Mathew Green, Director of Culinary Operations

A degree in Culinary Arts from French Culinary Institute and over fifteen years of experience in front and back of house positions make Chef Mathew Green a critical instrument in developing and implementing chef systems to best fit any restaurant.

While serving as the Executive Chef at Reserve Wine & Food in Grand Rapids, Michigan, Matt developed training systems and back office procedures and won Best New American Restaurant from Grand Rapids Magazine two years in a row. His passion for his community led him to become Executive Director and Founder of the Great Lakes Chefs Alliance, an organization dedicated to involving chefs with Great Lakes conservation and food sourcing.

Mathew recently relocated to Atlanta, in order to share his passion and progression with other chefs and restaurateurs. His understanding of profit mechanics and his insistence on cultivating a culinary culture in every foodservice operation make him someone you will want to see in your kitchen.

Fellow team members

Ray Camillo
Principal

Michael Maxwell
Principal

Eric Simpkins
Beverage Specialist

Alison Miller
Controller

Rebecca Clark
Project Coordinator

Adrian Nguyen
Analyst