John Green

Chef Instructor

John Green has never shied away from hard work. His interest in culinary arts, restaurants and food service management began by washing dishes at a local restaurant while in high school. He didn’t stay in the dish pit for long and within six months he was prepping ingredients for the menu and became a line cook. John’s leadership skills, hard work and compassion also resulted in becoming an Eagle Scout for Troup 125 in Hilton, NY.

While working on his Associates degree in Culinary Arts and Service Management at Paul Smiths College, John worked at the Hotel Saranac, Wawbeek Restaurant and Resort, and Morgan’s 11 Wood Fired Pizza in the Saranac Lake region. Through these jobs, he was able to gain valuable experience in both the back-of-the-house and front-of-the-house and learned that hospitality was more than preparing an exceptional meal, but also involved customer service, bar and beverage management, vendor relationships, and a lot of staff team work.

After graduating from Paul Smiths College, John moved back to the Rochester area. But before working at Rochester Institute of Technology, he gained more experience at Ridgemont Country Club. At the RIT Inn and Conference Center, John’s leadership and training propelled him into the Executive Chef position. John is responsible for the Petals Bistro and Charades Fine Dining. In addition to overseeing the menu, he is responsible for staff, training and development, purchasing, receiving, inventory, recipe development, budget, and accommodating the dietary needs of long-term residents. Executive Chef John and his team serve up to 1,500 people daily. As a chef instructor at the New York Wine & Culinary Center, John is passionate about teaching proper culinary skills and techniques and is eager to continue his growth in this ever changing industry. John lives with his wife, Brooke and their family in Hilton, NY.