Chef Scott Green’s love and passion for the culinary industry was born and bred in Las Vegas.  Having started at a local’s casino in 2000 Green quickly soaked up every aspect of culinary he could which led to him attending Le Cordon Bleu as one of the very first graduates.  Over the next few years Scott worked for Andre Rochet and Jacques Van Staden at Alize and Andres in the Monte Carlo.  Having tuned his skills at French fine dining Scott began taking on larger roles in Las Vegas until becoming the Executive Chef of Little Buddha in The Palms at the age of 25.
With a thirst for development and pushing the envelope Green spent years working through different environments such as Cruise lines, Ski resorts, large Las Vegas Casinos and other various operations. Always eager to take on openings and developing new restaurants and projects that challenge him such as Cruise ships, cutting edge Buffets, Taverns and large high-end events.
“Adaptability and dedication” are drivers for Chef Scott.  “always have the ability to shift and adjust yourself, your team and your kitchen to provide the best possible product within the framework of what has been established” says Green. 
What’s Important to Chef Green-
Thinking outside the box, finding solutions to complex problems, conquering the divide between Front of House and Back of the house, designing and creating functional efficient kitchens to allow Chefs to excel at their craft, teaching and developing young culinary talents, breaking down boundaries with an “anything is possible” attitude, applying a Mise en Place mind set to Kitchen design and service areas, fostering a positive Culinary culture for future generations. 
00’s
Coast Casinos LV
Andres, Alize LV
Little Buddha LV
Mandalay Bay LV
Celebrity Cruises MIA
Caesars Palace LV
10’s
Caesars Palace LV
Wynn Las Vegas LV
Lake Louise Ski resort AB, Canada
Robert Irvine Public House LV
Golden entertainment – Tavern Operations LV
MSC cruise lines GVA