Our Interim Executive Chefs

Greg Taylor

Executive Chef

GTaylor@ClubAdvisors.com

Educated at The Horst Mager Culinary Institute and Le Cordon Bleu, Executive Chef Greg Taylor began his culinary career as Executive Chef at Portland Golf Club and other Country Clubs throughout the Pacific Northwest. Chef Taylor has become a seasoned and decorated industry veteran with a diverse background in Country Clubs, Hotels, Retirement Communities, and Culinary Education. With multiple American Culinary Federation and International culinary competitions awards, including the ACF Chef of the Year medallion and Culinary Olympic Gold, silver, and bronze medals.  Chef Taylor is considered an industry expert who can evaluate, lead, and mentor within diverse environments. This has been his key to a very successful career. 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. “I have always focused on who I can bring with me, who is in my wake, and how I can ensure their success to be even better and more productive than their own expectations.” Chef Taylor is currently on assignment as Interim Executive Chef at Menlo Circus Club in Atherton, California.​

Robert Saalfeld

Certified Executive Chef

Certified Culinary Administrator

RSaalfeld@ClubAdvisors.com

Chef Robert Saalfeld apprenticed for three years with the American Culinary Federation before attending and graduating from the Culinary Institute of America in Hyde Park, New York. He spent several years in leading hotels in Florida and New Jersey before taking the position of Sous Chef and Executive Chef for six years at Laurel Oak Country Club in Sarasota, Florida.  He is an accomplished ice carver, competing for over 10 years. His country club experience as executive chef continues to this day with positions at River Hill Country Club, Cypress Lake Country Club, Saint Charles Yacht Club, Pelican Isle Yacht Club, Naples Lakes Country Club, Glen Eagle Country Club, and, most recently, Country Club of Jackson (MS). His interim executive chef assignments with Club Advisors include Country Club of Jackson (MS), Ansley Golf Club, The Woodlands Club, Latitude Margaritaville Resort, and The Loxahatchee Club. Robert is currently on assignment at The Golf Club of Oklahoma in Broken Arrow, Oklahoma. 

Andres Rumis

ARumis@ClubAdvisor.com

With over 25 years of culinary education, experience, and explorations, Chef Andres Rumis’ unique cooking style is derived from his training in classical French and Italian cuisines combined with influences of his world travels to the Middle East, Asia, Mexico, South America, and the Caribbean. Born and raised in Argentina, he attended the International Buenos Aires Hotel and Restaurant School and received a degree in Culinary Arts. Andres’ extensive experience spans from Luxury Hotels, Resorts, and Clubs such as The Ritz-Carlton Phoenix and Desert Mountain Club in Scottsdale, Arizona, to full-service catering with Rosemary’s Catering Houston and their award-winning Hotel Sorella City Centre, where he served as Executive Chef, leading both culinary teams simultaneously. Chef Andres’ latest work assignment was leading the culinary team of Platinum Clubs of America, ranked Isleworth Golf and Country Club in Windermere, Florida. Chef Andres strives to create innovative menus that focus on product seasonality and the use of local resources. His food philosophy is to create well-balanced dishes with clean, defined flavors, allowing the ingredients’ freshness always to shine through. Chef Andres joined the Club Advisors culinary team in June 2023. He has completed assignments at Lakeland Country Club in Lakeland, Florida, Geneva National Resort & Club in Lake Geneva, Wisconsin, The Snowmass Club in Snowmass Village, Colorado, and Red Hill Country Club in Rancho Cucamonga, California.  Andres is currently on assignment at Mid-Pacific Country Club on the Island of Oahu, Hawaii.

Bill Ballard

CEC - AAC

BBallard@ClubAdvisors.com

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 for 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 sseven years with tremendous success. He most recently completed assignments as Interim Executive Chef at The Club at Castlewood, Pleasanton, California, and Fairlawn Country Club in Akron, Ohio.  Chef Bill's recent assignments also include the Snowmass Club in Snowmass Village, Colorado, The Club at Castlewood in Pleasanton, California, Lajitas Golf Resort in West Texas, Bayou DeSiard CC in Monroe, Louisana, Menlo Country Club in Woodside, California, Dunwoody Country Club in Atlanta, Georgia, Broken Top Club, Bend, Oregon, and return assignment to El Niguel CC in Orange County, CA.  He is currently on assignment as Clubhouse Manager at The Golf Courses of Lawsonia in Green Lake, Wisconsin.

Jonathan York

Executive Chef

JYork@ClubAdvisors.com

Chef Jonathan York is a well-respected chef and leader who has spent many years directing culinary teams at the platinum club level. He has had the privilege of serving as executive chef at The Country Club of Virginia, Belle Meade Country Club, and The Mountain Brook Club. He has distinguished himself as an excellent leader and exceptional team builder. His simple motto of “find what our members want and give it to them” remains a vision in all the clubs he has worked in. Chef York has mentored and trained many of today’s top culinarians in the private club world. He volunteers his time with "Some Others Might Eat" (SOME), a robust feed-the-hungry program in Central Mexico. Chef York has extensive PGA Tournament experience, including assisting in the US Senior Open and the US Open at Pinehurst as well as organizing three consecutive PGA Tournaments at The Country Club of Virginia.  Chef Jon recently completed an assignment at Forest Creek Golf Club in Pinehurst, North Carolina, and is currently on assignment at the Country Club of Jackson (MS). Chef Jon recently completed a holiday assignment at Greenville Country Club (SC). Chef Jon recently completed an event assignment at Snowmass Club in Colorado, and is currently in France assisting a friend in establishing a restaurant.

Joel Corwin

Executive Chef

JCorwin@ClubAdvisors.com

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 Skaneateles Country Club (New York), The Fountaingrove Club (California), The Lookout Mountain Club (Georgia), Mt. Hawley Country Club (Illinois) and The Woodlands Club (Maine), and The Club at Ocala Preserve in Ocala, Florida. Chef Joel's recent assignments include The Country Club of Paducah, Kentucky,  Northampton Country Club in Easton, PA, Elmwood Country Club in Marshalltown, Iowa, and The Club at Castlewood in Pleasanton, California. Chef Joel recently completed an assignment at Doylestown Country Club in Doylestown, Pennsylvania. Chef Joel recently completed an assignment at Idle Hour Golf & Country Club in Macon, Georgia. Chef Joel recently completed an assignment at Snowmass Club in Snowmass Village, Colorado, and is currently on assignment at Whitemarsh Valley Country Club near Philadelphia, PA.