ourstory

Anastasia Worrell founded The Green House as a restaurant devoted to local, seasonal plant-based fare, and from the beginning, the cooking school grew naturally out of the enthusiasm of its guests. Again and again, diners expressed a desire to recreate the food at home, often remarking that they would happily eat vegetarian if they knew how to cook this well. In response, weekly classes began about a year after the restaurant opened, and those early sessions evolved into a true school when Dexter Spencer joined as head chef.

Together, Anastasia and Dexter created a curriculum that taught the essentials of home cooking with the flavor, confidence, and refinement of restaurant cuisine, while emphasizing accessible ingredients and adaptable techniques for cooks of every level. Over time, the program expanded from weekly classes to full Saturday sessions, and today it stands as its own entity, offering day-long, weekend-long, and week-long experiences.