Culinary Team

Executive Chef Steven D. Greene

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.

Chef de Cuisine Spencer Thomson

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.

Banquet Chef Tanner Marino

Marino first made his impression on Chef Greene in Greenville, South Carolina, as chef de cuisine of Devereaux's, Greene's namesake restuarant. He would ultimately make his foray into banquet cooking at the Hyatt Regency in Greenville as executive sous chef, before relocating to The Umstead.  Tap here for Marino's full bio.

Umstead Uncorked

Wine Tasting

Umstead Uncorked: Red, White, and You!

Join us June 30 for our monthly wine tasting, Umstead Uncorked. Explore the regions of North Carolina and Virginia with Sommelier Hai Tran just in time for July 4th!
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The Umstead Hotel and Spa