Houston Country Club has long been a symbol of tradition and prestige, but when faced with a complex renovation, it became a canvas for resilience and innovation. Leading this transformation is Executive Chef Zeb Hartline, whose story is defined by creativity and an unyielding commitment to clarifying what it means to dine at HCC.
By focusing on team empowerment and blending modern techniques with time-honored traditions, Hartline, alongside his dedicated team, has elevated HCC’s culinary culture, ensuring that every dining experience reflects the rich legacy of the historic club.
Calm Out of Chaos
The renovation of HCC was no small feat. The project involved a comprehensive overhaul that touched every aspect of the club’s operations. For Hartline, who came to the club halfway through the renovation process, this meant managing culinary operations and maintaining quality without a fully operational kitchen.
“I think I’m made for the chaos,” says Hartline. “There’s always something to do and decisions to be made. Plus, the team needs you every step of the way, and you have to keep showing up, putting on a smile, and doing your best to keep up morale and order.”
One of the most challenging aspects was the renovation of the banquet kitchen, which was out of commission for over a year. This forced Hartline and his team to adapt by using the a la carte kitchen for banquet services. They often ran multiple events simultaneously, managing a million dollars in food and beverage sales during peak months without the proper facilities.
Today, HCC offers the club’s 1,300 members a variety of dining spaces. There are nine different a la carte venues, ranging from grab-and-go to casual to fine dining. Each offers distinct menus and atmospheres. The operation, which does $9.7 million in annual food and beverage, also includes two ballrooms that host a variety of events, from intimate gatherings to large-scale functions. In addition to the main dining areas, the club has a state-of-the-art kitchen, a dedicated pastry shop, a butcher shop, and specialized facilities for meat aging and smoking, all designed to support the high-volume, high-quality service that HCC is known for.
Despite the challenges, the kitchen staff, inspired by Hartline’s leadership, rallied together to deliver outstanding results. “The resilience and adaptability of the team during the renovation were remarkable,” says Janine Budzius, CCM, CCE, HCC’s current General Manager and COO. “[Hartline] has cultivated a culture of excellence, and it’s reflected in how the team rose to meet every challenge.”
Every dish at HCC reflects the meticulous attention to detail and commitment to quality that defines the club’s culinary program including the shucked-to-order oysters with champagne mignonette.
Creating a Culinary Culture
One of the most significant aspects of Hartline’s impact at HCC has been his ability to build and nurture a strong culinary team. His leadership style, characterized by a blend of approachability and quiet intensity, has fostered a culture of collaboration and continuous improvement.
“[Hartline] is an innovative and creative leader,” says Budzius. “He empowers his team members and functions with a high level of creativity. His passion is contagious, and he makes a strong effort to connect with our members on a personal level.”
Hartline’s approach to team-building is rooted in his belief that a successful operation relies on the strength of its people. “I’ve always believed that a great kitchen is built on mutual respect and a shared commitment to excellence,” says Hartline. “When the team feels empowered and valued, they’re motivated to bring their best to the table every day.
“We can teach anyone how to cook, but we can’t teach them to show up every day with a positive attitude and a willingness to help their fellow teammates,” adds Hartline. “You can be the best cook in the world, but if you can’t get along with the person next to you, HCC is not for you.”
This mindset has driven his focus on fostering teamwork and a positive culture, where collaboration is valued as much as culinary skills.
In addition to teamwork, Hartline is committed to empowering his team members. “Empowerment and recognition are key,” he says. “We’ve started doing quarterly awards where our managers vote for standout team members, and we make sure everyone’s hard work is recognized.”
This strategy has not only strengthened the team’s capabilities but has also enhanced the overall member experience at the club.
Jose Zamora, HCC’s Director of Food & Beverage, underscores the importance of this cultural synergy. “[Hartline] and I share a similar perspective on the importance of being of service to and believing in one another. This mindset is critical to our success,” Zamora explains. “When I first arrived, the staff was already stepping out of their way to be gracious and accommodating. [Hartline] had a lot to do with creating that welcoming environment.”
