Bios Coming Soon!
Restaurant Manager / Owner
Executive Chef / Owner
Bill Greene's passion for cooking started at a very early age working at a local country club in North Carolina. After high school he enrolled into the Culinary Institute of America in Hyde Park, New York and upon graduation he was asked to be a sous chef at the Ocean Reef Club In Key Largo, Florida. Looking to grow in his culinary career he moved to Scottsdale Arizona to work at the prestigious Phoenician Resort. Landing a job at the resort’s fine dining room Mary Elaine's. This was a turning point in his culinary career. "Working at a Mobil 5 Star 5 Diamond restaurant was a dream come true at an early age" says Greene. There he worked the fish station for the James Beard award winning chef Alessandro Stratta. Yearning to travel and gain more knowledge he moved to the mecca of food, New York City with the intention of working at a great restaurant. Staging at many restaurants, the new Le Cirque 2000 at the New York Palace Hotel came calling.
Starting from the very bottom of the brigade Chef Bill was promoted to Chef de Partie/ Sous Chef in one year, showing tireless work ethic and a creative passion. During his tenure at Le Cirque 2000, the restaurant garnered four stars from the New York Times food critic Ruth Reichl. Two and half years later, looking for another challenge Chef Laurent Gras offered Bill a job at the Waldorf Astoria’s fine dining room "Peacock Alley". Working alongside Chef Gras was a cerebral experience with technique, execution and product being a focal point. Having to move back to North Carolina because of a family illness and missing the tragedy of 9/11, brought a sense of closure to Green’s life. Looking to open a restaurant of his own someday, he moved to Charlotte North Carolina. Working around various restaurants in Charlotte and looking for his own place, things did not materialize there. Visiting his home town, he discovered a spot for a restaurant and three months later Artisanal Restaurant was born. After three successful years, the restaurant relocated to Diamond Creek Golf Club in May 2009. This was the restaurant Greene always dreamed of. Specializing in day boat fish from Hawaii to Maine, the menu focuses on seasonality and creativity. Chef Bill's main focus is for the guest to have a great experience from start to finish and make the evening a memorable one.