Culinary Team

Executive Chef Steven D. Greene

Voted a semifinalist for the Best Chef in the Southeast by the James Beard Foundation in 2016 and 2017, Greene's tenure with The Umstead Hotel and Spa began in 2009 after leaving his namesake restaurant Devereaux’s, where he was named a “Rising Star” by Restaurant Hospitality in 2008. During his post as chef de cuisine Greene guided Herons to its first Forbes Five Star rating. Greene took over 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.

Pastry Chef Jonathan Fisher

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.

Easter Buffet


Easter Buffet

Celebrate the Easter Holiday this spring in Herons. This special buffet features a variety of savory food stations and displays alongside our famous Easter Garden filled with chocolate bunnies and eggs.
Easter Brunch
The Umstead Hotel and Spa