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) and Greeley Country Club (Colorado).
Joel's experience includes 30 years in all types of operations such as upscale restaurants, hotels, and country clubs. 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. Joel's leadership in various clubs include Evanston Golf Club, St. Charles Country Club, Kensoha Country Club, and Bull Valley Golf Club. His recent Interim Executive Chef assignments include Skaneateles Country Club (New York), The Fountaingrove Club (California) and Mr. Hawley Country Club (Illinois).
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 expectation.
Xavier learned early in life that his passion and creativity in foods became his love. At a young age, he became the Executive Chef at Riviera Country Club where he cooked for (among other famous leaders) Governor Jerry Brown, President Ronald Regan and the Prince of Sweden. After many years in California, he came to North Carolina as Executive Chef for a movie company and fell in love with the Coast and the people. Later he was Executive Chef of Prestonwood CC, Bald Head Island CC, River Run CC, Long Cove CC, and the Bridgewater Club. He went to work in Italy with the Signature Group out of Miami and later returned to the States as Executive Chef of Hope Valley CC, Mountain Brook Club, and Victoria National CC. Chef Gomez has received many honors and distinctions throughout his celebrated executive chef career. He is fluent in Spanish, English, and Italian.
Detail Resumes Available Upon Request at ExecutiveChef@ClubAdvisors.com