Steven Devereaux Greene (The Umstead Hotel and Spa)  

Chef Greene

Chef Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa in Cary, N.C., responsible for all of the hotel’s food and beverage operations, including Herons restaurant, The Bar & Lounge and catering. 

Greene’s tenure with North Carolina’s premier hotel, lauded for its progressive American regional cuisine, began in 2009.  During his post as chef de cuisine Greene guided Herons to its first Forbes Five Star rating.  In 2012 Greene departed to hone his skills as executive chef of Cary’s An New World Cuisine (An), a restaurant that under his direction received Five Stars from The News & Observer, and was named among “the Triangle’s crème de la crème.”  Greene returned to manage The Umstead’s culinary operations in 2014.

Greene has worked in some of the country’s most celebrated kitchens with the industry’s most esteemed chefs, from Joel Robuchon at MGM Grand to Thomas Keller at French Laundry. After serving as chef de cuisine at the Dining Room at Woodlands Resort and Inn, in Somerville, S.C., Greene was inspired to open Devereaux’s in Greenville, S.C.  His namesake restaurant would ultimately join the prestigious ranks of the Table 301 Restaurant Group to make way for Greene’s first post with The Umstead.

Michael Kramer (The Lazy Goat, Table 301) 

Chef Kramer

Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.

A graduate of the California Culinary Academy in San Francisco, he spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning.

Following graduation, he moved to Wolfgang Puck’s Spago in Los Angeles and then to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing. After his tenure at the Mansion, Chef Kramer was recruited to open McCrady’s in Charleston, SC, which quickly earned national acclaim. Seven years later Kramer opened Voice restaurant (2008) at the acclaimed Hotel Icon in Houston, again quickly gaining national acclaim with numerous awards and accolades. 

Recently, Chef Kramer has opened the Tasting Room at City Centre, Felix 55, and is currently working with Table 301 Restaurant Group as Executive Chef of Culinary Operations.

Chef Kramer currently resides in Greenville South Carolina and enjoys spending time with his son Evan and dogs Buddy and Roxy—and continues to be an avid cyclist.


Ken Vedrinski (Trattoria Lucca, Coda del Pesce 

Chef Vedrinski

Chef Ken Vedrinski is executive chef, owner and sommelier of Trattoria Lucca in downtown Charleston and his newly opened all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce.

Moving deftly through an award-winning career spanning decades, and a variety of haute cuisine styles, Chef Ken Vedrinski has found his passion and heritage in Italian fare. A three time James Beard Award semi-finalist, he has found his “place” in Charleston, a coastal city rich with fresh bounty from the land and sea, and a long way from land-locked Columbus, Ohio where he was born.

Vedrinski grew up cooking in his grandmother’s kitchen under her passion-infused, Italian-influenced tutelage. He was an eager student with such fervor for food that it led to his degree in restaurant management from Columbus College and a three-year apprenticeship under Certified Master Chef Hartmut Handke. His lifelong passion and career was ignited. Years later, Vedrinski was also awarded an Honorary Doctorate Degree in Culinary Arts from Johnson and Wales University.

His first role as an executive chef was at the acclaimed Opus Restaurant in the former Swissôtel Atlanta, where his talent was quickly lauded when Opus was named “One of the Best New Restaurants in America (1991),” by Esquire Magazine. Chef Vedrinski was an early adopter to the practice and promotion of farm to table freshness as he heralded Georgia homegrown foods, landing him a spot on The Today Show.

Vedrinski also served as executive chef at The Restaurant at Woodlands Inn & Resort where he earned the only Mobile Five-Stars awarded to a South Carolina restaurant. In 2002, the restaurant received the only perfect food score in North America by Condé Nast Traveler. 

Vedrinski then moved to Daniel Island, a suburb of Charleston, where he co-owned and operated Sienna Restaurant, his first professional commitment to exclusively Italian cuisine. Once again, Esquire Magazine took notice with yet another, “One of the Best New American Restaurants (2004),” designations. (“Were I to award points in this annual restaurant survey, only Sienna would get a ten solely for its cooking.” John Mariani, Esquire Magazine)

Vedrinski opened Trattoria Lucca in 2008, acting as sole owner, executive chef and sommelier; it was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a James Beard Award semi-finalist for Best Chef in the Southeast in 2011. With a devoted local following and industry acclaim, Ken Vedrinski, Trattoria Lucca and Coda del Pesce are redefining Italian cuisine in the Lowcountry.

Evan Sheridan (The Umstead Hotel and Spa) 

Chef Sheridan

Chef Evan Sheridan is pastry chef of the Forbes Five Star, AAA Five Diamond The Umstead Hotel and Spa and its signature restaurant, Herons. He brings a great craftsmanship to his post, with a focus on clean, straightforward ingredients that are balanced in flavor.  His presentation style is simple and refined; a natural complement to The Umstead’s sensibilities, and his culinary background spans both savory and sweet, which gives him a unique perspective that elevates The Umstead’s pastry program.  

He works closely with culinary farmer Maggie Lawrence at the nearby Culinary Farm on SAS Campus to source the freshest ingredients, such as eucalyptus for ice cream, and he relies on local producers to ensure his creations reflect the region’s best fare. Chocolate is a particular specialty, and Sheridan competed in the 2012 World Chocolate Masters U.S. Selection Finals.  

Chicago-trained, Sheridan most recently served as pastry chef at the award-winning Inn at Little Washington in Va.  An Iowa native, Sheridan received his training from the French Pastry School in Chicago and resides in Cary, N.C. with his wife and two young daughters.