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, Chef Steven Greene's tenure with The Umstead Hotel and Spa began in 2009 as chef de cuisine, where Greene guided Herons to its first Forbes Five Star rating. Greene took over Herons in 2014, and as Executive Chef oversees all food and beverage operations. His passion for using ingredients and products from the rich Piedmont region drive beautifully refined culinary experiences and is evident daily in The Umstead’s award winning dining program. 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.

Herons Restaurant

Herons Restaurant

New Year's Eve Dinner

Whether you are beginning your 2019 celebration or enjoying an intimate evening, let Herons be your destination this New Year’s Eve with our special four course tasting menu.
Reservations
The Umstead Hotel and Spa