Atlanta Restaurant Chef, Derrick Green
With 15 years of experience in the kitchens of luxury hotels across the southeastern United States, including The Ritz-Carlton Hotel properties in Orlando, Palm Beach, Fla. and, most recently, Buckhead Atlanta, chef Green's penchant for thoughtfully-crafted seafood dishes features a blend of modern Greek, French and Spanish cuisine among others on the restaurant’s dinner menu.
“My goal for Apron is to go beyond just putting food on plates,” said Green. “It’s one thing to present a guest with a beautifully plated dish, but if your food can also tell a story by respecting the history of the cuisine, that’s when the menu comes alive.”
