An New World Cuisine Names Executive Chef


The Umstead Hotel and Spa in Cary, North Carolina, is pleased to announce that chef Steven Devereaux Greene has been promoted to executive chef of An New World Cuisine, a restaurant that shares its ownership with the hotel.

As chef de cuisine of Herons, Greene guided The Umstead’s signature restaurant to receive its first AAA Five Diamond Award and Forbes Five-Star Rating, one of just 25 restaurants worldwide to receive the prestigious honor. His culinary accomplishments, innate talents, and discerning leadership skills made him an ideal candidate for the position of executive chefof An New World Cuisine.

In his new position, Greene will blend his sophisticated style and passion for local foods with his dream of operating an Asian-inspired restaurant.

Throughout Greene’s culinary career, he has developed dishes that showcase Asian ingredients and preparations. As chef de cuisine of The Dining Room at The Woodlands Inn & Resort in Summerville, South Carolina, he worked under renowned chef Ken Vedrinski, who had spent a number of years at the Oriental Hotel in Bangkok, Thailand.

His mentor’s affinity for Asian fusion challenged Greene to learn 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.

When Greene opened his namesake restaurant Devereaux’s in Greenville, South Carolina, in 2005, he infused his knowledge of Asian ingredients and culinary styles throughout the menu, embracing the balance of robust flavors with delicate finesse.

“I am extremely grateful for the support of our ownership and am eager to follow my vision while remaining a part of this culinary family,” Greene says. “Through various experiences and opportunities, my enthusiasm lies in Asian cuisine, and I am thrilled to begin this new journey.”  

An New World Cuisine, an iconic regional Asian restaurant located in Cary, North Carolina, will continue to present a comprehensive sushi menu and the freshest seafood and meats presented in a variety of Southeast Asian preparations. Additionally, Greene’s ideals of sourcing local produce and bringing the farm to the table will be a welcomed enhancement to An’s exquisite cuisine.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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