Green, who recently worked as head chef at the Adam Reid at The French in Manchester, will work in partnership with the hotel’s Kitchen Garden and Torridon Farm.
Starting his career as a commis chef at Dryburgh Abbey Hotel in Melrose, he has moved up the ranks of some of the UK’s leading restaurants and hotels, including The Bath Priory, The Three Chimneys, Skye, and Michelin-starred Restaurant Martin Wishart.
In 2013, he joined Simon Rogan’s two Michelin-starred L’Enclume as senior chef de partie, gaining understanding of the farm and foraged to fork concepts that inspired the menu. As head chef for Adam Reid at The French, he helped achieve 4-AA Rosettes and secured 13th place in the Good Food Guide’s Top 50 Restaurants in 2018.
Green said: “I am so pleased that I have the opportunity to join The Torridon’s 1887 restaurant as head chef. I’m very excited to serve a simple and refined menu led by the world-class produce from our surroundings, creating a relaxed dining experience for our guests in such a special setting.”
Dan Rose-Bristow, co-owner of The Torridon, added: “We are delighted that Paul has joined our talented team here at The Torridon, who not only has years of experience but also a fantastic, enthusiastic spirit.
“His dedication to quality produce and developing the hospitality generation of the future echoes our own ethos, and I am excited to see the strides he will take in developing our team and farm to fork dining experience in our 1887 restaurant.”