Chef de Cuisine
Cary, NC, USA
Steven Devereaux Greene counts such culinary destinations as France, New York, Las Vegas and Charleston, S.C., among the influences that have helped inspire and define his contemporary American cooking style. Taking the role as chef de cuisine at The Umstead Hotel and Spa’s award-winning restaurant Herons in July 2009, Greene prepares locally sourced, artful cuisine in one of the South’s most modern, fine dining restaurants.
