Skip to main content
Check Availability

Choose Dates

Chef handling pots and pans

Meet Our Culinary Team

The Faces at Our Forbes Five-Star Restaurant

Led by 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.

Chef Steve Devereaux Green in the kitchen

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 Spencer Thomson in the kitchen

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.

Troy Revell pouring a glass of red wine

Wine Director

Troy Revell

A native of Atlanta, GA, Umstead's Wine Director Troy Revell's love of wine began as a hobby.  After 15 years in restaurants a personal wine collection had formed, and he turned his hobby into a career in 2012 at Bin 54 Steak & Cellar. Troy achieved his CMS Certified in 2013 and his WSET Level 3 Certification in Wine in 2017.  He views studying and serving wine as both an art and a science, enjoying finding the balance in his wine lists, which influences his recommendations to diners.