Greene's career, while short in years, has been full of influence and education from some of the most respected chefs in the world. Greene's exposure to food began at the age of 16 in Greenwood, SC at Marigold Market under French chef Pascal Hurtebize. At the advice of Chef Pascal to pursue his dream, Greene left for Charleston where he worked at 82 Queen under Steve Kish, quickly rising to the level of Sous Chef. After two years, he left the Queen for an opportunity to work at the Mobil 4-Star, McCrady's Restaurant where he was exposed to a more modern cuisine with Chef Michael Kramer.

Greene's next stop, as a 22 year old, was as Sous Chef, and eventually Chef de Cuisine, at South Carolina's only Mobil 5-Star restaurant, Dining Room at Woodland's Resort & Inn. There he worked under Ken Vedrinski, of Sienna on Daniel Island, SC and Scott Crawford of Sea Island Plantation in Georgia. It was at the Woodland's that Greene began to truly show the talent that led to opening his own restaurant. Chef Greene also spent time in France gaining exposure to such world-renowned restaurants as Guy Savoy and Pierre Garnier. He later worked as Stagiaire in famous kitchens such as Azul with Chef Michelle Bernstein, Joel Robuchon in Las Vegas and Alex's, Alessandro Stratta's eponymous restaurant at the Wynn in Las Vegas. Chef Greene continuously strives for more knowledge to bring the very best cuisine and dining experiences to Greenville, SC.