Chef 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 experience in education, competition, 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.  He has completed many interim executive chef assignments with Club Advisors over the past seven years with tremendous success. He most recently completed assignments as Interim Executive Chef at The Club at Castlewood, Pleasanton, California, and Fairlawn Country Club in Akron, Ohio.  Chef Bill's recent assignments also include the Snowmass Club in Snowmass Village, Colorado, The Club at Castlewood in Pleasanton, California, Lajitas Golf Resort in West Texas, Bayou DeSiard CC in Monroe, Louisana, Menlo Country Club in Woodside, California, Dunwoody Country Club in Atlanta, Georgia, Broken Top Club, Bend, Oregon, and return assignment to El Niguel CC in Orange County, CA.  He recently completed a summer assignment as Clubhouse Manager at The Golf Courses of Lawsonia in Green Lake, Wisconsin, and is currently Interim Executive Chef at Eau Gallie Yacht Club in Little Harbor, Florida.