FAQ

Lula is a chef-driven New American restaurant from Ridgewood native Conor Browne. Built around seasonal, sustainable ingredients and thoughtful cooking, Lula delivers delicious, well-executed dishes that bring people together. Every detail—from the way we plate our food to the way we welcome our guests—reflects a commitment to creating an elevated yet approachable dining experience that fosters connection and purpose.

Conor Browne is the owner and head chef of Lula, a New American restaurant in Ridgewood, New Jersey. His culinary journey began with formal training at the International Culinary Center in New York City, where he turned his passion for food into a career with the encouragement and support of his wife, Courtney.

Conor refined his craft under James Beard Award-winning chef Jonathan Waxman and Ginger Pierce at Jams in New York City, where he learned the art of ingredient-driven, seasonal cooking. He continued his culinary evolution at Turtle + The Wolf in Montclair—recognized as one of the top restaurants in New Jersey—working alongside Lauren Hirschberg of Craft. Later, he played a key role in launching Felina in Ridgewood, another top-ranked New Jersey dining destination, where he worked with renowned chef Anthony Bucco to help establish its reputation for excellence.

After a period of reflection during the COVID-19 pandemic, Conor returned to lead the kitchen at St. Eve’s in Ho-Ho-Kus before setting out to fulfill a lifelong dream—opening Lula. Inspired by his love for family, community, and great food, Lula is the culmination of his experience, blending refined culinary expertise with a welcoming, neighborhood feel. With a focus on precision, simplicity, and hospitality, Conor is dedicated to creating an unforgettable dining experience that brings people together.

Randall DeFalco is the Chef de Cuisine at Lula, bringing years of experience from top restaurants and Michelin-starred kitchens. Growing up in Reno/Tahoe, he developed a deep appreciation for fresh ingredients and simple, flavorful cooking, influenced by his time outdoors and cooking over open fires with family.

Randall began his career at Steelhead Diner in Seattle’s Pike Place Market before moving to New York City in 2013. He worked at Rouge Tomate UES, crafting nutrient-dense, ingredient-driven dishes, and later refined his skills at Racines NY under Michelin-starred chef Frédéric Duca. As executive sous chef, he played a key role in the re-opening of Rouge Tomate Chelsea, where his leadership helped earn a Michelin star in 2018. He continued his culinary journey at The Sea Grill in Rockefeller Center and led high-profile operations, including Brooklyn Botanic Garden’s events program.

Most recently, Randall served as executive chef at Half Moon in Dobbs Ferry before joining Lula to return to hands-on cooking. His approach focuses on simple, refined flavors—balancing smart fats, fresh herbs, and vibrant acids to create dishes that feel both light and rich. Inspired by global travels and a passion for sustainability, Randall brings a thoughtful and ingredient-driven perspective to Lula, helping shape its unique culinary identity.