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) and Lexington Country Club (Kentucky)
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.
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 is currently assigned to Wichita Falls CC in Wichita Falls, Texas.
Detail Resumes Available Upon Request at ExecutiveChef@ClubAdvisors.com