Andrew Litherland brings an accomplished skill set and international flair to The Ritz-Carlton Reynolds, Lake Oconee 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 Reynolds, Lake Oconee, 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.
Chef Michael Treanor, Chef de Cuisine
Michael Treanor serves as Chef de Cuisine at The Ritz-Carlton Reynolds, Lake Oconee. Treanor oversees the culinary operations and menu creation at the resort. His inspiration is a combination of his Southern roots and diverse culinary background.
A professional chef for 15 years, Treanor grew up amid the rich cuisine of “The Hostess City of the South,” in Savannah, Georgia. He takes great pleasure by infusing southern ingredients and flavor into his culinary dishes.
He launched his professional career as a Sous Chef at The Ritz-Carlton, Buckhead in The Dining Room featuring sophisticated cuisine in the celebrated neighborhood. Treanor recently created modern California cuisine with European, Mediterranean and Asian influences for Wolfgang Puck at Hotel Bel-Air in Los Angeles, California. He has since returned home to Georgia to create Southern-influenced cuisine at The Ritz-Carlton, Atlanta and now at The Ritz-Carlton Reynolds, Lake Oconee.