Chelsea Ballard

Meet the Class of 2025: Chelsea Ballard

Chelsea Ballard began at Sea Pines Country Club as a grill cook and quickly became an instrumental part of the team, later opening a new cafe concept as the club’s chef de cuisine. She went on to join a local farm-to-table restaurant as its executive sous chef. Sea Pines CC then rehired her to run its a la carte program, where she has raised the bar for the club’s member experience. Sea Pines CC’s Executive Chef says Ballard’s talent, commitment to the craft, work ethic, and passion make her a rising star in the industry. Ballard adds that she is proud to represent aspiring Latina and women chefs rising through the ranks in club culinary.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Chelsea Ballard (CB): Truthfully, the recognition would mean the world to me.

I've spent years training and doing everything necessary to become someone people can easily choose to follow, organically growing into a position that allows me to advocate for my team and share my own philosophies on food.

Also, as a chef, I believe I represent a small demographic sector of the industry, and I would be more than honored to represent aspiring Latin and female chefs rising through the ranks.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

CB: First and foremost, focus on mastering and staying consistent with the basics; having a strong foundation to build from is essential. Clubs and Resorts offer a variety of different dining experiences for clientele so staying versatile in a wide range of cooking styles will always be helpful. Cultivating strong relationships with both coworkers, vendors and members also help create a positive work experience and in turn also make it easier to understand what food styles best represent where you are, which is extremely helpful in menu planning. Finally, always seek mentorship, connecting with experienced chefs who are willing to share any insight can be priceless. Always stay passionate and motivated to push forward. Being resilient in a demanding career path can make or break any opportunity to grow.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

CB: In the beginning of my career, I truthfully did not take into account the importance of navigating different kinds of personalities when working and interacting with people. You start out just wanting to focus on skill and palate development, but then quickly I realized that maintaining a positive relationship and reciprocated level of respect with teammates is crucial. Being able to connect with people from completely different experiences and cultural backgrounds interpersonally is just as important as connecting with people through food. As a leader now, I try my best to put that awareness at the forefront when creating a safe space for my team to grow not only as a whole but also individually. That understanding also helps in difficult situations where miscommunication occurs, but ultimately reaching a common understanding is always the goal; never take anything personal. As a chef now, I can view situations from all sides before arriving at any conclusion; being fair is extremely important to me.

C+RC: What are your future goals and your plan to achieve them?

CB: In a few years from now, I would like to open my own locally sourced restaurant concept. It has been something I have been working on on the back burner for a year or so now. Since the beginning, SPCC has always been a place that has allowed me to continuously push forward, and currently as CDC I am really learning about myself, my style, and what kind of chef I have become after years of dedicated growth. I am closer than I have ever been, but my plan so far is to dive deeper into the financial aspect of what makes a great establishment run and then one day apply all that I’ve learned into bringing life to my own dream.

C+RC: What inspired your career in the club and resort sector?

CB: Honestly, a career in this sector of the industry was never one that I held in mind when I first started out. Every now and then, I would hear of people speaking of the exclusivity of country clubs and resorts. I worked at The Ritz Carlton in Coconut Grove Miami for a short amount of time while I was in culinary school, and honestly, now that I think about it, I probably was a bit young for that level of intensity to really appreciate it the way I probably would now. I was referred to SPCC from a coworker after working in a really toxic kitchen environment, and I can honestly say this has been one of the best experiences I’ve had so far. The multifaceted operations that a country club runs on is enough to continuously keep me stimulated; the gears are always turning. I love it. I was very fortunate to find my place here at Sea Pines Country Club.