Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, a Cary, NC, hotel lauded for its progressive American regional cuisine. He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge, in-room dining, and catering. Greene’s passion for using ingredients and products from the rich Piedmont region to drive beautifully refined culinary experiences is evident daily in The Umstead’s award-winning dining program. One of the country’s youngest executive chefs to helm the kitchen of a Forbes
Five Star or AAA Five Diamond establishment, Greene was a 2016 and 2017 semifinalist for the James Beard Foundation’s “Best Chef: Southeast” award, a “Rising Star” by Restaurant Hospitality
in 2008, and has twice cooked at the prestigious James Beard House in New York. A consummate Southern gentleman, Greene hails from Ninety Six, SC.