Chef Biography
A native of Oklahoma, Will went on to graduate from the Culinary Institute, then went on to study with Madeleine Kamman at the Beringer Vineyards New School for American Chefs. He was then offered a position as executive chef for the Maryland Inn in Annapolis, and then La Brasserie in the Peabody Court Hotel, Baltimore. In 1989, Chef Greenwood joined the Jefferson Hotel in D.C., which is where Great Chefs taped him in 1994 for their Great Chefs of the East and Great Chefs-Great Cities television series. When he left to go to the Sunset Grill in Nashville in 1995, Great Chefs taped him again for their Great Chefs of the South series.
He returned to Washington DC in 1996, to be the working principal-chef owner of Isabella Restaurant and then the Culinary Director of the International Trade Center at the Ronald Reagan Building. In 2001, he became the Director of Operations and Culinary Development for Great Restaurants & Enterprises until 2013, when he left the culinary world to deal with family issues. Chef Greenwood was named Chef of the Year by the NRA; Best Chef of America, and has cooked for both President Bush’s as well as Julia Child’s 80th Birthday.
In late 2015, Great Chefs television heard that he is ready to resume his culinary career, so stay tuned.
Recipes
Ribeye Steaks with Venison Chili and Twice-baked Potatoes
Serving: 6 Print Ribeye Steaks with Venison Chili and Twice-baked Potatoes By Great Chefs November 10, 2015 A delicious and hearty dish for a cold fall or winter night: garlic-flavored steaks, pumpkin, bean, and venison chili, and baked potatoes stuffed with goat cheese. Yes, you could make the chili with beef if you prefer. Ingredients […]
Chocolate Banana Foster Cake with Orange Foster Caramel Sauce
Serving: 8 Print Chocolate Banana Foster Cake with Orange Foster Caramel Sauce By Great Chefs November 10, 2015 Built in 6-inch round molds, this cake includes chocolate cake, banana-rum mousse, and ganache. The cake is used to line the molds, which are filled with banana mousse and topped with a final slice of cake. They […]
Sun-dried Cherry Charlotte with Green Tea Ice Cream
Serving: 4 Print Sun-dried Cherry Charlotte with Green Tea Ice Cream By Great Chefs November 9, 2015 Chef Will Greenwood created this dessert in homage to Thomas Jefferson, who sun-dried his own cherries, loved ice cream, was fond of tea, and was a connoisseur of fine food and unusual invention. This charlotte is the best […]
Apple-smoked Pork Loin with Caramelized Apples and Yams
Serving: 6 Print Apple-smoked Pork Loin with Caramelized Apples and Yams By Great Chefs November 9, 2015 At the Jefferson Hotel where American cooking takes center stage, Will Greenwood prepared this classic dish. Pork loin is marinated with maple syrup for 24 hours, then smoked with applewood until just slightly pink in the center. It […]
Lamb Chops with Goat Cheese-Macaroni Souffle
Serving: 6 Print Lamb Chops with Goat Cheese-Macaroni Souffle By Great Chefs November 9, 2015 You haven’t had macaroni and cheese till you’ve had this souffle of macaroni and goat cheese, served with sauteed lamb chops and garnished with peas and tiny onions. When the recipe calls for Frenched lamb chops, it is telling you […]
Grilled Swordfish, Thai-style
Serving: 4 Print Grilled Swordfish, Thai-style By Great Chefs October 5, 2015 A thick swordfish steak rides atop a shrimp-rice mousse patty that in turn sits atop a bed of sauteed vegetables. The sauce has Thai flavors — curry, ginger, coconut milk, and pineapple. A spring roll filled with vegetables is the simple accompaniment. Chef […]
Beef Roulade
Serving: 6 Print Beef Roulade By Great Chefs October 4, 2015 Chef Will Greenwood stacks up a hearty entree comprised of a thick slice of beef tenderloin roulade set atop a round of spinach souffle with a potato cake base. Both the souffle and the potato cakes could be used separately with other dishes. The […]
Scallops with Mediterranean Salad
Serving: 4 Print Scallops with Mediterranean Salad By Great Chefs October 2, 2015 Scallops which are infused with bright yellow saffron stock are served atop an orzo salad stuffed in an artichoke cup. Eggplant boats, sun-dried tomato, calamata olives, and greens round out the plate, which is enlivened by saffron and fennel oils. Ingredients Fish […]