Nathan Green

Nathan Green kicked off his career at the young age of 14 working at a local British pub. Upon graduating culinary school, he joined the kitchen brigade of the highly acclaimed 2-Michelin-starred Gidleigh Park where he trained under the legendary Chef Michael Caines. He then moved to London, where he held positions in some of London’s finest kitchens such as Tom Aikens, The Square, Arbutus and Restaurant Story.

In 2014 Nate moved to Hong Kong to take the helm of celebrity chef Jason Atherton’s vibrant tapas bars 22 Ships and Ham & Sherry, and it was there that he first partnered with Yenn Wong’s hospitality firm, JIA Group. In 2016, they joined forces to open Rhoda, named after Nate’s grandmother, and the restaurant focused on unpretentious home-cooked food from the heart. The restaurant allowed him to indulge in two of his biggest passions – sustainable nose-to-tail cooking and live-fire grilling. Heavily influenced by his countryside upbringing, Nate’s clean style of cooking and passion for ingredients and their growers is second to none. At Henry, Nate channels the same passion into delivering a delicious homage to the American barbeque and steakhouse tradition. Equipped with live-fire ovens, charcoal grills, butcher’s shop and world-class meat lockers, Nate settles into his element to provide the city’s ultimate destination for meat-loving epicureans.