Chef Darrin Green brings 30 years of culinary experience to his role as Executive Chef at 3rd Street Bar and Grill Sundance Square. It all started as a child, watching his mother create culinary wonders from scratch and into young adulthood, working alongside his father in a Cattleman’s Steakhouse.
Pursuing a dream and a passion for food, Chef Green moved to Fort Worth and landed his first chef job at Woodhaven Country Club. He created scrumptious menu items and specials while displaying culinary flair in the four years at the country club. Life then moved him to Nebraska where he participated in the opening of a Romano’s Macaroni Grill and cooked for Gallagher’s Restaurant, Hilton Hotels and Westin Hotels & Resorts. While employed with Hilton Hotels as their banquet chef, they moved him to Fort Worth permanently. Chef Green has worked in the kitchens of some of Fort Worth’s most prestigious dining establishments including Escargots, Mira Vista Country Club, River Crest Country Club, Colonial Country Club, Ridglea Country Club, Central Market and the Omni Hotel to name a few.
Most recently, Chef Green was the Executive Chef at The Wild Mushroom and City Works Fort Worth. He is known best for his innovative food dishes and for creating culinary classics with a new spin.