William “Bill” Ballard studied at the Culinary Institute in Hyde Park, New York and is a Certified Executive Chef through the American Culinary Federation, and a member of the American Academy of Chefs which is the honor society of the ACF.
Chef Ballard was inducted into the American Academy of Chefs in 1996 along with Julia Childs. In 1995 was awarded the Presidential Medallion of Culinary Excellence in New Orleans, Louisiana.
Chef Ballard is a progressive Executive Chef with broad based achievements with experience in education, competition, teaching and writing.
Chef Ballard has excelled in competition throughout his culinary career. In 1992 and 1996, he mentored apprentices who assisted the USA national teams in the Culinary Olympics. He attended the IKA Culinary Olympics in Erfurt, Germany in 2000, 2004 and 2012. He has also judged high school and vocational culinary competitions at the regional and state finals. He has served on high school and college advisory boards across the country.
Chef Ballard is also an accomplished ice carver, taking 3rd place in the State of Illinois Ice Carving Competition in 1995, and is also a past member of the National Ice Carving Association.
In 1996, Chef Ballard was awarded 1st place in the Wild Game and Fish Cook Off in Augusta, Georgia. In 1997 he captured 1st place at the King’s Chocolate Invitational in Portland, Oregon, and took 2nd place in the State of Oregon Emu Chef Challenge in 1999.
In Fort Lauderdale, Florida, Chef Ballard cooked his way to Best of Show at the 2001 USA Food Service Mystery Basket Competition.
Chocolate chocolate chocolate! Chef Ballard won Best of Show in 2007 at the 2nd annual Chocolate Soiree in Salem. In 2011 Ballard took Best Of Show and Best presentation in the Tour du Chocolate in Bend. And in 2012 he repeated with Best Of Show, Best Presentation, Best Tasting and a special recognition from the judges.
In 2009 he competed in the Iron Chef Competition, and was the only chef given a perfect score by the judges.
Chef Ballard has also been a writer for various publications and periodicals. His recipes have been featured in Plate Coverage Magazine, Private Clubs Magazine and also on the NBC Today Show.
Chef Ballard’s experience includes over 30 years of culinary and food and beverage service, the majority of which has been in private clubs across the country from Boca Raton, Florida to Bend, Oregon. He executed the Master’s Tournament Week in Aiken, South Carolina at Houndslake Country Club, and successfully coordinated the Jeld-Wen PGA Champions Tour Tournament. Chef Ballard was recognized by tournament winner Fred Funk in 2008 on the champion’s podium after he was given the tournament trophy.
It should be noted that in the course of his career, Chef Ballard has cooked for President Bush (Senior and Junior), Billie Jean King, Tiger Woods, Fred Funk, Michael Jordan, The Stone Temple Pilots, Carlos Santana, Dan Marino, Bill Gates, Paul Allen and many other celebrities.
Chef Ballard enjoys creating contemporary twists on childhood favorites he experienced in his grandmother’s kitchen. He prides himself on the ability to create current and varied flavor profiles by being innovative and drawing from different cuisines experienced throughout his travels and career. He feels that to cook properly, one must love and respect culinary art and food. With this respect, he creates and prepares culinary artistry that is not only pleasing to the palate, but irresistible in its presentation.
Bill has lived and traveled throughout the globe, and has had the opportunity to make any place his home, but has chosen Central Oregon because of the natural beauty and the healthy lifestyle. He enjoys bicycling, golfing and time in the gym. He lives in Bend with his wife, Shari, children, Justin and Brandon and their wiener dog, Woody.