THE RITZ-CARLTON LODGE, REYNOLDS PLANTATION

1 Lake Oconee Trail, Greensboro, Georgia 30642 USA
Phone:  +1 (706) 467-0600   •  Map & Directions
...

Georgia’s Bistro: Culinary Team

  Executive Chef, Andrew Litherland
  Executive Sous Chef, Michael Treanor
  Chef de Cuisine, Aaron Baxendale

Executive Chef, Andrew Litherland



Andrew Litherland
Andrew Litherland brings an accomplished skill set and international flair to The Ritz-Carlton Lodge, Reynolds Plantation team. Seasoned in The Ritz-Carlton caliber of customer service and culinary standards, Litherland’s leadership skills and cultured passion for the industry makes him a natural fit for the renowned Lake Oconee resort.

He has held executive chef positions at some of the Southeast’s finest hotels including The Ritz-Carlton, Buckhead and The Hotel at Auburn University. Most recently, Litherland served as executive chef at The Ritz-Carlton, Atlanta in the heart of Georgia’s capital city, where he brought fresh, local and seasonal fare to the forefront of the menu.

A native of Auckland, New Zealand, Litherland began cooking alongside his mother at a young age and became acutely attuned to selecting produce at its peak of ripeness and flavor. Throughout his career, Litherland has drawn inspiration from Auckland, which is best known for its rich seasonal harvests such as blueberries, avocados and red pineapples, and boasts the region’s finest wineries and vineyards. Litherland began his career at age 11, where he roasted and carved lamb and other New Zealand specialty dishes at a local catering company.

As executive chef of The Ritz-Carlton Lodge, Reynolds Plantation, Litherland oversees the culinary programs of the resort’s three distinctive restaurants, Linger Longer Steakhouse, Georgia’s Bistro and Gaby’s by the Lake.

In his spare time, Litherland enjoys visiting his three sons, triplets currently enrolled in The University of Georgia and each active members of the school’s swim team.
Back To Top

Executive Sous Chef, Michael Treanor



Michael Treanor
A professional chef for 15 years, Michael Treanor grew up amid the rich cuisine of “The Hostess City of the South,” Savannah, Georgia. He takes great pleasure by infusing southern ingredients and flavor into his culinary dishes. Chef Michael is the Executive Sous Chef and oversees the menus and dishes in Georgia's Bistro, Linger Longer Steakhouse, Gaby's by the Lake,

He was most recently the Chef de Cuisine at The Ritz-Carlton, Atlanta and launched his professional career as a Sous Chef in The Dining Room at The Ritz-Carlton, Buckhead. Chef Michael previously created modern California cuisine with European, Mediterranean and Asian influences for Wolfgang Puck at Hotel Bel-Air in Los Angeles, California.
Back To Top

Chef de Cuisine, Aaron Baxendale




Georgia’s Bistro chef de cuisine Aaron Baxendale highlights locally-sourced fine dining at The Ritz-Carlton Lodge, Reynolds Plantation’s signature bistro-style restaurant. Previously executive chef of Linger Longer Steakhouse, Baxendale continues to utilize local and regional ingredients in his southern-inspired selections. He hosts seasonal events and specials, such as pig roast cooking demos in the summer and a special New Year’s buffet during the holiday season.

Most recently, Baxendale served as the executive chef of Old Hickory Steakhouse at the Gaylord National Resort in Washington D.C. He spent three years in D.C. before moving to Greensboro, Ga. to The Ritz-Carlton Lodge, Reynolds Plantation.

Baxendale brings an accomplished skill set to Georgia’s Bistro offering more than 12 years of experience in the culinary industry including five years at the luxurious Greenbrier resort, and two years at The Boathouse Club on Martha’s Vineyard.

A Cleveland native, Baxendale attended Le Cordon Bleu at the Pennsylvania Culinary Institute. Following graduation, he completed the American Culinary Federation (ACF) accredited three-year apprenticeship program before relocating to Martha’s Vineyard, where he spent two years as a sous chef at The Boathouse Club.
Back To Top