Originally from Camden, South Carolina, Chef Corey Green was lured into the culinary world when he moved to New Orleans. The taste the smells of local food and the culture of Louisiana made him recognize that being a chef was his passion. Chef Green went on to study culinary arts at the Art Institute of Atlanta where he earned his degree. During his tenure at the Art Institute, Chef Green trained with some of the best chef’s in the country, including two certified Master Chefs. These professionals helped to shape his style and depth of knowledge.

After graduating, Chef Green decided to move abroad and take a job as Sous Chef at the Garden Brasserie, working for the French Hotel Group Accor. He learned the legions in working in a French kitchen brigade. Working in all aspects of the kitchen, Chef Green excelled at a fast pace, learning classical and modern techniques that would transform him into the chef he is today.

While working abroad, his travels have taken him all over Europe, visiting places such as Amsterdam, Warsaw, Bucharest, Bacu, Munich, Paris, and London. These travels also greatly influenced him as a person and global ambassador of culinary arts. Chef Green also worked as a Sous Chef for The Inn at Palmetto Bluff, during which that time, The Inn was number one in America for small inns, and number fourteen worldwide. He also worked for a period at the Concourse Grill as the Restaurant Chef. During this time, he won many awards and accolades, including a gold and silver in ACF certified events. Chef Green also co-owned a small Restaurant in his hometown, which cooked up traditional southern flare with a twist.

Presently he is the Executive Chef now at Claflin University, honing his skills set in leadership and committing himself to having the highest Standard of service, food and professionalism in the hospitality industry.