Join the
restaurant revolution

Learn to create food that heals
and help solve the
chronic disease epidemic

Course starts April 4th, 2022

Register today

Best Healthy Restaurant - 8 Years in a Row

Sustainability Awards. Business person of the year. named - Force for Good by Tony Tobbins. Exclusive caterer to dozens of progressive companies, including health agencies and more.

This could be you & Your restaurant too!

We didn’t set out to win awards or attain accolades. We only wanted to create a healing hub in our community - an eatery where people could gather and learn about real, clean, delicious and nutrition foods. We wanted our community, friends, and family to have access to the kinds of foods that are known to not only keep people free of disease, but that will also reverse existing, diagnosed chronic health conditions. And that’s exactly what the Green Moustache does.

“After battling high blood pressure, high cholesterol, weight that wouldn’t come off and high amounts of stress, my doctor prescribed me The Green Moustache. The Rx: ‘Eat there 3 times a day for 3 weeks and come back for follow up tests.’ I did just that, and for the first time in 20 years, my lab results were normal! I eat there at least 4 times a week now and make sure to prepare my foods at home just like the Green Moustache taught me to do. At 57 years, I’m the healthiest I’ve ever been in my life.” - Andrew V., CEO

And that’s why we created the Green Moustache and turned it into a franchise program. Every community needs Green Moustache meals and beverages. And everyone deserves access to real food that heals.

In order to reach our goal of showing 22 Million people, by 2030, how to successfully reverse their diagnosed health conditions, we need to train 1200 restaurants and their chefs across North America so they can also provide healing meals to their customers.

We want to show restaurant owners and chefs how you to stop creating meals that are full of preservatives, refined ingredients and other unhealthy fillers and instead start making meals of the highest and healthiest quality. By teaching restaurant owners and chefs the art and science of using food as medicine, they will become ambassadors, educators, and advocates that collectively will put an end to the chronic disease epidemic that is claiming the lives of our loved ones.