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New Executive Chef Named for Cary's Umstead Hotel and Spa

Chef Greene will be responsible for all of the hotel’s food and beverage operations including Herons, The Bar & Lounge and Catering.
Chef Greene will be responsible for all of the hotel’s food and beverage operations including Herons, The Bar & Lounge and Catering.
The Umstead

The Umstead Hotel and Spa named Steven Devereaux Greene executive chef of the hotel and its signature restaurant, Herons on June 9. In his new role he is responsible for all of the hotel’s food and beverage operations including Herons, The Bar & Lounge and Catering. Greene’s appointment marks his return to North Carolina’s premier hotel, known for its progressive American regional cuisine. As chef de cuisine for The Umstead from 2009-2012, Greene guided Herons to its first Forbes Five Star rating.

“Steven is an extraordinary leader, and I am happy to welcome him back to The Umstead,” said Jim Beley, general manager of the hotel. He continued, “I know he will bring a fresh perspective to our team, and continue the hotel’s tradition of serving highly creative cuisine in an environment of refined service.”

Since 2012,Greene has honed his skills as executive chef of Cary’s An New World Cuisine (An), a restaurant that under Greene’s direction received Five Stars from The News & Observer, and was named among “the Triangle’s crème de la crème.” An, which shares ownership with The Umstead, will continue to receive creative leadership from Greene as its culinary director, with menus executed by chef de cuisine Josh Hughes.

“I am thrilled to return to The Umstead to oversee all aspects of its successful food and beverage program. I look forward to working with our Culinary Farm on SAS Campus and to implementing my own vision, while encouraging the continued creativity of my colleagues," stated Greene.

Greene has 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. After serving as chef de cuisine at the Dining Room at Woodlands Resort and Inn, in Somerville, S.C., Greene was inspired to open Devereaux’s in Greenville, S.C. His namesake restaurant would ultimately join the prestigious ranks of the Table 301 Restaurant Group to make way for Greene’s first post with The Umstead.

Greene replaces Executive Chef Scott Crawford, who will be opening his own restaurants later this year and in 2015.

Located in Cary, North Carolina, The Umstead is just minutes from the Raleigh-Durham International Airport and Research Triangle Park, and within a short drive of Raleigh, Durham, and Chapel Hill.