Who We Are

Sarah Reynolds Green was born on St. Helena Island, the third child of David Buster and Julia Reynolds. She is a mother, educator, social worker, school counselor, and farmer whose life’s work centers on community care, land stewardship, and cultural preservation.

In 1969, Sarah left St. Helena Island to attend Spelman College in Atlanta, Georgia, where she earned a Bachelor of Arts in Teaching. While in Atlanta, she became active in the civil rights movement through the Student Nonviolent Coordinating Committee (SNCC) and worked in the Voter Registration Office of Congressman John Lewis. Supported by strong parents, teachers, and family members, Sarah developed a lifelong commitment to excellence, service, and leadership.

Before returning home, Sarah owned and operated The Conscious Children’s Center in Atlanta and co-owned a health food store, Freedom Foods. In 1989, she returned to St. Helena Island with her husband, Dr. Llaila Afrika, and their young son to assist her mother during a land ownership dispute. Confronted with limited access to fresh, organic food, Sarah began growing her own—cultivating organic produce on land originally purchased by her paternal great-grandfather in 1893.

In 1999, she expanded the farm to a larger parcel acquired by her maternal great-grandfather in 1865, engaging neighborhood youth in hands-on farming while teaching cooperation, responsibility, and self-sufficiency through planting, nurturing, growing, and harvesting organic produce.

In 2008, Sarah met Bill Green, a renowned Gullah chef, owner of Gullah Grub, and manager at the South Carolina Coastal Community Development Corporation. Together, they distributed healthy, organic produce to community shareholders. The couple married in 2009 and launched the Gullah Cooking School, blending foodways with history, character development, leadership training, and cultural education rooted in Gullah traditions.

Since their first graduation in 2011, the Gullah Cooking School has graduated approximately 150 students.

Sarah’s work has been featured in A Better Place, Bon Appétit: Lowcountry Roots Remixed, The New York Times (“Stirring Up an Indigo Arts Revival in South Carolina”), and Searching Out the Hidden Stories of South Carolina. Today, Sarah and Bill continue to nourish their community—feeding families, mentoring youth, and advancing spiritual, personal, academic, and professional growth while honoring and sustaining Gullah culture.

Chef Bill Green has been featured on several nationally recognized television programs, including Martha Stewart Living, Anthony Bourdain: No Reservations, and most recently Padma Lakshmi: Taste the Nation. His approach to Gullah cooking emphasizes fresh, seasonal ingredients—prepared in the same way his ancestors cooked for generations.

A global audience of Gullah cuisine enthusiasts follows Chef Green through his vibrant, step-by-step YouTube series, Bill Green’s Gullah Cooking, where he combines culinary instruction with storytelling and Gullah language, preserving tradition while teaching technique.

Chef Green hails from James Island, South Carolina. He is the third of nine children born to the late William and Ruth Green. From an early age, he developed a deep connection to the land, culture, and foodways of the Sea Islands—where his West African ancestors were enslaved for centuries. For more than 40 years, he has worked as a professional huntsman and chef. Today, he continues to nurture those lifelong skills as a farmer, fisherman, huntsman, horse whisperer, and dog trainer.

As owner of the renowned Gullah Grub Restaurant on St. Helena Island, Chef Green prepares Gullah dishes inspired by cherished family recipes and the lived experiences of the Sea Islands. His food draws devoted local residents and visitors from around the world, reflecting a lifetime spent living with the land and in harmony with nature.

Beyond the restaurant, Chef Green and his wife, Sarah, co-manage and operate the Marshview Community Organic Farm. There, they teach youth and adults how to live off the land through farming, fishing, cooking, and hunting. Their mentoring programs also provide hands-on cooking instruction and restaurant management experience.

The Greens are deeply committed to serving the St. Helena Island community. They are active members of The Family of Messiah YahuShuah Assembly. Sarah served as Parent Liaison at St. Helena Elementary School and retired in 2020. She is also a writer, producer, and director of multiple productions through The Gullah Way Theatrical Production, which centers Gullah history, culture, and heritage.

In response to the COVID-19 pandemic, the Greens—along with family members and volunteers—began preparing and distributing hot meals each Thursday, providing an average of 640 meals weekly to St. Helena Island residents and local churches.

Gullah Grub Restaurant is more than a place to eat—it is an experience. And if you are fortunate, Chef Green may make an appearance, sharing stories from his remarkable life and the rich history behind every dish.