Club Advisors LLC Interim Private Club GMs Interim Executive Chefs Advisory Services
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Our Interim Exec Chef Team

William "Bill" Ballard, CEC-AAC


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).  Bill is currently on assignment as Interim Executive Chef at Turlock G&CC in Central California.

Joel Corwin


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).  Joel is currently on assignment at The Lookout Mountain Club near Chattnooga, TN, as their Interim Executive Chef.

Travis Smith, CEC, AAC, CES

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 Travis is currently on assignment as the Interim Executive Chef at the Elmwood Country Club in Marshalltown, Iowa.

Keith Dary

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.  Keith is on assignment at Sand Valley Resort in Nakoosa, WI, as their Interim Executive Chef.

Pall Gudmundsson

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

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