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.
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.
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