Jerome Greene

What is your signature dish?

My signature dish is honey jerk lamb chops because it perfectly represents my cooking style bold flavor, soulful influence, and elevated presentation. The balance of sweet honey, jerk spice, and tender lamb creates a dish that is both comforting and upscale, which is the experience I aim to give through my food.

Who is your culinary inspiration?

Anthony Bourdain is my inspiration because he showed that food is bigger than just cooking. It’s culture, people, stories, and connection. I respected how he could appreciate a small street vendor the same way he respected fine dining. He made being a chef feel real, creative, and honest. Watching him inspired me to travel through food, stay authentic to myself, and create experiences that bring people together.

What would you do with the $25,000?

I would use the $25,000 to help launch Second Plate Foundation, a program focused on giving people returning home from prison a real second chance through culinary training, mentorship, and job opportunities. The funding would help with kitchen equipment, food costs, training materials, licensing, and creating hands-on programs that teach life skills and provide a pathway to employment. My goal is to use food not just to feed people, but to help rebuild confidence, purpose, and community.