Juliet Greene

Chef Juliet Greene discovered her culinary passion at age 15 as an exchange student in Seville, Spain. Upon returning to the states she wanted to make her way into the kitchen and started working at local restaurants. Following graduation, she continued to pursue her passion and palate while in New Orleans attending Tulane University where she received a Bachelor of Arts degree in International Business and Spanish in 1996. Chef Juliet earned her Culinary Arts degree from Kendall College in Chicago in 2002. She subsequently served as the Culinary Program Director and Lead Instructor for Sur La Table in Chicago. In addition to her savory experience, she worked as a pastry chef for the Racquet Club in Chicago.
Chef Juliet has driven innovation at national chain accounts as well as taught culinary to food scientist in the U.S. and Mexico for global companies and at Purdue University. As a published food writer and keynote speaker, Chef Juliet has shared her deep knowledge of menu and recipe development at multiple trade show and executive events. She is currently the consulting chef for California Walnuts Foodservice. With a true passion for working with food manufacturers and national accounts, Chef Juliet’s focus is to drive demand for her clients by bringing flavor to the menu.