What is Trogo?
Lolita Sereleas, The CFO (Chief Flavor Officer)
Lolita is a chef trained at the Escoffier School of Culinary Arts with a diploma in the Plant Based Program. Lolita's food philosphy is based predominantly on the Mediterranean approach to eating, and her contributions to Trogo's menu draw heavily from her Greek heritage as well as flavors inspired from her travels, customer requests and kitchen collaborations.
Lolita spends her time at Trogo making sure that plant based dishes shine as brightly as other offerings and is slowly making converts out of some staunch carnivores.
When not in the kitchen or proudly parenting her two boys, Lolita lends her time as the Founding Partner of FUND Consulting, where her work focuses on economic justice and healthy food financing.
Cian O'Mahony, The Man with the Plan
Cian is Trogo's founder and CEO (and pretty much every other position as well…) He has a background in environmentally friendly construction, and has even won awards for his work in LEED construction--impressive right?! But while pursuing his degree in Environmental Policy at Northeastern Illinois University he developed an interest in sustainable food systems, and applied his knowledge as an Executive Director at a nonprofit focusing on sustainability in the restaurant industry. As both construction and restaurant work halted during the early stages of the pandemic, Cian spent much time in his basement and as soon as his wife starting getting worried about him, he emerged with a new website, and plan informed by local farmers and merchants. And just like that Hortiport--an online farmers market--was born in August of 2020. With the success of the online market came a demand for prepared meals, and thus Hortiport evolved into Trogo Kitchen and Market.