Chef Donald Green is culinary leader blending French technique with Southern roots. From mountain kitchens to fine dining, he now brings elevated, guest-focused experiences as the new executive chef at Castillo Craft Bar + Kitchen, located at the Renaissance St. Augustine Historic Downtown Hotel.
Tell us about yourself and your background.
I was born in Baltimore in 1989, but I spent most of my adolescence growing up at Snowshoe Mountain, a ski resort in West Virginia. That’s where my culinary journey began. I started working in kitchens on the mountain when I was just 14 years old and steadily moved up the ranks — from line cook to sous chef to outlet chef. I helped open restaurants like Appalachia Kitchen and eventually became the chef of Starship, a restaurant owned by Alterra, the parent company of Snowshoe.
Tell us more about your culinary journey.
Not long after Appalachia Kitchen, I took a promotion as executive sous chef at Crystal Mountain Resort in Washington State. I packed up my life — and brought my entire team of 10 people — and we moved 3,000 miles across the country. I spent a couple of years out there until the pandemic hit, which brought me back east.
I returned to Virginia and joined The Omni Homestead, where I worked my way up to chef de cuisine. That’s really where I honed my skills in fine dining. I also had a brief stint at the Greenbrier Sporting Club, which helped shape my approach to hospitality. It’s where I learned to create not just great food, but memorable guest experiences. I had the privilege of working under incredible executive chefs and pastry chefs who taught me both the savory and sweet sides of the kitchen. I’m forever grateful to them.
Was being a chef always your dream?
Not at first. But it became clear at The Homestead that this was what I was meant to do. I found joy in the camaraderie of the kitchen, the competition, the pressure and the creativity. My best friend and I were constantly trying to one-up each other — always pushing to elevate the guest experience. That competitive spirit is what made me fall in love with this industry. I haven’t looked back since.
What role did your family play in your culinary passion?
A big one. My Grandma Connie — your classic Southern grandmother — could absolutely cook. She and my Pop Frank, who owned Liman Green BBQ, were the first to show me what food could mean to people. I used to hang out at the restaurant doing to-go orders, and I still remember the smell of baked beans and coleslaw. That experience was what sparked my love for cooking. Every award I win is dedicated to Pop Frank — he’s the reason I started in this industry.
How did you end up in St. Augustine?
I moved to St. Augustine on March 27, 2025. I’d been planning a move to Florida to be closer to family and had another offer in Naples, but when I visited St. Augustine and met Bryce Hannon (the Renaissance St. Augustine Historic Downtown Hotel & Castillo Craft Bar + Kitchen F&B director) and Meredith (the Renaissance St. Augustine Historic Downtown hotel’s GM), I just knew this was the right place for me. It’s been the best decision. I love it here — walking my dogs on the beach, riding my bike, and spending time with my Aunt Holly and Grandma Connie, who both live nearby.
You recently won the People’s Choice Award at the Taste of St. Augustine. Tell us about that.
Winning People’s Choice was an incredible feeling. When they announced the winner, I was so proud — of the planning, the execution, the little details that made a difference. It felt amazing to win something for the team. And yes, the short rib dish that won will be featured on the menu at Castillo, exactly the same way. The people spoke, and I want to give them what they loved.
What drew you to Castillo Craft Bar + Kitchen?
The people and the potential. From my first meeting with Bryce and Meredith, I felt like Castillo was a place where I could create something special. It’s a space where we can elevate dining in St. Augustine — bring new flavors, new experiences, and put our stamp on the culinary scene.
What can guests expect from Castillo under your leadership?
My goal is to deliver an elevated guest experience with every dish. I want guests to walk in and, from start to finish, feel like they’ve had something truly memorable — 10 out of 10 dishes paired with five-star service. The food will feature classic French techniques with an Appalachian flare, and yes, you can count on me stopping by the table to check in. Hospitality is what I live for.
