Meet Our Culinary Team
The Faces at Our Forbes Five-Star Restaurant
Led by four time James Beard Award Semifinalist, Executive Chef Steven Devereaux Greene, Herons and One Oak Farm at The Umstead Hotel & Spa draw inspiration from North Carolina’s flourishing Piedmont region, rich culture, and natural beauty. Meet the culinary minds behind the hotel’s signature restaurant and its two-acre farm.
Executive Chef
Steven D. Greene
Voted a semifinalist for the Best Chef in the Southeast by the James Beard Foundation in 2016, 2017, 2019, and 2020 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.
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-star Michelin restaurant, before helping Greene launch Devereaux's in Greenville, South Carolina, which is their first collaboration together.
Sushi Chef
Hyunwoo Kim
A native of South Korea, Chef Hyunwoo Kim brings over 20 years of experience in Korean and Japanese cuisine to his role as Sushi Chef at The Umstead. Known for his precision, balance, and artistry, Chef Kim curates the nigiri omakase offerings at Herons, as well as an evolving sushi menu in the Bar & Lounge. His thoughtful approach celebrates seasonality, technique, and the beauty of simplicity in every bite.