Culinary Team


Executive Chef Steven D. Greene

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. Click here to view Greene's full biography.

Executive Sous Chef Tim Morton

Tim Morton harnesses his multilateral background to execute the vibrant and farm-focused cuisine of Herons and The Umstead Hotel and Spa. Morton's most recent time as chef tournant of Chicago's famed Alinea Restaurant provided him with the passion to joining the culinary team at The Umstead Hotel and Spa. Click here to view Morton's full biography.

Chef de Cuisine John Childers

Inspired by the resourcefulness of classic Southern cooking, Childers takes an elegantly simple approach to his cuisine at Herons. Childers joined the team in 2009 and quickly ascended Herons' culinary ranks being promoted to Chef de Cuisine in 2012. Click here to view Childers' full biography.

Pastry Chef Evan Sheridan

Pastry chef Evan Sheridan most recently served as pastry chef at the award-winning Inn at Little Washington in Va. An Iowa native, Sheridan received his training from the French Pastry School in Chicago. Click here to view Sheridan's full biography.

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