HOW IT ALL BEGAN...
Originally from Austria and now based in Hossegor, the surf captial in the South-West of France, Lisa is a professional chef with over 15 years of international experience. Living and working across Europe, New York, Melbourne and then UK has shaped her approach to nourishing, plant-based food, rooted in her passion for holistic health, movement and ancient cultures.
After founding The Lab Kitchen in collaboration with the adidas Runbase in Berlin, she continued her work through brand collaborations, matcha ceremonies and caterings for yoga, surf and women’s health retreats.
In 2020, she founded Grounded Matcha, bringing together her culinary background and matcha expertise through carefully sourced matcha varieites, ceramic art, tastings and experiences that connect the traditional ritual with modern day life.
My love for matcha began around 15 years ago, when a Japanese woman prepared my first matcha latte in the back of a tea shop in Soho, New York. Its aroma and flavour were unlike anything I knew—and that first encounter stayed with me.
As I travelled and worked around the world as a chef, matcha became my daily ritual: a familiar moment of comfort, connection and a sense of home.
Years of tasting and searching led me to a Japanese tea connoisseur in 2019. He introduced me to local farmers in Uji and Kagoshima, sharing his knowledge of how matcha is grown, shaded, harvested, ground and blended. One memorable first sip became the foundation of the "Morning Ritual" matcha powder, and later, Grounded Matcha.
My philosophy is simple: respect the tradition, know the source and let quality lead. Through carefully chosen teas and honest, loyal and supportive relationships with producers, I want to make matcha an approachable daily practice—one that invites us to slow down, notice the colour, smell and vessel, be in the moment and create a ritual that gives peace, harmony and pleasure in the everyday.
