Recent semifinalist for the 2016 Best Chef in the Southeast by the James Beard Foundation, Greene's tenure with The Umstead Hotel and Spa began in 2009. During his post as chef de cuisine Greene guided Herons to its first Forbes Five Star rating. In 2012 Greene departed to hone his skills as executive chef of Cary, North Carolina's ãn New World Cuisine, a restaurant that under his direction received Five Stars from The News & Observer, and was named among "the Triangle's crème de la crème." Greene returned to manage The Umstead's culinary operations in 2014. Tap here to view Greene's full biography.
This marks the second collaboration between Chef de Cuisine, Spencer Thomson, and Executive Chef Steven D. Greene, who joins the Umstead culinary team from Stella's Southern Bistro in Simpsonville, South Carolina. Honing his culinary skills in Charleston, he was drawn to Paris in 2009 to stage for Guy Savoy, a three starred Michelin restaurant, before helping Greene launch Devereaux's in Greenville, South Carolina; their first collaboration together. Tap here to view Thomson's full biography.
Inspired by resourcefulness of classic southern cooking, Executive Sous Chef John Childers takes an elegantly simple approach to his cuisine. Childers joined The Umstead team in 2009 and creates an uncomplicated, high-quality dining experience which showcases a clear marriage with Herons’ sustainable dining philosophy. To view Childers' full biography, tap here.
Pastry Chef Jonathan Fisher most recently served as pastry chef at One Restaurant in Chapel Hill. A Philadelphia native, Chef Fisher brings great artistic expression to his creations, with a philosophy focused on highlighting the juxtaposition between art and food to create thought provoking and artistic dishes with a perfect balance of sweet and savory flavors. Tap here to view Fisher's full biography.