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).
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) and The Fountaingrove Club (California)
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.
Detail Resumes Available Upon Request at ExecutiveChef@ClubAdvisors.com