Born in Edinburgh, Green has a top-flight cooking CV that includes stints with some of the UK best-known chefs including Simon Rogan, Martin Wishart and Adam Reid.
He was most recently head chef at Cornwall’s Driftwood Hotel and - prior to that - headed the stove at the Torridon Hotel in the Scottish Highlands.
His appointment to lead the kitchen at The Three Chimneys is described as a full-circle moment due to the Green having worked there as a commis chef in 2005 under then head chef Michael Smith.
As well as leading the kitchen at the original The Three Chimneys site in Colbost he will also be responsible for managing the kitchen team at The Three Chimneys at Talisker, which launched early last year within Skye oldest whisky distillery.
“The Three Chimneys is where my passion for Scottish produce really ignited. Coming back to the island almost 20 years later as head chef has an even greater personal significance for me and an achievement that I’m extremely proud of,” Green says.
“Ultimately, I aspire to build on The Three Chimneys’ long-established reputation. Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood will be a headline feature on our menus alongside fresh game, meats and locally foraged produce.”
Launched in 1985, The Three Chimneys is one of Scotland’s best-known restaurants. It currently holds three AA rosettes and is listed in The Good Food Guide and the Michelin Guide.
It won a Michelin star in 2014 but lost it a few years ago following the departure of Michael Smith.
The Three Chimneys is now part of The Wee Hotel Company, which also includes the Pierhouse Hotel & Seafood Restaurant at Port Appin on the Argyll coast.