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Voted a semifinalist for the Best Chef in the Southeast by the James Beard Foundation in 2016, 2017, and 2019, Chef Steven Devereaux Greene’s background includes work in some of the country’s most celebrated kitchens.  After serving as chef de cuisine at the handsomely awarded Dining Room at Woodlands Resort and Inn, Greene was inspired to open his namesake restaurant, Devereaux’s, which quickly became a mainstay in Greenville, S.C. Beginning his tenure with The Umstead Hotel and Spa began in 2009 as chef de cuisine, Greene guided Herons to its first Forbes Five Star rating. He took over Herons in 2014, and as Executive Chef oversees all food and beverage operations. His passion for using ingredients and products from the rich Piedmont region drive beautifully refined culinary experiences and is evident daily in The Umstead’s award winning dining program.

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