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Sous Chef Brian Greene

joined the team at TEN TEN after serving as Executive Chef at Gertrudes and B, A Bolton Hill Bistro. Chef Greene has worked in all capacities of the restaurant trade and moved his way up from server to executive chef during his 28 year history in the industry.

Chef Greene grew up in Maryland and has great love and appreciation for the Chesapeake Bay, and all of its related elements. While considered an expert in Southern Maryland style cooking and seafood, Chef Greene's specialties also include brunch, and incorporating local providers and ingredients into his dishes.

When not in the kitchen Chef Greene enjoys fishing, wine and mountain biking.