Andrew Green

Born in London in 1982 Andrew Green began his career as a chef immediately after leaving school and has since worked in some of the finest kitchens in the UK and abroad, with a particular love of baking and patisserie that has served as a constant throughout.

He spent the initial stage of his career working at a range of venues and restaurants across London including the RAC club (where he was consequently offered employment with Nobu London) and the City of London Club amongst others.

He also completed work stages with many restaurants including Gordon Ramsey’s Royal Hospital Road (three Michelin stars), Nobu London (one Michelin star),

He then moved to South Africa for love and continued to build an impressive career, assisting the launch of an array of establishments as head chef.

Throughout this Andrew has taken part in multiple competitions including winning the Hirshes Italian Oven Appliances competition. He’s also received many awards as head chef including ‘Best Asian Restaurant’ for Saigon Suzy in the National Restaurant awards.

Andrew also has significant experience in press and media releases, including live radio interviews (including Classical FM), magazine coverage (including The Sunday Times and other major South African publications).