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Chef Steven Greene

Executive Chef,  Devereaux's

 

Steven Greene's career, while short in years, has been full of influence and education from some of the most respected chefs in the world. Chef Greene’s exposure to food began at the tender age of 16 in Greenwood, SC, at Marigold Market under French chef Pascal Hurtebize. At the advice of Chef Pascal, Greene left for Charleston where he worked at 82 Queen, quickly rising to the level of sous chef. 

After two years, Steven left the Queen for McCrady’s where he was exposed to a more “modern cuisine” with Chef Michael Kramer. Steven’s next stop, as a 22-year-old, was as sous chef, and eventually chef de cuisine, at South Carolina’s only Mobil Five-Star restaurant, the Dining Room at Woodland’s Resort & Inn. Steven worked under Ken Vedrinski, of Sienna on Daniel Island, SC, and Scott Crawford of Sea Island Plantation in Georgia. It was at Woodland’s that Greene began to truly show the talent that led to opening his own restaurant. Chef Greene spent time in France gaining exposure to such world-renowned restaurants as Guy Savoy and Pierre Garnier. He later worked as Stagiaire in famous kitchens such as Azul with Chef Michelle Bernstein, Joel Robuchon in Las Vegas and Alex’s, Alessandro Stratta’s eponymous restaurant at the Wynn in Las Vegas.
 
In 2005 Chef Greene transformed a century-old, Greenville, SC, cigar factory into a first rate restaurant that is quickly becoming one if the most recognized culinary establishments in the South. Devereaux’s “no boundaries” menu, features a mix of new age and southern classics. Recently Devereaux’s joined the successful Court Square Restaurant Group.
 

In January 2007, Greene had the honor of cooking a James Beard House Dinner in New York City and in July 2007 was one of the 30 chefs invited nationwide to participate in The Culinary Vegetable Institute's fifth annual Food & Wine Celebration. 

As part of Southern Exposure 2007, a three-day food, wine and music event in Greenville, SC, Greene and his team had the opportunity to work with renowned chef Thomas Keller, chef/owner of The French Laundry, in Napa, CA. Chef Keller and his team worked with the culinary at Devereaux's to provide a multi-course wine dinner for VIP Weekend Pass holder of Southern Exposure. More than 100 guests enjoyed an unforgettable meal as part of the seven restaurant Guest Chef Wine Dinners on Saturday, September 15.

In follow up to working together in September 2007, Greene will stage with Keller's team in California for several weeks in May 2008.