Our Culinary Team

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 three-acre farm.


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Steven Devereaux Greene

executive chef

Steven Devereaux Greene is the Executive Chef of Herons at The Umstead where he combines his Carolina roots with classical training from some of the world’s most esteemed kitchens. Known for his progressive approach to American regional cuisine, Chef Greene highlights the bounty of the Piedmont through seasonal dishes inspired by The Umstead’s own One Oak Farm.

A multi-year James Beard Award semifinalist for Best Chef: Southeast, his leadership has guided Herons to earn Forbes’ Five-Star recognition and Wine Spectator’s Best of Award of Excellence. Named a Krug Ambassade in 2025, Greene continues to define The Umstead’s culinary philosophy of storytelling and a deep connection to place.

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Spencer Thomson

chef de cuisine

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.

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Lia Benedetto

Executive Pastry Chef Lia Benedetto, a New York native classically trained in the city’s acclaimed kitchens, brings more than 15 years of experience to The Umstead. Nationally recognized for her modern, elegant desserts, including her Pastry Arts Magazine, featured creation, the “Golden Chocolate Raspberry”, she leads the pastry program with artistry and innovation, crafting refined experiences that balance indulgence with inclusivity. Her seasonal desserts leave a lasting impression, are visually stunning and meticulously executed.

pastry chef
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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 Umstead’s Bar & Lounge. His thoughtful approach celebrates seasonality, the beauty of simplicity in every bite.

sushi chef
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Wine Director Hannah Barton, born in England and raised in Raleigh, brings nearly two decades of hospitality experience to The Umstead Hotel and Spa. Since joining the team in 2019 as Assistant Sommelier and later serving as Manager of Herons, she has shaped a guest-centered approach to wine that blends technical expertise with genuine hospitality. A Certified Sommelier through the Court of Master Sommeliers and currently pursuing her WSET Diploma, Hannah leads the wine program with intention and curiosity, curating thoughtful pairings and memorable experiences designed to enhance each guest’s journey at the table.

wine director

Hannah Barton