a late start couldn't keep this former
English teacher from pursuing his dream of being a chef.
earning teaching credentials at the University of Wisconsin in
1972, Roger Greene
started his professional career in Chicago,
working in many public high schools throughout the city. Cooking
had always been a hobby and a passion for Roger. He learned his
initial skills at home, influenced by his mother and his older sister,
both great cooks. His friends at UW soon learned not to miss
a dinner invitation at his apartment.
Later, while teaching, Roger took courses in stocks and sauces
at the late, great Dumas Père School in Glenview, Illinois. But
not enough, and he finally was compelled to follow his burgeoning
interest. In 1984, at age 36, Roger enrolled in a professional
cooking course at the newly created Cooking and Hospitality Institute
Chicago to embark on a culinary career
Roger's first restaurant employer at the old Dairy Restaurant in
Chicago's Wicker Park neighborhood took one look at his resume
him if he understood that he'd "get dirty." Undismayed,
Roger got his start, honing his skills by working all positions
at the restaurant.
gained fine dining experience through a stint in the pantry department
at Michael Foley's
Restaurant. Nearly two years
in the kitchen at the Hyatt Regency O'Hare followed - where,
among other things, Roger learned Cajun cooking while running
hotel's rotating restaurant.
to Providence, Rhode Island, Roger attended the prestigious culinary
school Johnson & Wales
University, earning an Associate in Occupational Science Degree
in Culinary Arts and a Bachelor of
Science Degree in Food Service Management, both with high honors.
At Johnson & Wales,
instructors invited him to be a teaching
assistant, helping them in molding new
cooks and chefs.
Roger held positions in a classic Italian restaurant (much like
the one depicted in HBO's "The Sopranos") and
a large, well-known seafood restaurant in Providence.
obtained more hotel experience at the Sheraton in Newport,
Rhode Island, and
at the Hyatt in Cambridge, Massachusetts. While on the East
Coast, Roger absorbed the flavors of New England, the wonderful seafood,
and the Italian and Portuguese influences that permeate the
Roger's graduation from Johnson & Wales in 1991, he returned
to Chicago and served as a chef for Aramark's Corporate Dining
Services for the next 12 years in the suburbs and the downtown
desire to be his own boss led Roger to create Dinner is Solved!
in the spring of 2003. Since then, he has been providing healthful,
delicious dinners for busy professionals throughout the Chicago
lives in the Ravenswood neighborhood on Chicago's North Side with
his wife, Vicky; both are avid renovators, cyclists, cat lovers
Contact Chef Greene