Steven Devereaux Greene

Steven Devereaux Greene is the Executive Chef of Herons at The Umstead Hotel and Spa in Cary, NC, an acclaimed destination known for its progressive American regional cuisine. In his dual role as Culinary Director, Greene oversees all dining operations across the property, including Herons, The Umstead Bar & Lounge, in-room dining, private events, and catering.

Greene’s commitment to showcasing the bounty of the Piedmont region is evident in every aspect of The Umstead’s award-winning culinary program. Under his leadership since 2009, Herons has earned a prestigious Forbes Five-Star rating, one of only 79 restaurants globally to hold that honor.

Greene has been recognized multiple times by the James Beard Foundation as a semi-finalist for “Best Chef: Southeast” (2016, 2017, 2019, 2020) and was named a “Rising Star” by Restaurant Hospitality in 2008. A consummate Southern gentleman, Greene hails from Ninety Six, SC.