WHAT GETS US UP IN THE MORNING
At Lucky Lime, our goal is to make people happy, from the inside out.
We want you to love what you eat. To get excited about meal times. And to eat for a balance of well-being and satisfaction.
To us, healthy eating means eating a variety of crave-worthy foods that give you the nutrients you need to feel good and be energized. Life is busy, and some days it can be a bumpy ride. With Lucky Lime, you can show yourself some love and give yourself the boost you need to get over the bumps and sail into your happy place. That’s why our customers call it “feel good food!”
WHAT KEEPS US GOING ALL DAY
At Lucky Lime, there are a few things that guide us in our work and in our approach to life. By keeping these things top-of-mind we’re better able to serve our customers and take care of ourselves and each other.
The world is our muse! We’re inspired by the diversity of people, cultures and flavors of the world and our menus reflect that.
Everything is connected to everything else. The choices we make have a big impact — on the environment, within our community and for our own health and happiness.
We love what we do and believe everyone should carve out the time and energy for the things that make them feel the most alive.
Chef and Founder Rebecca Meeker worked for 12 years in some of the world's most prestigious kitchens. After graduating from California Culinary Academy in San Francisco in 2003, she was part of the opening team at L'Atelier de Joel Robuchon in NYC, then the Michelin-starred L'Atelier de Joel Robuchon and Salon de Thé in Taipei. She came home to Austin in 2010 to open La Corsha Hospitality Group's first fine-dining restaurant, Congress, as its Chef de Cuisine. In 2013, Rebecca joined McGuire Moorman Hospitality Group where she oversaw all culinary aspects of the re-opening of the iconic Austin restaurant, Jeffrey's, and its sister, Josephine House.
In 2017, Rebecca's training as a certified holistic health coach led her to create Lucky Lime in order to bring world-class, nutritious meals to busy people at work, whether that's within a big, busy office, a shared workspace, or a coffee shop frequented by freelancers.
Chef Carlos Guerra grew up in Monterey, Mexico and moved to Yucatan, Quintana Roo to attend Instituto Culinario de Cancun while working at the Ritz Carlton Hotel. After graduating, he accepted an internship at Noma in Copenhagen, Denmark. In 2015 he moved to Austin, where he worked alongside Chef Meeker at Jeffery’s Restaurant. When Rebecca took the leap and started Lucky Lime, she asked him to join the team as Executive Chef.