Steven Devereaux Greene

Executive Chef

Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, responsible for all of the hotel’s food and beverage operations, including Herons restaurant, The Bar & Lounge and catering. Greene’s tenure with Herons began in 2009 as chef de cuisine; in 2012, he departed to hone his skills as executive chef of Cary’s An New World Cuisine, returning to manage The Umstead’s culinary operations in 2014. Previously, Greene served as chef de cuisine at the Dining Room at Woodlands Resort and Inn in Somerville, S.C.; opened Devereaux’s in Greenville, S.C.; and worked in some of the country’s most celebrated kitchens with the industry’s most esteemed chefs, from Joel Robuchon at MGM Grand to Thomas Keller at French Laundry.