Chef Nathan Green arrived in Hong Kong only nine years ago but has made an indelible mark on how Hong Kong eats its steaks. The former JIA Group-chef arrived for a position to work at Wan Chai’s starry 22 Ships and Ham & Sherry, before continuing his work at the famed Rhoda in Sai Ying Pun.
Green dipped his toes into work with hotel group Rosewood to man the operations at HENRY steakhouse at K11 Art Musea, before exiting in 2021 to man his two loves: KILO Steakhouse and Rex Wine & Grill.
Delivering unique steak-forward experiences for both the affordable and aspirational, Green has a lot to say about Hong Kong’s challenging and challenged relationship with grilled cuts of beef. Chef Nathan Green sits down to speak on The Delish Guestlist Podcast, touching upon the honest life as a chef and mental health in the F&B industry.
The Delish Guestlist explores the stories of Hong Kong and Asia’s most captivating and game-changing hospitality legends, mixing our cocktails, cooking our food, and creating our dream experiences. Listen to what makes the region’s top mixologists, bartenders, chefs, operators, baristas, and sommeliers succeed!
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