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22 Ships welcomes on board new Executive Chef – British Chef Nathan Green to take the culinary helm

March 13, 2014 Food & Beverage No Comments Email Email

Handpicked by Jason Atherton, Nathan Green joins the 22 Ships team as the new Executive Chef for 22 Ships and its jamón bar Ham & Sherry. 

A seasoned British chef with a strong Michelin background, Green brings with him passion and dedication and hopes to give Hong Kongers a taste to remember.

Nate, as he is known, comes to Hong Kong from his position as Head Chef at Tom Sellers’ Restaurant Story, London, where he was

22 Ships Executive Chef Nate Green

22 Ships Executive Chef Nate Green

part of its opening team. The Restaurant Story was awarded one Michelin Star in just 3 months of opening, the fastest in the history of the guide, and was awarded Three AA Rosettes for 2014. Nate has also worked at renowned establishments, such as Tom Aikens, Arbutus and The Square, so it’s no surprise to see that not only does he have a talented hand, his ability to match quality seasonal ingredients with an undercurrent of sweet and lively flavours is exceedingly well judged.

“I am part of a foodie family and have loved being in the kitchen for as long as I can remember; this formed the foundation of my cooking style and instilled in me a penchant for some nostalgic cooking methods which are being reintroduced in today’s culinary world . Over the years, I’ve also picked up a range of cooking techniques by working with great chefs such as Tom Aikens which I still use every day in elements of my cuisine.  I explore each ingredient to the fullest and I am especially excited to work with the new ingredients that are available in Asia” says Chef Nate.

After his unforgettable journey at Hong Kong’s favourite neighbourhood tapas bar, 22 Ships Chef Lee Westcott has returned to London to head up restaurants at Town Hall Hotel, backed by Jason Atherton and Peng Loh, in the previous site of Viajante.

As Atherton continuously grows in the global hospitality industry, he looks towards his own family of chefs to fill positions in that will allow them to push their boundaries, creating new challenges and experiences for everyone, while looking out for new talent that fits in with his culinary concepts.

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