Chef William “Bill” Ballard studied at the Culinary Institute of America in Hyde Park, New York. He is a Certified Executive Chef and a member of the American Academy of Chefs, the honor society of the American Culinary Federation. He is a progressive Chef with broad-based experience in education, competition, and ice carving. He has an in-depth comprehension of the private club industry and has worked over 30 years in private clubs from Boca Raton, Florida to Bend, Oregon. He has completed many interim executive chef assignments with Club Advisors over the past three years with tremendous successes. Chef Ballard is currently on assignment at Aspen Glen Club, Carbondale, Colorado.
Stephen is a graduate of the Culinary Institute of America (Hyde Park). He began his hospitality career as Chef, Executive Sou Chef, and Executive Chef with Hyatt Hotels before joining Dave Seidl's Executive Team for American Golf Country Clubs as Food and Beverage Advisor. He was GM/COO of the finest Italian Restaurant and Wedding Venue in Scottsdale, Sassi Ristorante, for 18 years before joining the F&B Operations Team of Troon Golf Prive. Stephen also owns Sport Clips stores in Scottsdale. Stephen recently completed an assignment assisting Forest Creek Golf Club in Pinehurst, North Carolina.
Certified Executive Chef
Chef Gregory Taylor is an American Culinary Federation (ACF) Certified Executive Chef and is an inductee into the American Academy of Chefs that recognizes chefs who put time and effort towards furthering the culinary industry through a prestigious awards program. He has served as Executive Chef at several country clubs in the pacific northwest to include Executive Chef at the Portland Golf Club. Chef Taylor is a seasoned and decorated industry veteran with a diverse background in country clubs, hotels, retirement communities, and culinary education. He is the recipient of honors and International culinary competition awards including the ACF Chef of the Year Medallion and Culinary Olympic Gold, Silver, and Bronze medals. He is a four-time winner of the Oregon Seafood Champion designation. Chef Taylor is considered a leader “in the trenches” and is all about the team – developing and empowering a strong thriving culture where team members can learn, grow, and develop professional and life skills to become successful culinarians. Chef Taylor is currently on assignment as Interim Executive Chef of The Old Club Yacht Club and Resort in Harstens Island, Michigan.
Clubhouse Manager - F&B Professional - GM
Michael is a seasoned General Manager, F&B Director, and Wine Director (Level II Sommelier), with years of Catering and Event Coordinator experience. He has operated venues from casual to very exclusive including five-star resorts, stand-alone family-owned establishments, corporate chains, private members-only clubs with revenues ranging from $3MM to $30MM annually. Michael was raised in a family-owned hospitality environment and values every moment. After a tour of duty serving in Desert Storm and separation from the US Air Force, he came back to the hospitality industry. He brings an energetic personality and professionalism of the highest standards. He focuses on the ultimate guests’ experience. His strengths include team building and establishing procedures for sustained excellence in product and services while maintaining continued training and leadership for groups of enthusiastic professionals.
Chef Joel's experience includes over 30 years of culinary operations in country clubs, hotels, and upscale restaurants. He is a two-time Club Chefs of America exchange winner, winning top honors back to back for wild game as well as salad competitions. Chef Joel's leadership in various clubs includes Evanston Golf Club, St. Charles Country Club, Kenosha Country Club, and Bull Valley Golf Club. His recent interim Executive Chef assignments with Club Advisors include Skaneatles Country Club (New York), The Fountaingrove Club (California), The Lookout Mountain Club (Georgia), and Mt. Hawley Country Club (Illinois). Chef Joel is currently on assignment at The Woodlands Club near Portland, Maine.
CEC - AAC - CES
Chef Travis was recognized as the Apprentice of the Year upon graduating from the American Culinary Federation (ACF) Culinary Apprenticeship in 1989. His Certifications include Certified Executive Chef (ACF), Certified Executive Sommelier (Intl Wine Guild), Pro Chef Level III from the Culinary Institute of America (CIA), a Fellow in the American Academy of Chefs and the winner of six gold and three silver medals in Culinary Olympics and World Cup competition. Travis has been the Executive Chef of many top US resorts to include Vail and Breckenridge. He is an accomplished professor and director of culinary programs at The Art Institute of Colorado, Francis Tuttle Technology Center, the Metropolitan State University of Denver, and the University of Wyoming. Chef Travis has earned an MBA from the University of Denver and a BS in Hospitality Management at Sullivan University. He is the Founder, Executive Chef, Sommelier of Bistro Colorado, Inc., which he founded in 2012.
Certified Master Chef
Chef Pall grew up in Iceland and began cooking aboard a merchant marine fleet at the age of 15. He attended the Culinary Institute of Iceland four years and upon graduation, went on to study under the great European Master Chef, Hilmar Jonsson, earning his certification as a Certified Master Chef three years later. He came to the United States at the age of 32, arriving at Quail Lodge and Golf Club in beautiful Carmel, California. In addition to many years of serving members in private clubs in the USA as Executive Chef, Chef Pall has also spent 12 years as F&B Director/Executive Chef at Resorts in California and Nevada. Chef Pall recently completed an assignment at Shawnee Country Club in Lima, Ohio, with professional development training of the culinary staff.
Detail Resumes Available Upon Request at ExecutiveChef@ClubAdvisors.com