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 achievements in experience, education, competition, teaching, writing, 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. His recent Interim Executive Chef assignments include El Niguel CC (California), Ocean House Resort (Rhode Island) and Forest Lake Club (South Carolina), Resort at Eagle Point (Oregon), Greeley Country Club (Colorado), Lexington Country Club (Kentucky), Turlock Golf & Country Club (California). Chef Bill recently completed a five-month assignment at Fairlawn Country Club in Akron, Ohio.
Chef Bennett is a culinary award-winning chef on many occasions and has coached and led six different American Culinary Federation (ACF) Student Skills Teams in National and Local Competitions, medaling, and placing in each event since 2009. He is a graduate of the Culinary Institute of America (CIA) (Hyde Park, NY) and has a BS in Workforce Education and Development from Southern Illinois University. He is a business owner (The Corner Brasserie), program director/culinary instructor (First Coast Technical College), and has many years of esteemed service as Executive Chef at highly regarded private clubs throughout the USA. His private club assignments have included The Greenbriar (WV); Wedgewood G&CC (OH); The Winsor Club (FL); The Lodge at Ponte Verde (FL); and the San Jose Country Club (FL).
Chef Keith Dary has never met a private club kitchen he didn’t like. He is classically trained and is most happy when fully absorbed in running Country Club BOH/FOH F&B Operations. He is a successful teacher, coach, and leader and is particularly strong at building high-end teams, managing cost controls and creating excitement throughout the properties he has managed. Chef Keith has an optimistic personality and shares it with his team to build loyalty and to share the joy of executing a perfect product. He also enjoys interacting with Club Members and ensuring that their dining experiences are beyond expectations. Chef Dary recently completed his assignment at Round Hill Country Club in Alamo, California
Certified Master 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