Chef Nolan Green

Meet the Staff

Nolan Green, Executive Chef, Professor

Chef Nolan Nguyen Green joined the Iowa Culinary Institute in Fall 2024. Prior to his role at ICI, he served as the Associate Director of Culinary Development and Executive Chef at Iowa State University’s Dining Services from 2013. During his tenure, Nolan developed diverse culinary concepts, including menus based on smash burgers and Hawaiian poke bowls, and established a seven-level Culinary Training Program for staff development and training.

Nolan earned his culinary degree with honors and achieved American Culinary Federation certification from Western Culinary Institute in Portland, Oregon, where he concentrated on French techniques, sustainability, and farm-to-table dining. Following graduation, he completed Walt Disney’s Professional Internship in Orlando, Florida. His dedication to cuisine and hard work led him to a sous chef position at Disney’s Yacht and Beach Club, a four-diamond resort. There, he contributed to the opening of The Captain’s Grille and supported menu diversity and recipe transitions.

Nolan’s extensive experience includes roles across various American cuisine establishments. He worked at Bugatti’s Restaurants in Portland, Oregon; Redstone American Grill in Minneapolis, Minnesota; and The Wit Hotel in Chicago, Illinois. Additionally, he contributed to menu design for Carnival Latin Restaurant’s catering department and played a key role in opening The Monkey’s Paw in Lincoln Park, a village of Chicago, and SkyBokx 109 in Boston.