients.
Michelle Gauthier, Co-Founder
Born and raised in the Big Easy, Michelle traded Bourbon Street for a view of the Statue of Liberty and headed to the Big Apple to attend the Institute of Culinary Education. Several years, two children, an obsession with Soul Cycle, a burning desire to maintain her bikini body, and a chance meeting with Genevieve Lynch made her realize her lifelong dream of opening a restaurant that focused on healthy and organic dishes. In April 2013, she hopped off of the spin bike and opened Mulberry & Vine, a health-focused prepared foods spot in her home neighborhood of Tribeca that offers quick and easy options made with the only the freshest ingredients.
Justin Schwartz, Executive Chef
At only 8 years old, Justin swore off sausage and schnitzel to become a vegetarian despite growing up in German-American family living in rural meat lovig Upstate New York. At a loss for what to feed him, they gave him a spoon and a spatula and so started his love affair with the kitchen. His alternative culinary lifestyle led him to California and then to Oakland where he was exposed to the healing properties and culinary uses of herbs and spices extending way beyond juniper, dill and coriander. Justin eventually made his way to America’s melting pot. The stars aligned and Michelle met Justin near the communal garden in the local park, where they bonded over their love of all things food. She invited him to prepare a tasting and the rest is history.