Chef Steven Devereaux Greene Named James Beard Award Semifinalist for the Fifth Time
The Umstead is proud to celebrate Executive Chef Steven Devereaux Greene on his recent recognition as a James Beard Award semifinalist, marking his fifth nomination and reaffirming his place among the most respected culinary voices in the region.
At Herons, Chef Greene leads with a philosophy rooted in seasonality, collaboration, and intention. His approach to cuisine reflects a deep respect for ingredients, many of which are sourced locally or grown at our organic farm, allowing menus to evolve naturally throughout the year. Each dish is crafted with precision and artistry, embodying the balance between innovation and restraint that has become a defining characteristic of the Herons dining experience.
A Culinary Journey Defined by Craft and Purpose
Chef Greene’s path to Herons has been shaped by years of dedication to both technique and storytelling through food. His culinary style emphasizes thoughtful composition, refined flavors, and a deep connection to place, creating experiences that feel both sophisticated and deeply personal.
Under his leadership, Herons has earned numerous distinctions, including a Forbes Five-Star designation and Michelin recommendation. Yet for Chef Greene, accolades are not the destination, but rather a reflection of the collective passion and commitment of the entire culinary team.
Leadership Through Mentorship and Community
Central to Chef Greene’s philosophy is his dedication to mentorship and collaboration. Known for fostering a culture of respect, curiosity, and growth within the kitchen, he views culinary excellence as a shared pursuit.
Beyond the restaurant, Chef Greene remains committed to giving back to the community, including his ongoing support of the Frankie Lemmon School and Development Center, where he helps create meaningful experiences that bring joy and connection through food.
A Shared Achievement
This fifth James Beard Award semifinalist recognition honors not only Chef Greene’s individual talent, but also the collective spirit of Herons and The Umstead. Every plate reflects the collaboration between farmers, producers, sommeliers, service professionals, and artisans who contribute to the experience.
As Herons continues to evolve, Chef Greene’s vision remains grounded in the belief that true hospitality lies in creating moments that feel both elevated and deeply human.
We congratulate Chef Greene on this incredible milestone and look forward to welcoming guests to experience the artistry and passion that define his work.
