Lou Posada

Lou puts his background in lean strategies to good use a project leader and medical planner, always keeping in mind the big picture of operational and clinical efficiencies. “I’m able to help institutions of all types and scales improve on their current practices. I challenge them to think differently about how they do things,” he notes. Lou has been thinking about architecture since a young age, thanks to a mother who worked at an architecture firm and a sister in architecture school. “I was fascinated with building and how things go together,” he recalls. “I was always sketching and, as soon as I could, was taking drafting classes in high school.” Before deciding to study architecture, Lou had considered attending the Culinary Institute of America to pursue another passion of his. “I grew up in a Cuban family,” he explains, “where I learned my love of cooking and the joy that food brings people.”