Protelicious empowers the discerning health-conscious urbanite, from teens to seniors, to look, feel and perform their best. Daily enjoyment of our gourmet crave-worthy foods delivers the quality protein that our body needs every day, yet is hardest to come by, so we can be our best and enjoy science-backed health, immunity, and beauty optimization, with simplicity and pleasure.
CEO & Founder Protelicious
Business leader and long-time champion of wellness, entrepreneur, published author and TEDx speaker, Sheila founded Protelicious, a Functional Food Tech Protelicious which creates functional gourmet foods with the highest quality protein for measurable and science-backed benefits. Sheila is also a veteran Kundalini yoga teacher and practitioner. Her drive to develop products or services which empower individuals to live healthier or more informed lives has animated her 25-year career across Media, Education, Health & Wellness sectors.
Bachelor in Food Science at McGill
Masters in Economics & Media Studies Universite de Paris II.
CEO & Founder
Dr. Jean-François Lesgards
CSO & Co Founder Protelicious
Dr. Jean-François Lesgards has a Ph.D. in Chemistry and Biochemistry with 25 years of fundamental and clinical research in nutrition, health, and inflammatory diseases. Jean-François also worked 5 years in USA and Canada at the HEART INSTITUTE OF MONTREAL, Qc, CANADA and at the DIABETES & OBESITY CENTER - Division Molecular Cardiology, University of Louisville, KENTUCKY, USA.
He is now affiliated with the National Center for Scientific Research(CNRS) at Aix Marseille University, FRANCE, and has also worked at INRA (National Institute of Agronomic Research), INSERM (National Institute of Health and Medical Research) in France.
CSO & Co-Founder
Protelicious is run by a team of complementary entrepreneurs, tech and luxury experts, scientists, and celebrated chefs. Guided by seasoned advisors, together we combine decades of experience from around the world in the core areas of production, distribution, supply chain management, food science, biochemistry, finance, and R&D.