Honoring Tradition, Embracing Evolution
Hartline’s culinary philosophy is centered on delivering consistent quality while evolving the club’s offerings to meet the changing needs of its diverse membership. He understands that in a club like HCC, where tradition is cherished, any innovation must be balanced with respect for established expectations. “It’s about honoring what has made HCC special for generations while also pushing boundaries to keep things fresh and exciting for our members,” says Hartline.
“The greatest potential lies in the evolution of our traditional club food and beverage culture,” says Budzius. “While it’s important to maintain the club’s traditions, we must also evolve with current trends and the desires of our newer members. [Hartline] is well-positioned to meet this challenge, ensuring that our offerings remain relevant and engaging.”
Hartline (left) and his team—Sous Chef Gerardo Martinez (center) and Sous Chef Lily Sahagun (right)—meticulously plate dishes during an event, reflecting the strong culture he’s built at Houston Country Club. “It’s all about showing up every day, working together, and delivering something special,” says Hartline, highlighting the camaraderie and dedication that define his kitchen.
Hartline’s focus on consistency and quality is evident in every dish that leaves his kitchen. “We’re committed to sourcing the freshest ingredients and working closely with local purveyors to ensure we’re providing our members with the best possible dining experience,” Hartline explains. His creativity shines in dishes like the corn cappelletti, a summer favorite that Budzius praises for its vibrant flavors and innovative presentation.
But it’s not just about the food. Hartline places a strong emphasis on member engagement, often welcoming members into his kitchen for personalized experiences. “These chef’s tables and culinary classes are not just about showcasing our food—they’re about building connections and giving our members a deeper understanding of what we do,” says Hartline. His chef’s tables and culinary classes have become highly anticipated events, offering members a unique glimpse into the culinary process and a chance to connect with the team on a personal level.
Hospitality to High Society
Hartline’s extensive background in the competitive luxury hotel industry has been a significant asset in his role at HCC. His experience working with renowned brands like Gaylord Hotels and The JW Marriott Orlando Grande Lakes equipped him with a deep understanding of high-volume, high-quality service—skills that translate seamlessly to the dynamic and demanding environment of a club like HCC.
“In hotels, you’re constantly adapting to different events, guests, and service styles, which requires a high level of flexibility and attention to detail,” says Hartline. “Those same principles apply in the club world, but with an added layer of personal connection with the members. Hotels taught me how to deliver consistent quality, even under pressure, which has been hugely valuable in managing the complex operations and renovations at HCC.”
Hartline’s ability to handle large-scale events, maintain high standards, and foster a strong culture in the kitchen and beyond it has been crucial in meeting the expectations of HCC’s discerning membership. “In the hotel industry, we learned to anticipate the needs of a diverse clientele, and I’ve brought that same proactive approach to HCC,” Hartline adds. “It’s about creating an experience that feels both personalized and exceptional.”
His transition from hotels to clubs has allowed him to bring a fresh perspective, blending the best both industries to create a uniquely effective approach to club culinary.
The Chef’s Table at HCC epitomizes its commitment to blending tradition with innovation, creating a memorable and personalized dining experience for members.
AT HCC, The Best Is Yet to Come
As HCC continues to evolve, Hartline’s visionary leadership will be pivotal in shaping the culinary program’s future. With the renovation complete, the focus now shifts to maximizing the potential of the new facilities and refining the overall member experience.
“We’re developing our strategy for the coming years,” says Zamora. “This includes enhancing our wine program, boosting our banquet performance, and reinstating traditional service standards. [Hartline’s] leadership will be key in these efforts, as we aim to exceed our members’ expectations.”
Hartline’s vision is rooted in his commitment to the craft and belief in the power of a strong team. He is dedicated to keeping HCC at the forefront of innovation while honoring its cherished traditions.
“As we look to the future, it’s about more than keeping up with trends—it’s about setting the standard,” Hartline says. “We have an incredible team and state-of-the-art facilities, and together, we’re going to push the boundaries of what’s possible in club dining while honoring what makes HCC special.”
