Chef Mike Green

I am a Michelin Star trained Chef with over 10 years of culinary experience. My passion for food and cooking started at a very young age when I would prepare family meals with my grandmother. She taught me that food is not all about the ingredients but the love and care that you put into the food. I decided to pursue my passion in college and attended Johnson and Wales in Charlotte, North Carolina. During college, I did an externship at the Ritz Carlton in Naples, Florida. This is where my love for fine dining blossomed. I stayed there for a few months after college to focus on learning as much as I could about luxury dining but then decided it was time for me to move to New York City.

The first restaurant I worked in in New York City was Restaurant Daniel. This restaurant was a 3 Michelin Star establishment and one of the top restaurants, not only in the city, but in the world. I started as the Chef de Partie with a focus in pasta dishes and sides. It was here that I really learned about the finesse and focus that it takes to bring a true fine dining experience to life. After Restaurant Daniel, I moved over to Hospoda NYC for the opportunity to work for another Michelin Star chef. I was able to really focus on seafood and meat preparation while working here and further expanded my portfolio.

After a couple years, I decided that I wanted to focus on menu design and implementation and took a job back in my home state of Michigan at the University of Michigan Health System. I worked in the restaurant and worked with the Executive Chef to develop recipes, menus and food design. I spent a couple of years here and then made the move to become a private chef for a family. I stayed with this family for a year and was responsible for preparing breakfast, lunch, snack and dinner for them during the week. I prepared all different types of cuisine including Italian, Asian, French, Indian, American, and many others. I enjoyed my time as a family chef, but had an itch to travel and cook for people across the country.

Since 2018, I have worked as a contract/ travel chef and have cooked at some of the most high-profile events across the country. These events include The Masters Tournament, The US Open, College Football Playoffs, The Final Four Tournament, numerous NFL games, the Indy 500, and many more. I have cooked for NFL team owners, athletes, high level executives, VIP clients and many more. In the past few months, I have started to transition back to family home cooking and preparing menus and food for dinner parties, small catering events and other small family gatherings. I would love to be able to provide your event with some great food!