Chef Robert is a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation (ACF) and has many continued successes as an Executive Chef at private clubs. He trained through a Certified Program before spending his summers studying at the Culinary Institute of America (CIA) Continuing Education Programs. He is an accomplished ice carver competing for more than 10 years. His most recent clubs include Riverhills Country Club (TX), Pelican Isle Yacht Club (FL), and Naples Lakes Country Club (FL). Chef Robert is a teacher and trainer at heart and loves to develop young talent. He has extensive experience building and training culinary teams. Chef Robert's assignments include The Woodlands Club (ME), Country Club of Jackson (MS) home of the PGA TOUR's Sanderson Farms Golf Tournament for many years, and The Loxahatchee Club in Jupiter, Florida. Chef Robert is currently on assignment at Ansley Golf Club in Atlanta. Chef Robert returned to Country Club of Jackson and accepted an offer of full employment. Good Luck Chef Robert.
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 six 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 include the Snowmass Club in Snowmass Village, Colorado, The Club at Castlewood in Pleasanton, California. and Lajitas Golf Resort in West Texas. Chef Bill recently completed assignments at Bayou DeSiard CC in Monroe, Louisana, Menlo Country Club in Woodside, California, and Dunwoody Country Club in Atlanta, Georgia.
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 to always shine through. Chef Andres joined the Club Advisors culinary team in June. He recently completed an assignment at Geneva National Resort & Club in Lake Geneva, Wisconsin.
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. Stephen recently completed an assignment at the Sunrise Club in Rancho Mirage, California, and Debell Golf Club in Burbank, California.
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. 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 appointment with the Country Club of Jackson (MS). Chef York will be returning to Forest Creek Golf Club in October for an event and return again in June during the US Open at Pinehurst.
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 is currently at The Club at Castlewood in Pleasanton, California.
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 for 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 for the culinary staff. Chef Pall recently completed an assignment as Interim Executive Chef at the Stamford Yacht Club in Stamford, Connecticut, and recently completed an assignment at Graymere Country Club in Columbia, Tennessee, south of Nashville.
Detail Resumes Available Upon Request at ExecutiveChef@ClubAdvisors.com