Executive chef Steven Devereaux Greene blends his sophisticated style and passion for local foods with his dream of operating an Asian-inspired restaurant. Helming An’s kitchen since January 2012, Greene incorporates his culinary experiences and travels into the menu which showcases the freshest seafood and meats presented in a variety of Southeast Asian preparations.
Taking the role as chef de cuisine at The Umstead Hotel and Spa’s award-winning restaurant Herons in July 2009, Greene prepared locally sourced, artful cuisine in one of the South’s most modern, fine dining restaurants. Under Greene’s discerning leadership, Herons received its first Forbes Five-Star Rating and AAA Five Diamond Award for 2012, previously recognized with the Four-Star Rating and Four Diamond Award for the previous four years. Since opening in 2007, Herons received recognition in Food & Wine, Condé Nast Traveler, Travel + Leisure and Southern Living.
Drawn to the kitchen at age 16, Greene’s innate talent was noticed by French chef Pascal Hurtebize while they worked together at Marigold Market in Greenville, S.C. Hurtebize suggested the vibrant restaurant scene of Charleston, S.C., as an ideal environment for an aspiring chef, sparking Greene’s culinary adventures and career. He began in Charleston in the kitchen at 82 Queen, where he quickly rose to the level of sous chef. Lured away by McCrady’s two years later, he was exposed to chef Michael Kramer’s modern gastronomic artistry. At the Dining Room at Woodlands Resort & Inn, South Carolina’s only Forbes Five-Star Rated restaurant, Greene’s combination of cooking fundamentals and progressive techniques allowed him to advance from executive sous chef to chef de cuisine, where he refined his techniques under several respected Southern chefs, including chef Ken Vedrinski and Herons and The Umstead’s current executive chef Scott Crawford. Working under Vedrinski, who had spent a number of years at the Oriental Hotel in Bangkok, Thailand, Greene learned more about Asian fare and culture and how to incorporate the cuisine’s rich flavors into his own cooking style. He discovered novel ingredients, condiments and techniques using farm-fresh, regional elements.