www.greenchef.ca

A fifth generation British Columbian, Dennis Green was raised in Vancouver, and began cooking professionally in 1987 at the Avenue Grill, a small bistro in the Kerrisdale neigbourhood. After completing his apprenticeship, Dennis took a position as chef of Barbara-Jo’s from 1991 until 1993. He then moved on to Bishop’s, serving as the Sous Chef, until taking over the position of Executive Chef in the spring of 1997, a position he enjoyed until September, 2007

As well as co- authoring Simply Bishop’s and Fresh (with John Bishop), his recipes have been featured in many publications, from national magazines such as Gourmet and Canadian Living, to several cookbooks such as: Vancouver Cooks; Bishop’s, the cookbook; Cooking at My House; On Cooking; Chefs in the Market Cookbook; and Pacific Flavours, among others.

Dennis has long been a passionate supporter of regional food and agriculture, creating weekly menus that draw from a palette of sustainable, locally sourced ingredients, and has helped to define what a regional restaurant should be. Working closely to develop relationships with farmers, foragers, and purveyors to focus the menu to reflect the season, he has been a leader in the process of creating an identity for what truly defines Pacific Northwest cooking. He has been featured as a Guest Chef internationally to share that passion with others.

Dennis now brings his 20 years of cooking and kitchen leadership experience to a variety of projects involving his diverse interests revolving around food, cooking, and modern kitchen leadership and design.