Meet Our 2016 Guest Chefs

And stay tuned for more information from our chefs

Chef Matt Bolus

After graduating from the University of Tennessee with a bachelor of science in business administration, Chef Matt Bolus chose instead to pursue his love of cooking.

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Chef Rob McDaniel ’02

Chef Rob McDaniel is general manager and executive chef at SpringHouse restaurant at Russell Crossroads on Lake Martin. He is passionate about his grandmother’s cooking, supporting local farmers.

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Chef Donnie Ferneau

Executive Chef Donnie Ferneau is a critically acclaimed and nationally recognized award-winning chef. He attended culinary school at Kirkwood Culinary Academy, then apprenticed under Philippe Forcioli, the former executive chef of the Orient Express.

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Chef David Bancroft

Chef David Bancroft is a true southern chef who showcases local and sustainable ingredients with a nod to his Texas roots. His new chef-driven venture “Acre” opened in Auburn in September 2013.

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Chef David Campbell

Relocating to Greensboro from China, Campbell brings a dynamic world view and accomplished background across the globe to the luxury Lake Oconee resort.

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Chef Brandon Burleson ’11

Executive Chef Brandon Burleson’s cooking style is influenced by the bold flavors from New Orleans to the Caribbean, the availability of fresh gulf seafood, and the traditional southern dishes he grew up to love.

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Chef Andrew Litherland

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.

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Chef Leonardo Maurelli, III ’03

Born in the Republic of Panama and having lived in Alabama since he was 11-years-old, Chef Maurelli’s cooking style is marked by the unique blend of his family’s Latino and Italian heritage as well as the years he has spent living in the South.

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