Reynolds Lake Oconee's Zouhair Bellout Named Executive Chef at Reynolds Lake Oconee

PR & Awards
Written by Karen Moraghan

Reynolds Lake Oconee has announced the promotion of Zouhair Bellout to Executive Chef. Prior to his new position, Bellout served as Executive Sous Chef of Platinum Operations and oversaw the successful development and Summer 2021 launch of the new Richland Pointe restaurant.

“Chef Zouhair is a great fit for the Executive Chef position,” said Jason Plazola, General Manager, The Club at Reynolds Lake Oconee. “We have high aspirations for all of our food and beverage outlets, and we think Chef Z is the best person to move our programs forward to the next level.”

In this new role, Bellout will lead all culinary operations for this affluent community’s seven restaurants, direct catering activity for Reynolds Lake Oconee’s members and their families, dozens of annual events, and be integral in the strategic planning of the Club’s future food and beverage goals.

After many years of working for The Ritz-Carlton brand and private club culinary positions, Bellout arrived at Reynolds Lake Oconee in January 2016, first as Banquet Chef de Cuisine, then advancing to Chef de Cuisine at The Creek Club, one of the community’s private clubs. There, he enjoyed the creative freedom of designing boutique menus, food and wine pairings, and seasonal offerings, often incorporating his own international flair.

He earned his degree in culinary arts and worked in multiple five-star properties in his native Morocco. Bellout moved to the United States and began working and gaining experience alongside top French chefs. In 2013, he was honored with an invitation to cook at James Beard House (JBH) in New York City where associating with an international line-up of chefs enhanced his passion for foods of various cultures and the flavor profiles of international cuisines. Today, Bellout and his family make their home in Greensboro.

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