Conor Ball, Executive Chef of Martis Camp Club in Truckee, Calif., clinched the prestigious title of 2024 Club + Resort Chef of the Year at this year’s Chef to Chef Conference in Austin, Texas. Ball walked away with the title, a $4,000 prize, and recognition for his culinary skills and ability to compete.
“I saw this competition as an opportunity to elevate Martis Camp’s reputation and showcase the strength of our culinary program,” says Ball. “It’s not just my win, though; it’s an honor that reflects the strength of my team’s collective efforts here at Martis Camp, and the program we’ve built together.”
Taking Center Stage
The Club + Resort Chef of the Year Competition saw Ball and his apprentice, Yafreicy Rodriguez, Banquet Chef of Cosmos Club (Washington, D.C.), impress the judges with two innovative dishes: a pho beef tartare with pickled jalapeño, mango and crispy wonton, and a diver scallop ‘chowder’ infused with applewood smoked bacon, celery and fennel. These dishes not only demonstrated Ball’s technical prowess but also his ability to weave personal and cultural narratives into his cuisine.
“The pho beef tartare is a nod to the Vietnamese influences I grew up with in Olympia, Washington,” he says. “This dish reflects the depth of those culinary experiences.
pho beef tartare with pickled jalapeño, mango and crispy wonton; and diver scallop ‘chowder’ infused with applewood smoked bacon, celery and fennel
“The scallop ‘chowder’ is a tribute to my father, who passed away earlier this year,” he adds. “He loved traditional clam chowder. This was my way of bringing him into the competition.”
Ball’s collaboration with Rodriguez was a highlight. Their teamwork contributed to their success in the competition and fostered a lasting friendship. This relationship underscores the significant personal and professional connections that often emerge as a key aspect of the Chef to Chef Conference experience.
“[Rodriguez] was amazing—detail-oriented, focused, fast and clean,” he says. “I think we worked well together. She did a tremendous job of being able to look at my notes and figure out what she could do. Her communication skills are excellent, and she was able to easily adapt. She fit right into the plan that I had, and I really enjoyed working with her.”
Conor Ball, Executive Chef of Martis Camp Club in Truckee, Calif., and apprentice Yafreicy Rodriguez, Banquet Chef of Cosmos Club (Washington, D.C.)
Ball was up against formidable competitors, including Chloe Dykes from Lexington (Ky.) Country Club, Anthony Capua, CECC, from Brentwood Country Club in Los Angeles, and Kevin Murphy from Edgartown (Mass.) Yacht Club.
Dykes served a citrus shrimp small plate and a bulgogi prime tenderloin, securing her the runner-up position. Capua presented a Thai tartare appetizer followed by a pan-seared diver scallop, while Murphy offered a menu featuring scallops and tomato agua chile, and an oven-roasted ribeye.
As Dykes, Capua and Murphy presented their dishes, each infused with personal flair and technical expertise, it was Conor Ball’s distinct culinary style that ultimately set him apart.
“Participating in this competition was an incredible opportunity to share the stories and influences that shape my cooking,” he says. “Each dish was a piece of my personal journey, shared with the judges and audience.”
Creative Kitchen
Ball’s leadership at Martis Camp Club is defined by creativity, high standards and a profound passion for food. He leads by example, consistently expanding culinary boundaries while fostering a learning-rich, innovative environment.
Ball’s style emphasizes local, seasonal ingredients. He crafts dishes that are visually striking and narratively rich. He attributes this to his upbringing in Olympia, where he was immersed in diverse culinary traditions, nurturing his appreciation for flavors and techniques. He holds a deep respect for the cultural origins of ingredients and the stories they tell.
“Each ingredient has its own backstory,” he says. “I try to honor these stories in every dish we put up here at Martis Camp.”
Martis Camp stands out among its peers due to its unique seasonal operations and diverse amenities. The club caters to approximately 600 members, providing a distinctly younger and family-oriented atmosphere, with an average member age of about 48.
Unlike many traditional clubs, Martis Camp’s seasonal bustle is influenced heavily by its mountainous location. It offers ski-in/ski-out access in winter and golfing, mountain biking, and hiking in warmer months. Ball says that the club is still growing, adding new homes and expanding its facilities, which include a range of dining venues.
“We’re building a full banquet and event facility that will include a full kitchen, which is a huge help to my team and a significant benefit to the members,” says Ball. “We also recently renovated our ski lodge, a project necessitated by our growth. Even though that facility was only about eight years old, we invested $10 million in renovations because of increased member demand and usage.
“Our members love our amenities and want to use them, and we’re just growing really, really fast,” he says.
Leadership and Teamwork
Ball is committed to fostering a team-oriented environment at Martis Camp Club, where creativity and innovation are encouraged. This approach ensures that every dish not only meets high quality standards but also carries a story that resonates with the club’s discerning members.
This emphasis on collaboration and shared vision was especially crucial as he prepared for the Chef to Chef Conference, an undertaking that demanded meticulous planning, practice and a team effort.
Martis Camp’s Executive Pastry Chef, Alison Murphy, is an experienced culinary competitor herself. She played a crucial role in helping Ball fine-tune the presentation and flavors of his dishes. This preparation was not just about perfecting his entries but also served as a team-building and learning exercise, reinforcing the collective effort that Ball values in his kitchen.
With Murphy in his corner and a strategy that balanced well-practiced techniques with on-the-spot adaptability, Ball conducted several trial runs with his team, using each as an opportunity for feedback and refinement.
“The process of preparing together was just as important as the competition itself,” says Ball. “It strengthened our team dynamics and honed our collective skills.”
Winning the title of Club + Resort Chef of the Year was both a personal and professional triumph for Ball. Personally, it was a validation of his years of hard work and dedication. Professionally, the recognition has elevated his standing in the club culinary community, opening up new opportunities for mentorship and collaboration. It has also brought prestige to Martis Camp, enhancing its reputation as a culinary destination and affirming the success of Ball’s leadership and vision.
