Treehouse, the brainchild of Christian G. Mongendre is more than just a restaurant; it’s a testament to a lifetime of culinary passion, entrepreneurial spirit, and unwavering commitment to the environment. As Hong Kong’s leading green restaurant, Treehouse offers a carefully curated menu of ethically sourced, unprocessed whole foods, and caters to various dietary preferences without any preservatives or artificial sweeteners.In keeping with this, the Causeway Bay location, brought to life by Stefano Tordiglione Design Studio, includes a number of eco-conscious design elements, such as recyclable aluminium, renewable wood, lead-free eco-cement and upcycled appliances. The business diligently reuses and repurposes anything that is still functional.From Michelin-starred kitchens in Paris to founding Hong Kong’s eco-conscious food haven, Christian shares his remarkable journey and the ethos that powers Treehouse’s mission.Inside Retail: Tell me about your career journey. How did you get into the industry, what are some of the different roles you’ve held along the way?Christian G. Mongendre : From a young age, my dream was to create a healthier version of McDonald’s. While initially taking a traditional path through high school and college in the USA, and studying business and cinema while participating in Division One rowing, a turning point came when I chose to pursue my passion for food. I left my rowing pursuits and enrolled in culinary school at the Paul Bocuse Institute, completing a double degree in Culinary Arts and International Hotel & Restaurant Management.After gaining significant experience, including working with Michelin three-star chef Alain Ducasse in Paris and managing a restaurant in Hong Kong, I co-founded Mana! Fast Slow Food. This enabled me to apply the  diverse skills learned in school, as I led operations and co-owned the venture, overseeing kitchen activities across three locations.In 2015, I sold my shares in Mana! and embarked on another endeavour,  HOME – Eat To Live, gaining deeper insights into the business world. Concurrently, I ventured into consulting and opened a restaurant in Portugal. Upon my return to Hong Kong in 2019, I founded Treehouse , a realisation of my years of experience and a fulfilment of my childhood aspiration.Throughout my F&B journey, I’ve held roles as a co-owner, majority owner, and small business owner, each offering unique learning experiences. These opportunities have refined my skills and clarified my purpose.IR: What do you love about your job?CGM: I love the mission of Treehouse . Our ethos is to serve individuals with high-quality plant-based food and to create an ecosystem of environmental, cultural and spiritual profit for our community. Moreover, this mission is so much more than just me or the team, it’s about the greater community and the environment. It’s incredibly fulfilling to see people at the venue enjoying their meal, or walking around the city with our containers. It is so rewarding that we are able to make an impact on people in need as well as help the environment through every meal we make.I am grateful that the Treehouse  team has become a big family. They are all passionate and driven in regards to bringing quality to our customers while working harmoniously with one another. We are not just after profit but rather chasing a dream and an ideology that’s rooted in a strong mission. This is what brings the team and the greater community together.IR: What advice would you give someone who wants to get into your line of work?CGM: For someone aspiring to enter the F&B industry, I would stress that this field demands a lot of dedication. Initial challenges, including the high costs involved in starting and running a business, can be tough. Therefore, your passion for the industry, service, and the culinary art must drive you forward. It’s also important to look into and understand your motives for entering this industry . If the alignment is strong, keep at it because the rewards can be substantial. Keep in mind, success in F&B comes from connecting with people, so you must enjoy interacting with a diverse crowd. While it’s not an easy path, it’s deeply gratifying for those with true passion.IR: What are some of the key leadership lessons you have picked up over the course of your career? CGM: Throughout my career, I’ve learned  several crucial leadership lessons. First and foremost, the significance of selecting the right partners and investors cannot be overstated. Understanding every part of the business, including personnel choices, is essential. People are a key aspect, and their support and trust in your vision are vital, especially during difficult periods .Additionally, creating a product that genuinely addresses customer needs is vital. Finding a balance between innovation and familiarity is also key, particularly when introducing something new to the market. Making sure that details  are clear and easy to understand helps to avoid misunderstandings between what we intend and how it’s actually understood. Leading by example also involves actively participating in all aspects of the business, regardless of scale. This shows commitment and camaraderie with the team. Openness, active listening, and availability are equally vital qualities, which help to foster a collaborative and supportive environment.IR: What does a typical day look like for you?CGM: A typical day in my life revolves around a well-structured routine designed to optimise my physical and mental well-being. I begin by prioritising self-care, waking up at 6:00am and  kicking off my day with meditation.  This is followed by a daily workout that I commit to seven days a week. This workout routine is diverse, focusing on strength and flexibility. Regular movement is vital for me to approach the day with mental clarity and preparedness for my business responsibilities. A session in the sauna and dedicated breathwork further contribute to my wellness routine, followed by a refreshing cold shower.My next step involves enjoying a cup of coffee before transitioning into a fasting period. Typically, I consume just one meal a day, occasionally extending to two meals when my schedule allows.This intermittent fasting approach proves most effective for me, especially during workdays when I am focused and active.When I’m on the clock, my mornings often involve handling office tasks and administrative duties. Afterwards, I visit our various restaurants, engage in afternoon meetings, and strive to finish  my workday at a reasonable hour. This affords me the opportunity to wind down, allocating time for personal activities such as reading and stretching. Ensuring a timely bedtime supports my essential sleep schedule, a cornerstone of my well-being.In essence, my daily routine revolves around nurturing my physical health, mental clarity, and business responsibilities, all while maintaining a balanced and fulfilling lifestyle; one cannot pour from an empty cup!