CEF Stories: Chef Zeb Hartline
Sep 02, 2015 04:27PM ● Published by Dia
Growing up on a 67-acre produce farm in southwestern Michigan, Chef Zeb Hartline initially discovered his passion for cooking by learning to prepare items “farm-to-table”— making jams, juices, pickles and preserves. He was later trained in French cuisine at Le Cordon Bleu Culinary Academy in Orlando.
With over five years of culinary experience, Chef Hartline now serves as Executive Restaurant Chef of the Riverwalk Cantina at the Gaylord Texan Resort in Grapevine. He focuses on putting a modern twist to classic Tex-Mex dishes by adding southern-style cooking and BBQ while winning more than two dozen awards on the professional BBQ circuit. His passion comes from constructing dishes with his hands and presenting a variety of fresh ingredients and unique flavors in a menu that will delight every palette.