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Graham Greene

Mission: Space Food


Graham Greene has been cooking in Michelin-starred restaurants for the last eight years. A graduate of The Culinary Institute of America, he has spent time in kitchens in NYC, Copenhagen, England and Northern California. In 2016, he moved to San Francisco to help open the restaurant In Situ, a restaurant that replicates iconic dishes from around the world. From there he worked for the same company at their flagship restaurant Benu.


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