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Discover Chef Steven Devereaux Greene's creation, using a variety of stunning carrots from their own One Oak Farm this fall. Chef Greene will be creating a four-course meal, with each course being paired with a different edition of Krug Grande Cuvée.
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A word from
“I appreciate the craftsmanship and attention to detail in every bottle of Krug. Each one tells a story, just like in my kitchen. Paired with Herons’ dishes, it creates a truly memorable experience.”
Steven Greene (Executive Chef)
About the Ambassade
Herons, located at The Umstead Hotel & Spa, has gained national recognition for its progressive American regional cuisine since opening in 2007. Situated in the heart of North Carolina’s flourishing Piedmont region, Herons draws inspiration for its seasonal menus from its surroundings and its own One Oak Farm. Named one of the “101 Best Places to Eat in the World” by Newsweek, Herons delivers a refined and relaxed gastronomic experience. The space features a main dining room with a full view of the kitchen, a semi-private dining room, as well as a private dining room that showcases pottery by local artist Ben Owen. Outdoor seating invites al fresco meals in the spring, summer, and fall. Herons frequently hosts dinners with featured vintners and award-winning guest chefs, as well as monthly ‘Uncorked’ tastings focused on specific wine regions around the globe.
About the Krug Lover
Executive Chef Steven Greene blends his North Carolina heritage with classical culinary training he received from some of the world's celebrated kitchens. Along with his team, he creates refined, seasonal cuisine rooted in Southern flavours. A multi-year James Beard Award nominee for Best Chef: Southeast (2016, 2017, 2019, and 2020), Steven Greene’s approach reflects a commitment to craftsmanship and storytelling. Herons’ wine program has received Wine Spectator’s Best of Award of Excellence since 2011, and Steven Greene's artfully executed, locally driven menu has earned Forbes’ prestigious Five-Star rating annually since 2012. Chef Steven has been a fan of Krug Champagne since his first sip in 2005, drawn to its finesse and elegance. Whenever asked about his preferred way to start a meal, Steven simply answers ‘with a glass of Krug.’ At Herons, it’s become typical for guests to begin their dining experience the same way.
How would you describe your culinary philosophy?
I believe in the human connection. Cooking is nourishment, and to me there is no greater gift. Nature gives us everything we need. The better the ingredients, the better the food.
If you could prepare a dinner for any four guests, who would they be?
My grandmother Nora, Thomas Keller, Maynard James Keenan, and Daniel Boulud.
What is the greatest lesson you have learnt in or outside of the kitchen?
Stay humble and never forget where you came from.
Can you describe any parallels you see between cooking and music?
I think both rely on structure and flow while leaving room for improvisation and interpretation. Both can also be multisensory experiences that can evoke memories and emotions.
What role does music play in your life?
Music plays a huge role in my life. I play guitar and write music almost daily. It is my release, whether listening or playing.
Can you describe your first sip of Krug?
I remember the first time I had Krug in 2005, and I was floored by the finesse and elegance it displayed. I was already a fan of champagne but had never had the chance to taste it until then.
What makes you love Krug?
After visiting Maison Krug in 2016, I realised how much care and thought goes into the bottle. Once you hear how it is made and the philosophy behind the wine, it becomes apparent why Krug stands out.
Krug Ambassades
