RollinGreens made it to Shark Week.
Read about our story as shared by Shark Tank.
Ryan Cunningham and his wife Lindsey decided to start a food truck business. Ryan, Executive Chef, had worked as a personal chef (known as Chef Ko) for 10 years after attending his mother’s plant-based culinary school and later training at a West Coast restaurant. Lindsey, CEO, had experience as an entrepreneur with her own business and in marketing and public relations for a fast casual restaurant. They had no idea that they were resurrecting a family business. In the 1980s, before Ryan was born, his parents owned and operated Rollingreens, the first organic food truck in Boulder, CO. The new food truck owners kept the name.