Zeb Hartline is the Director of Culinary Operations at Reynolds Lake Oconee, where he oversees culinary strategy and execution across one of the country’s most expansive resort and club destinations. In this role, Hartline provides leadership across multiple kitchens, concepts, and service environments, with a focus on consistency, systems, and long-term team development.
Hartline brings more than 19 years of experience in high-level culinary operations spanning private clubs, resorts, and destination properties. Prior to joining Reynolds Lake Oconee, he served as Executive Chef at Houston Country Club, where he led the culinary team through menu evolution, operational refinement, and elevated member dining experiences.
Earlier in his career, Hartline worked in prominent kitchens across the Midwest and West Coast, developing a strong technical foundation rooted in classical training and refined through contemporary practice. His background includes leadership roles at respected hotels and clubs, along with experience in fine-dining environments that emphasized precision, discipline, and execution at scale.
At Reynolds Lake Oconee, Hartline’s work centers on building cohesive culinary systems that support creativity while meeting the demands of a large, multi-outlet operation. His leadership style emphasizes mentorship, collaboration, and clear standards, with the goal of developing teams that can perform consistently across diverse concepts and high-volume service.
Hartline is known for his thoughtful approach to menu development, operational planning, and talent growth—balancing craft and structure to deliver food programs that are both compelling and sustainable.
