Chef Steven Devereaux Greene - Executive Chef/Partner "We want to provide a high level of cuisine, but do so in a comfortable, interactive setting so people can relax, enjoy their meal and be entertained in the process." Steven Devereaux Greene counts such culinary magnet locations as France, Las Vegas, New York and Charleston, South Carolina among the environments that have informed and inspired his cooking style. Having been drawn to the kitchen at the tender age of 16, Greene’s innate talent was noticed by French Chef Pascal Hurtebize while they were working together at Marigold Market in Greenville, South Carolina.  Hurtebize suggested the vibrant restaurant scene of Charleston as the ideal place for an aspiring chef to cut his teeth, and so began Greene’s adventure in the culinary arts. Greene’s first gig in Charleston was in at 82 Queen, where he quickly rose to the level of sous chef.  After two years, he was lured away by McCrady’s, where he was exposed to Chef Michael Kramer’s modern gastronomic artistry. Drawing upon both cooking fundamentals and progressive techniques, Greene took the reins as sous chef and eventually chef de cuisine at South Carolina’s only Mobil 5-Star restaurant, the Dining Room at Woodlands Resort & Inn. Working under renowned chefs Ken Vedrinski, now of Sienna on Daniel Island, South Carolina and Scott Crawford of Sea Island Plantation in Georgia, Greene refined his techniques. The prospect of opening his own restaurant began to reveal itself along with the sophistication of his cuisine. Greene staged in the famous kitchens of Azul with Chef Michael Bernstein, and in Las Vegas at Joel Robuchon and Alex’s, Alessandro Stratta’s celebrated restaurant at the Wynn. In 2005, Greene transformed a century-old cigar factory in Greenville, South Carolina into his namesake restaurant.  Shortly after its inception, Devereaux’s gained a reputation as one of the premier culinary establishments in the South. In a region steeped in culture and tradition, Devereaux’s surprises the palette with a “no boundaries” menu that features both Southern classics and modern delights. Greene’s recent accomplishments include the addition of Devereaux’s to the prestigious ranks of the Table 301 Restaurant Group and, in January 2007, the honor of cooking a James Beard House Dinner in New York City.  He has also been invited to participate in the 2006 Southern Exposure, 2007 Beaufort Food and Wine Festival, 2007 St. Michael’s Food and Wine Festival and 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, The French Laundry, in Napa, California. Chef Keller and his team worked with the culinary team at Devereaux's to provide a multi-course wine dinner for VIP Weekend Pass holders of Southern Exposure. More than 100 guests enjoyed an unforgettable meal as part of the seven restaurant Guest Chef Wine Dinners on Saturday, September 15th. In follow up to working together in September 2007, Greene staged with Keller’s team in California for several weeks in May 2008. Most recently, Steven Devereaux Greene has been recognized as a “2008 Rising Star” in leading national restaurant industry publication Restaurant Hospitality. The full-page feature on chef Greene in the August issue recognizes his work with Thomas Keller and his recent debut at the James Beard House in New York. Restaurant Hospitality is read by over 100,000 industry professionals.