Meet Teren Green | Performance Chef

We had the good fortune of connecting with Teren Green and we’ve shared our conversation below.

Hi Teren, what role has risk played in your life or career?
In my career, I’ve been faced with tough decisions where there was no clear “right” answer. Taking risks has been a necessary part of my growth—whether it was walking away from a steady job to chase a bigger opportunity, or stepping into a role I wasn’t 100% sure I was ready for. When risk shows up, I slow down, gather advice from a few trusted voices in my circle, and then lean into my instincts. Most of the pivotal moves in my career—from working overseas to building new culinary programs—came from trusting that first gut feeling, even when it felt uncomfortable. Risk has never been about being reckless; it’s been about betting on myself.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Nothing in the culinary world comes easy—especially when you’re just starting out. I began as a beginner like everyone else, grinding it out in small kitchens, learning on the fly, and trying to figure out who I was as a chef. But what kept me going was the love I had for serving people—feeding them in a way that felt personal and powerful.

About eight years into my journey, I found my lane in the world of sports and entertainment. That’s when everything changed. Cooking for elite athletes gave me a stage where my performance mattered just as much as theirs. I see it like this: they put their bodies on the line, and I help fuel them for greatness. In a way, I get to live through them—pushing myself to deliver meals that are just as high-level as the work they put in on the field.

What sets me apart is my dedication to custom performance-based hospitality. Most teams have never had a chef who’s fully dedicated to their culinary needs—someone who understands food as fuel, but also as culture, comfort, and care. I build every menu from scratch, down to the flavor profiles, dietary requirements, and energy demands of each training day. I’m proud to say I’ve raised the standard of what athletes eat and how they’re taken care of.

It wasn’t easy getting here. I’ve dealt with burnout, doubt, and being underestimated. But I kept showing up, kept serving, and kept learning. One of the biggest lessons I’ve learned is that you have to be willing to grow without losing your identity. Your story is your seasoning.

What I want the world to know is that I’m not just cooking meals—I’m building a legacy. One plate at a time.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I just moved to San Diego to join San Diego Wave FC as their Executive Performance Chef, so I’m still getting to know the city—but I’ve already got a few go-to spots and experiences I’d line up for a week of good vibes and great food.

Day 1: Game Day & Night Out
We’d kick things off with tickets to a San Diego Wave FC game at Snapdragon Stadium—no better way to get immersed in the city’s energy than supporting one of the best teams in women’s soccer. After the game, we’d head downtown for drinks—maybe Noble Experiment for something speakeasy-style, or Raised by Wolves for the vibe and the cocktails.

Day 2: Chill Vibes & Sushi Night
Recovery day. We’d spend the morning by the beach in Del Mar or Torrey Pines, just soaking up the sun and walking the cliffs. For dinner, I’d take them to one of my favorite local sushi spots near my place—Japanese cuisine is one of my favorites because of the precision, balance, and respect for ingredients.

Day 3: Culinary Tour & Sunset Views
We’d spend the day hopping around San Diego’s food scene—starting with brunch at Morning Glory in Little Italy, followed by exploring the Liberty Public Market. Then catch the sunset from Sunset Cliffs and grab tacos from a local hidden gem like Tuetano Taquería or Salud! in Barrio Logan.

Day 4: Food, Art & Culture
We’d check out the art scene in Balboa Park, hit the San Diego Museum of Art or the Museum of Us, and maybe take a midday break at Panama 66 for lunch. Dinner could be at Herb & Wood—creative plates, beautiful space, and great service.

Day 5: Chef’s Night In
This night’s for me to do my thing—we’d stay in and I’d cook a full performance-style meal like I would for the team. High flavor, anti-inflammatory ingredients, athlete-tested, chef-approved. Maybe grilled salmon with a coconut ginger quinoa, roasted seasonal veg, and a fresh mango-lime sauce.

Day 6: North County Escape
We’d head up the coast to Encinitas or Oceanside—catch a surf lesson, grab coffee from Lofty Coffee, then eat dinner at The Plot or Campfire. Both have fire food and a sustainable mindset that I respect as a chef.

Day 7: Wind Down
Final day, we’d keep it light. Walk around Seaport Village, maybe grab a massage or hit a spa. One last meal with a view—George’s at the Cove in La Jolla, watching the sun dip into the Pacific.

San Diego’s a mix of laid-back and high-energy, just like me. It’s a perfect place to reset, refuel, and create some unforgettable memories.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
First and foremost, I have to give all the glory to God and our Lord Jesus Christ. My journey hasn’t always been easy, but my faith has been my foundation through every high and low.

Next, my mom deserves a huge shoutout. She’s always had this way of bringing me back down to earth—not in a discouraging way, but in a real and loving one. While I’ve always been a dreamer, she helped me see the world for what it truly is and taught me how to navigate it with strength, purpose, and grace. Her wisdom and ability to reason with me gave me the balance I needed to turn my creative vision into something real.

Instagram: @Chef_Teren

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Image Credits
Teren Green