Growing up on a 67-acre produce farm in southwesternbrMichigan, Chef Zeb Hartline initially discovered his passion for cooking bybrlearning to prepare items “farm-to-table”— making jams, juices, pickles andbrpreserves. He was later trained in French cuisine at Le Cordon Bleu CulinarybrAcademy in Orlando.
With over five years of culinary experience, Chef Hartlinebrnow serves as Executive Restaurant Chef of the Riverwalk Cantina at the GaylordbrTexan Resort in Grapevine. He focuses on putting a modern twist to classicbrTex-Mex dishes by adding southern-style cooking and BBQ while winning more thanbrtwo dozen awards on the professional BBQ circuit. His passion comes frombrconstructing dishes with his hands and presenting a variety of freshbringredients and unique flavors in a menu that will delight every palette.
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