After seven years at Martis Camp Club, Executive Chef Conor Ball continues to find renewed culinary inspiration, thanks partly to the club’s varied dining options, including a venue modeled after a 1950s soda fountain, complete with a vintage bowling alley.
“I think we make more milkshakes than just about anybody in California,” Ball says.
The 2024 Club + Resort Chef of the Year gives C+RC a rundown of Martis Camp’s cuisine and shares the throughlines of his culinary philosophy: freshness and sustainability.
“As chefs,” he says, “we decide what goes on those menus and who it comes from. … We have a real responsibility to make sure [we use] good, quality sources, not only to make the best food—because that’s where the best food comes from—but because there’s a lot of impact through those choices.”
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