Executive chef Derrick Green helms the kitchen at Apron, utilizing his unique perspective on Mediterranean culinary traditions to craft a diverse selection of dishes. With 15 years of experience in the kitchens of luxury hotels across the southeastern United States, including The Ritz-Carlton Hotel properties in Orlando, Palm Beach, Fla. and, most recently, Buckhead Atlanta. Green has a penchant for thoughtfully crafted seafood dishes and plans to feature a blend of Greek, French and Spanish influences among others on the restaurant’s dinner menu.
“My goal for Apron is to go beyond just putting food on plates,” said Green. “It’s one thing to present a guest with a beautifully plated dish, but if your food can also tell a story by respecting the history of the cuisine, that’s when the menu comes alive.”