The Umstead Hotel and Spa today introduced Scott Crawford as Executive Chef of its signature restaurant, Herons . Known for his refined American cooking, Crawford comes to The Umstead from The Georgian Room at The Cloister Hotel at Sea Island, Georgia, a Mobil Travel Guide Five-Star awarded restaurant.

"Crawford brings exceptional culinary talent, experience leading two five-star dining rooms, and proven professionalism to our luxury property," says General Manager, Jim Beley. "We’re confident that in Crawford’s hands our entire food and beverage program will be reinvigorated, reflecting our commitment to superior quality in product, presentation, service and concept; and furthermore, that Crawford will fulfill owner Ann Goodnight’s vision for Herons to be a beacon for food-savvy travelers and local diners alike.”

Crawford, a graduate of the American Culinary Academy in Tampa, Florida, enjoyed stints in his early career with chef Norman Van Aken at Norman’s in Miami and at the Black Cat in San Francisco before joining The Ritz Carlton’s Amelia Island Resort as their Chef de Cuisine, first of Café 4750, then in 2001 as Chef de Cuisine of their AAA Five-Diamond awarded dining room.

In 2004, Crawford earned Five-Stars from Mobil Travel Guide for his regional American cooking as Executive Chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville, SC, before being hired away in 2006 to his most recent post as Executive Chef of The Georgian Room at The Cloister Hotel in Sea Island, Georgia. There, Crawford’s coastal Georgian cuisine earned critical praise, including five coveted stars from Mobil Travel Guide, “Best New Restaurant” in Esquire Magazine , and Wine Spectator featured it saying, “Crawford’s style of haute cuisine is buoyed by regional flavors and based on produce gleaned from small, area farms…”

When asked about his new position, Crawford explained, "This is a unique opportunity to create an authentic food and wine experience that reflects this spectacular contemporary hotel in North Carolina, and such a diverse and agriculturally rich area.” Crawford, whose first menu will be available in late Spring, explained “I believe in the chef-farmer concept — the importance of bringing together the nearby farmer who has a passion for organic produce or farm-raised meats with the chef who has a passion for optimizing rather than masking their natural flavors; this will be one of our priorities at Herons."