New Chef Heats Up the Kitchen at Top Atlanta Restaurant

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Chef Corey Green Named New Restaurant Chef at Renaissance Concourse Hotel's Concorde Grill

Chef Corey Green has been named as the restaurant chef for the AAA Four-Diamond Renaissance Concourse Hotel's newly renovated Concorde Grill. In this role, Green is responsible for training and development of the Atlanta airport restaurant kitchen staff in cooking technique, principal and organization, menu development and preparation of specialty items.

Green's previous employment and training includes serving as sous chef at The Garden Brasserie in London's renowned Five-Star Novotel, where he was part of a world-class culinary team. He also was sous chef for Woodcreek Farms Country Club in Columbia, S.C. He began his culinary career as the chef de partie for the Renaissance Concourse Hotel near the Atlanta, Georgia airport.

Green received an associate degree in culinary art from the Art Institute of Atlanta, certification from the American Culinary Federation and training and development classes in French cooking theory and technique at Novotel in Paris.

Concorde Grill is known for their critically acclaimed menu which features continental cuisine with a Mediterranean twist. Concorde Bar boasts a relaxed atmosphere overlooking the runways, which offers guests an exquisite location, perfect for late-night cocktails and quiet conversation. Call (404) 704-1095 to make a reservation at Concorde Grille to experience the delectable creations of Chef Corey Green.

About the Renaissance Concourse Hotel
The 387-room AAA 4-Diamond Renaissance Concourse Hotel, adjacent to Hartsfield-Jackson International Airport, also ranks among the top one percent of all hotels and resorts around the world, having made Expedia's exclusive Insiders' Select list. The Atlanta, Georgia hotel was also named a Travelers' Choice award winner in the Best in Top 25 U.S. Cities category for 2006 by For more information or to make a reservation, call 404-209-9999, or visit


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Franklin Smith

Heather Loomis
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