Foodie Guide

Meet The Chef
Steven Greene

Greene started in the kitchen at 16 when French Chef Pascal Hurtebize noticed his talent and suggested trying Charleston's restaurant scene. Greene's first position in Charleston was at 82 Queen, where he was quickly named sous chef. After two years, he joined McCrady's to work with Chef Michael Kramer. 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, where he worked under chefs Ken Vedrinski and Scott Crawford. In 2005, Greene opened Devereaux's, with a "no boundaries" menu featuring southern classics and modern delights. In January 2007, Greene had the honor of cooking a James Beard House Dinner in New York City. In September 2007, Greene and his team worked with renowned chef Thomas Keller, Chef/Owner of The French Laundry, and in May 2008, Greene will stage with Keller's team in California.

Featured Recipe: Tuna Tartar

Meet The Manager
Blanca Silva

Blanca Silva was born in a small town in Uruguay, South America and was adopted when she was three years old. She grew up in Richmond, VA, where her adoptive parents offered her a world of opportunities and opened her eyes to entertaining, cooking and dining out. Blanca's first step into a food and beverage career was at The Track Restaurant, a fourteen-table, white linen, candlelit, fine dining restaurant in the heart of Richmond. This is where she began to gain her knowledge and experience of great cuisine paired with impeccable wines. She attended Johnson & Wales University in Charleston, SC, and was employed with Maverick Southern Kitchens restaurant group. She was offered the opportunity to be the Guest Service and Reservation Manager at Peninsula Grill, a four-star and four-diamond Relais & Chateau property in the heart of historic downtown Charleston. After making the decision to move to Greenville, SC, Blanca began working with the Table 301 restaurant group as Assistant Manager at Restaurant O. She is now expanding her knowledge and passion for wine and food as the Manager at Devereaux's. She hopes to continue to bring innovative ideas and enthusiasm to the group.