Kevin Green is #MadeForKnoxville.

Knoxville native Kevin has practically lived in the kitchen since childhood. His love for culinary arts began after watching cooking shows on television with his father. After majoring in dietetics, working a night-shift job and teaching young chefs the ways of the kitchen, Kevin finally relaunched his personal chef business in 2021. 

Chef Kevin Culinary, located in Knoxville,  is now offering in-home dinner parties and both in-person and virtual cooking classes. Kevin aims to empower others in the kitchen while entertaining his clients with his in-house chef experiences.

Chef Kevin Culinary is aimed at offering Knoxville unique, in-home culinary experiences through his expertise, enthusiasm, and affable style.”

In Their Own Words..

My culinary roots can be traced back to childhood. I recall my dad watching Jeff Smith’s “The Frugal Gourmet” on PBS and the Food Network’s “Emeril Live”. He didn’t realize it but I was watching too. I like being educated, I liked being entertained even at an early age.

As a teen, I found myself in a home-economics class focused on foods and nutrition. I came to class early to flip through cookbooks, and before I knew it, I was making Baked Alaska and pan-seared chicken. I even prepared a marinated pork tenderloin for my sports team banquet. Lemon and rosemary still hold a special place in my food memories…

The artistry in food caught my attention in adolescence, and it has continued to enchant me ever since. I learned I enjoyed working with my hands and being creative, the challenge of developing a skill, and the sport of the kitchen. 

My interest in sports and nutrition led me to earning a degree in Dietetics, but I still had aspirations of becoming a chef. However, after a few short months in fine dining (and reading “Kitchen Confidential” by the late Anthony Bourdain) I had some unexpected revelations: 1) I hated working the night shift and 2) I did not want that sordid lifestyle.

Despite my dilemma I knew I wanted to do food but in a way that fit me, and I sensed an “entrepreneurial itch” emerging. After several years of adding to my resume, which included working as a corporate chef, that time finally came. Changes in the executive suite had me reeling and feeling stagnant both personally and professionally. I began to look for a new opportunity. Actually, I created my own. 

I ended up quitting that job without a new job secured. In doing so, I was forced to come to terms with risk, uncertainty, and my false sense of control.

In 2013, six months after my corporate departure, I started my personal chef business. A vague concept for many, but I essentially did meal preparation for a variety of clients in the privacy of their own home. I also leveraged my fine dining and catering skill set to provide intimate dinner parties and small events. 

In 2017 I transitioned out of personal cheffing to inspire a new generation of culinarians. Teaching teenagers has been quite an experience. It’s been full of challenges, and I’ve grown as a person. However, I’ve realized I missed being my own boss and building a business (and life) that I love.

In the summer of 2021 I decided to relaunch my personal chef business with a renewed sense of passion and purpose. I plan to leverage my teaching skills to empower others in the kitchen, and I aim to make entertaining easy again with my in-home chef experiences. Presently I am offering in-home dinner parties, cooking classes, and virtual cooking classes with other ideas for the future!

Interested in sharing your “Made for Knoxville” story? Submit here! 


Read another story →