Yardbird Group
Kurtanna Green is an experienced culinary professional with a comprehensive background in kitchen management and operations. Currently serving as Executive Sous Chef at Yardbird Group since January 2020, Kurtanna oversees daily Back of House (BOH) operations, including scheduling, budget management, and inventory control. Previous roles include Sous Chef at Talento Restaurant, Executive Chef at the dinerbar and Uncle Jacks Steakhouse, and Chef positions at various establishments such as BR Guest Hospitality and Kimpton Hotels and Restaurants. Kurtanna holds a Culinary Arts degree from New York Restaurant School and possesses a strong track record in training, menu development, and operational oversight.
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Yardbird Group
Bringing the best American dishes and ingredients from Florida and Georgia to the table since 2011, Yardbird, a 50 Eggs Hospitality Concept, has since garnered the praises of the James Beard Foundation as a semi-finalist for "Best New Restaurant South" and as one of Bon Appétit's "50 Best New Restaurants" in 2012. Yardbird sticks to the values of tradition, family, and community with a menu of "culture-nurturing" dishes intended for sharing. A warm, comforting environment lets guests feel relaxed and at home while dining at Yardbird. Traditional American touches add to the nostalgia, like antique candlestick holders, wildflowers on all the tables, and handmade light fixtures outfitted with Edison bulbs in Mason jars.