THE RITZ- CARLTON REYNOLDS, LAKE OCONEE

1 Lake Oconee Trail, Greensboro, Georgia 30642 USA
Phone:  +1 (706) 467-0600   •  Map & Directions
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Linger Longer Steakhouse: Culinary Team

  Executive Chef, Andrew Litherland
  Executive Sous Chef, Michael Treanor
  Chef de Cuisine, Chris Heath

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.
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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.
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Chef de Cuisine, Chris Heath




Chef Chris Heath operates at the helm of Linger Longer Steakhouse, the classic, American steakhouse at The Ritz-Carlton Lodge, Reynolds Plantation, where he manages the restaurant’s team, oversees all culinary operations and ensures each guest receives an incomparable fine dining experience. With over 27 years of professional culinary experience in various cities, he brings a diverse skill set to the resort’s renowned food and beverage team.

Heath began work in 2002 as kitchen manager at Roy’s Hawaiian Fusion Restaurant in Orlando, Fla. Soon after, he accepted his first executive chef position in 2004 at the Lake Region Yacht and Country Club in Winter Haven, Fla., where he was responsible for day-to-day operations of the $3 million annual food and beverage operation, including two restaurants, a concession stand, two bars and a catering service. In 2008, Heath became executive chef and partner of Lazy Susan’s Restaurant and Bar in Dade City, Fla., and designed the establishment’s kitchen, developed the menu, secured all permits and oversaw all inspections before its grand opening.

From 2009 to 2012 prior to his relocation to The Ritz-Carlton Lodge, Reynolds Plantation, Heath tenured at Tampa Bay Brewing Co. in Tampa, Fla. (as seen on Food Network’s “Diners, Drive Ins and Dives”) as executive chef. While with Tampa Bay Brewing, he managed a staff of 22 employees, oversaw all kitchen and food operations and maintained inventory control and food cost, all the while developing unique weekly specials, maintaining guest relations and helping the business increase its annual revenue by $3 million. In 2012, he relocated to Lake Oconee, Ga., to his current position as executive chef of Liner Longer Steakhouse.

A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Heath is certified in multiple arenas by the National Restaurant Association and was elected student senate president while maintaining his 3.91 GPA at culinary school. In addition, he is a certified ServSafe instructor and proctor. He has enjoyed making Linger Longer Steakhouse his home kitchen and looks forward to continuing to delight the resort’s guests with classic fine dining creations.
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