A Kentucky native, Green’s admiration for cooking dates back to his early childhood, when he would help prepare meals for his family. As time passed, so did his perspective as cooking shifted from a chore to a fascination and passion. Green attended Murray State University in Kentucky and received a Bachelor of Science in Nutrition and Food Management. He later moved to New York and graduated with honors from the Culinary Institute of America.

Since then, Green has held several roles in the restaurant industry, including opening the New Orleans restaurant Josephine Estelle, where he was for two years before moving to Tennessee to work as the chef de cuisine at Hog & Hominy in Memphis. During the pandemic Green was an executive chef with Morrison Healthcare before moving back to his home state in 2021.

In 2023, Green joined the Mileta as the restaurant’s Executive Chef & Partner. This new venture allows him the freedom to share his inventive dishes with the world. Working at a new addition to the Lexington dining scene, Green is dedicated to serving the local community by creating memorable moments that allow guests to focus on the joys of dining, leaving their worries at the door.

When not at work, he enjoys spending time with his wife, Marli, and their three cats, Louie, Roux and Koji. He has also taken up pottery, restoring vintage chef’s knives, and mixing up cocktails from his at-home bar.