Appointed Executive Chef
At Madeline Hotel & Residences, Auberge Resorts Collection in Telluride - CO, USA
Greenwood joins Madeline from Beano's Cabin, the historic fine-dining on-mountain restaurant in Beaver Creek, Colorado. His previous culinary experience as a high-end corporate executive chef has taken him from Texas to California. Growing up, his father owned Greenwood's Restaurant, an eatery in a suburb of Atlanta that was so loved by locals, it was considered an Atlanta institution. The restaurant was a pioneer in the farm-to-table movement, which ignited Greenwood's profound interest in sustainability, foraging, and innovative restaurant supply techniques.
At Black Iron Kitchen + Bar, Greenwood is creating modern mountain cuisine that is authentic and approachable yet sophisticated - all guided by his pursuit to bring the best out of beautiful local ingredients. A new dinner menu features line caught wild salmon, seared Colorado lamb chops, local ranch cut steak, whiskey glazed Berkshire pork porterhouse, and one of Chef's favorites - delicious fried Texas quail legs with spicy apple cider honey dressing and horseradish aioli.
Under the direction of Greenwood, Black Iron Kitchen + Bar is continuing its evolution as Telluride's relaxed yet lively dining destination that serves rustic mountain cuisine at its modern best. The 85-seat restaurant fronts Heritage Plaza right in the heart of the charming Mountain Village and is a favorite gathering spot for families and couples pre- and post-mountain adventures. The restaurant features warm woods, dark steel accents and natural stone, as well as floor-to-ceiling glass panels that open to an outdoor patio with signature fire-tables for taking in the sights and energy of Mountain Village.