Reynolds Plantation is pleased to announce the promotion of Chef Brian Lord to Executive Chef of Reynolds Plantation. After joining Reynolds Plantation in 2007, Chef Lord was pivotal in the process of reopening a then recently renovated Landing Clubhouse. Lord has also served as Chef de Cuisine of The Overlook at Great Waters and was most recently Chef de Cuisine of The Creek Club, Reynolds Plantation.

Providing creative insight and inspiring others to ensure a high quality and well received menu selection is the role of Executive Chef. Chef Lord has proven himself as a creative leader with exceptional leadership, valuable insight, and precise attention to detail.

“I am confident that with Chef Brian’s extreme dedication, professionalism, and leadership skills, he will thrive as the Executive Chef of Reynolds Plantation,” said Greg Dye, director of food and beverage for Reynolds Plantation.

Upon graduation from the Art Institute of Atlanta, Chef Brian Lord started his career as a staff member at The Merion Room at the Atlanta Athletic Club in Duluth. In addition; Lord carries with him experience in the Executive Chef role having served in the position at the Summit Club in Birmingham, Ala.

Chef Brian currently resides in Putnam County with his wife, Miriam, and their two dogs, Abby and Bandit. He is active in the ACF Greater Atlanta Chapter and enjoys playing golf, reading and spending time with family and friends.