Chef Juliet Greene discovered her culinary passion at age 15 as an exchange student in Seville, Spain. Throughout her high school years in the U.S., she worked at a local restaurant in her community. Following graduation, she continued to pursue her passion and palate while in New Orleans attending Tulane University where she pursued a Bachelor of Arts degree in International Business and Spanish.
Upon graduation, Juliet traveled the world in her first career as an international banker, but her desire to cook brought her back to the kitchen for formal culinary training. Chef Juliet Greene earned her Culinary Arts degree from Kendall College in Chicago. She subsequently served as the Culinary Program Director and Lead Instructor for Sur La Table in Chicago. In addition to her savory experience, Chef Juliet worked as a pastry chef for the Racquet Club in Chicago.
She first joined Charlie Baggs Inc. in 2004 in the Chicago office and then opened the Denver office in 2007. In 2012 Chef Juliet left Charlie Baggs to join Leprino Foods as their Global Executive Chef running the culinary departments in both Denver and Singapore. When the opportunity presented itself to rejoin the Charlie Baggs Culinary Innovations team in 2016 as Director of New Business Development and Sr. Corporate Chef, Chef Juliet made the exciting decision to return home to her original roots in the corporate chef world. With a true passion for working with food manufacturers and national accounts, Chef Juliet’s focus will be to drive demand for her clients by bringing flavor to the menu.