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Meet Heather Hartwick of The Retreat Lake Wateree Dining

Today we’d like to introduce you to Heather Hartwick.

Heather , we appreciate you taking the time to share your story with us today. Where does your story begin?
The Retreat Lake Wateree Dining started with a simple idea to create the kind of restaurant we felt Lake Wateree was missing really good food, genuine hospitality, and a place that felt like part of the community. We built it around a scratch kitchen, seasonal ingredients, our own garden, and the belief that hospitality is about more than good service. It’s knowing your guests, remembering the little things, and creating a place people want to come back to. Five years later, The Retreat has become much more than a restaurant. It’s a gathering place for Sunday brunches, birthdays, weddings, celebrations, live music, and evenings by the lake. Building it has meant wearing a lot of hats and learning constantly, but seeing it become part of the Lake Wateree community and growing alongside it is something I’m incredibly proud of.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Like any small business, there have been plenty of learning curves along the way. Owning a restaurant teaches you to adapt quickly, solve problems and keep moving forward. Every season has taught me something and made me a stronger operator and entrepreneur.

Appreciate you sharing that. What should we know about The Retreat Lake Wateree Dining ?
The Retreat Lake Wateree Dining is a locally owned, chef driven restaurant known for scratch made food, seasonal ingredients and genuine hospitality. Located right on Lake Wateree, guests can arrive by boat or by car. We grow ingredients in our own garden, source locally and regionally when possible, and carry that same seasonal approach into our bar and beverage program. Beyond dining, we host weddings, private events and celebrations. What I’m proud of is the community that has grown around The Retreat. The lake may bring people in, but it’s the food, people, our team, and hospitality that keep them coming back.

What would you say have been one of the most important lessons you’ve learned?
The biggest lesson I’ve learned is that people matter most. You can have great food and a beautiful space, but what people remember is how you made them feel. That goes for your guests, your team and your community.

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Person holding two colorful cocktails with lime garnishes and pink nail polish, in a restaurant setting.

Slice of layered dessert with strawberries on top, served on a white plate with a blurred outdoor water scene in the background.

A glass with red frozen drink and a skewer with blueberries and a lemon peel, outdoors on a wooden surface.

Dining area with a long beige upholstered bench, three tables with chairs, framed map on wall, and two wall lamps.

A jar of colorful salad with a gold lid, accompanied by crackers, on a gray surface outdoors.

Plate with cooked meat, green vegetables, and two pieces of bread on a white dish, on a wooden table

Assorted breakfast foods including fruit, boiled eggs, fried chicken, a cupcake with frosting, and small meatballs on plates.

Plate with fish, green beans, and mashed potatoes in sauce, on a white dish outdoors, railing in background.

Wooden bowl filled with cherry tomatoes and a single apple, viewed from above, with a checkered cloth underneath.

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