Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, a Cary, North Carolina hotel lauded for its progressive American regional cuisine. He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge and catering.  One of the country’s youngest executive chefs to helm the kitchen of a Forbes Five Star or AAA Five Diamond establishment, Greene is presently a semifinalist for the James Beard Foundation’s 2016 “Best Chef: Southeast” award, one of the most sought-after accolades in the industry. Greene’s tenure with The Umstead began in 2009.  During his post as chef de cuisine, Greene guided The Umstead’s restaurant, Herons to its first Forbes Five Star rating.  Named a “Rising Star” by Restaurant Hospitality in 2008, Greene has twice cooked at the prestigious James Beard House in New York, representing Herons in 2011 and his namesake restaurant Devereaux’s in 2007.