Greenhouse Hospitality is led by Christopher Green — a chef and operator who has spent more than 22 years climbing every rung of the kitchen and hospitality ladder. From his first shift as a kitchen porter to Culinary Business Development Manager & Group Development Chef for the Marco Pierre White portfolio — and now Managing Director of his own consultancy — Christopher has lived the realities of food, service and commercial pressure at every level.
That journey is the difference. Because he has done the jobs — not just advised on them — his recommendations are grounded in what actually works on a busy Friday night, on the P&L, and across a 46-restaurant portfolio. Greenhouse Hospitality turns that hard-won, real-world experience into better food, stronger operations and smarter commercial decisions.
Kitchen Porter
Where it started — pot washing, and the discipline, pace and pride of a working kitchen.
2 AA Rosette Chef
Trained in a 2 AA Rosette kitchen under Mark Veale, former Head Chef for Gordon Ramsay — alongside banqueting for 1,000+ guests.
Head Chef
Leading brigades across 4-star hotels, health clubs, premium restaurants and gastro pubs.
Marco Pierre White Steakhouse & Bardolino
Led kitchen operations across both restaurants at Cadbury House Hotel.
Head Chef, The Pelican Inn
Running the kitchen at Chew Magna for Butcombe Brewery.
The Procurement Company
From 2018 — mastering procurement, supplier management and the commercial drivers behind hospitality.
Group Development Chef, Marco Pierre White
Culinary Business Development Manager across a national portfolio of up to 46 restaurants and hotels.
Managing Director, Greenhouse Hospitality
An independent consultancy built on every level of that experience.