Meet Chef William “Bill” Green.
Chef Bill Green is the heart and soul behind the Gullah Grub Restaurant. For over 15 years, he and his family have been delighting diners with authentic Gullah cuisine. The restaurant, which also caters, serves Gullah family recipes for seafood gumbo, shrimp and grits, collard greens, BBQ ribs, chicken, mac and cheese, cornbread and more.
Bill’s culinary practices follow traditional Gullah rules.
Each season offers a unique harvest. Eating in season helps protect the earth and maintain ecological balance. For instance, Gullah people traditionally only consume oysters from September to December. This practice, aimed at allowing oyster beds to mature, is now often neglected, leading to over-harvesting.
He encourages all to support local farmers and eat fresh. Choosing to eat locally has several benefits. By supporting small farmers, you help sustain local agriculture and reduce the environmental impact of food transportation. The term “organic” is increasingly popular today, but for the Gullah people, organic eating has been a way of life for centuries. Plus, local foods are often fresher and free from the genetic modifications seen in hothouse produce.
Bill is not just a chef but also a farmer, huntsman, and documentarian, but a celebrity!
Green and the Gullah Grub Restaurant on St. Helena Island grabbed the spotlight on the Travel Channel’s No Reservations in 2007. The late Anthony Bourdain shared a memorable meal of Frogmore Stew with Bill and his family.
His many DVDs are for sale on his website’s “Grub Shop.” His cooking videos invite you to master the “Gullah Free Hand” cooking style with step-by-step guidance to cook shrimp, fried chicken, oysters, and more. In his autobiographical documentary, he shares his experiences as a huntsman, horseman, and hound trainer. And Sara and Bill Green’s short documentary, Bill & Sara Growing Gold, focuses on cultivating Carolina Gold rice. This program includes some of Bill’s favorite Gullah rice recipes.
He is dedicated to preserving and sharing Gullah culture and food.
For several years, Bill and his wife Sara have been teaching the youth in Beaufort, South Carolina, how to grow and prepare food rooted in Gullah traditions. Their latest project focuses on rice—a staple crop that once made South Carolina wealthy. This knowledge, deeply connected to West African origins and the enslaved people, is being revived by the Green family. They use Gullah foodways to educate the community about Africa, the slave trade, and the significant contributions African Americans have made to shaping America.
The couple even has their own Gullah Cooking School to educate young and aspiring chefs and share their knowledge.
Want to know more about Bill Green? Make sure to visit Gullah Grub in person or check out their website and Facebook pages.
Gullah Grub Restaurant
877 Sea Island Pkwy.
Saint Helena Island, SC 29920
843-838-3841
