
Conor Ball, Executive Chef of Martis Camp Club, alongside apprentice Yaya Rodriquez of Cosmos Club, took home the Club + Resort Chef of the Year title at the 2024 Chef to Chef conference.
At the end of the 2024 Chef to Chef Conference, during the annual culinary competition, Martis Camp Club (Truckee, Calif.) Executive Chef Conor Ball was named the Club + Resort Chef of the Year. The winning entrée was pho beef tartare with pickled jalapeño, mango, and crispy wonton, and the side dish was diver scallop ‘chowder’ with applewood smoked bacon, celery, and fennel.
Ball worked alongside apprentice Yafreicy (Yaya) Rodriguez, Banquet Chef of Cosmos Club (Washington, D.C.) and C+RC 40 Under 40 honoree. Ball receives $4,000, alongside the prestigious title, and an upcoming feature in Club + Resort Chef.
The runner up was Lexington (Ky.) Country Club Executive Chef Chloe Dykes, alongside apprentice Aladdin Chitadze, Sous Chef of Farmington Country Club (Charlottesville, Va.). Dykes receives a $1,000 prize. Other competitors included Anthony Capua, CECC, Executive Chef of Brentwood Country Club (Los Angeles, Calif.), and Kevin Murphy, Executive Chef of Edgartown (Mass.) Yacht Club.
The Club + Resort Chef of the Year Culinary Competition is vital in the Chef to Chef Conference, offering an exciting, live cooking experience for attendees and competitors.
The competition featured two exciting rounds, with audience votes and a select team of judges determining the winners. Participants had 60 minutes to prepare and plate two dishes, utilizing a comprehensive selection of ingredients, equipment and plateware. This challenge not only tests their culinary abilities but also their strategic thinking and adaptability in a competitive environment.
With his win, Ball says, he achieved his primary goal of bringing recognition and honor to Martis Camp and the excellence of the culinary team.
Former Club + Resort Chef of the Year winners include:
2023: Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club
2022: Robert Meitzer, CEC, AAC, Forest Lake Country Club
2022: James Allen, CEC, Blackthorn Club at the Ridges
2020: Scott Craig, CEC, CCA, WCMC, Myers Park Country Club
2020: J. Kevin Walker, CMC, AAC Ansley Golf Club
2019: Eva Barrios, CEC, Austin Country Club
2019: Nelson Millán, San Antonio Country Club
2018: Brandon Gross, The Metropolitan Club of the City of Washington D.C
2017: Todd Walline, CEC, CCA, Blue Hills Country Club
2016: Thayer Johnson, Castlewood Country Club
In addition to the annual Club + Resort Chef of the Year Culinary Competition, Tuesday’s Chef to Chef agenda also featured an incredible lineup of speakers, who were both honest and vulnerable in their addresses to attendees, starting with the incomparable Executive Chef Shawn Loving, CMC.
Embracing the Human Element: Shawn Loving, CMC, Executive Chef, Detroit Athletic Club
In this heartfelt session, Shawn Loving, CMC, Executive Chef of the Detroit Athletic Club, shared the universal lessons he’s learned from managing a union workforce, emphasizing that these insights are applicable across all staffing situations.
Loving highlighted the importance of effective communication and building trust and respect, which are crucial in fostering a positive and productive work environment.
“The food is not the hard thing—it’s the connection with the individual who doesn’t know you’re connecting with them. … At the end of the day,” Loving said, “the human being means so much to me.”
Mentorship and Reverse Mentorship in Culinary Club Operations: Shannon Farmer, Executive Chef of Ansley Golf Club, and J. Kevin Walker, CMC, AAC, Former Executive Chef of Ansley Golf Club
J. Kevin Walker, CMC, former Executive Chef of Ansley Golf Club, and Shannon Farmer, Executive Chef of Ansley Golf Club, explored the benefits of mentorship as well as the concept of reverse mentorship. In an open Q&A forum, they discussed how mentorship can nurture culinary skills and facilitate knowledge transfer, while reverse mentorship can keep tenured culinarians innovative and adaptable. Both approaches are tools for building a culture of learning, fostering collaboration, and developing future culinary leaders within the club.
“You’re being a mentor every day,” Walker told the audience, “just by what you do and how you do it.”
The chefs also spoke about challenges they’ve faced, including Farmer’s experience as a woman in this role, which remains largely male-dominated. And Walker touched on mistakes he’s made, even in his efforts to be a supportive leader. The session ended with a call to action for the chefs in the room to ensure the women on their teams are treated—and compensated—equally.

J. Kevin Walker, CMC, former Executive Chef of Ansley Golf Club in Atlanta
The Art of Exclusion: Crafting Upscale, Creative and Delicious Gluten- and Dairy-Free Dining Experiences: Chloe Dykes, Executive Chef, Lexington Country Club
Club chefs are tasked with the challenge of staying at the forefront of culinary trends while accommodating the distinctive preferences of their members and guests. They must embrace new techniques to stay on the cutting edge of their craft. Club chefs must master the art of creating dishes that transcend dietary limitations, particularly gluten and dairy.
In this session, Lexington Country Club Executive Chef Chloe Dykes demonstrated how to provide inclusive culinary experiences that prioritize delicious food over the ingredients being left out.
In addition to sharing her trials and errors in the kitchen, when it comes to gluten- and dairy-free options, Dykes touched on her experience communicating with members about their dietary restrictions and the shame many people feel about asking chefs for exclusions, as well as the pride she feels when she’s able to give members an experience they’ve been missing, such as a gluten-free member who hadn’t been able to eat fried chicken for years.
“The food is easy,” Dykes said, echoing Loving’s sentiment. “The connections are what’s important.”
The Decline of Member Etiquette: How to Address Bad Behavior: Scott Craig, CEC, CCA, WCMC, Executive Chef, Cullasaja Club
In this session, Cullasaja Club Executive Chef Scott Craig, CEC, CCA, WCMC, referenced an article he wrote last fall, The Decline of Member Etiquette, which discussed the need for open and respectful communication between managers and members.
“The response [to that article] was immediate and overwhelming,” said Craig. “There is clearly a desire within our industry to explore this topic further.”
In his session, Craig shared experiences he’s had over the years as a club chef and the tools he uses to combat poor behavior by members, stressing the importance of establishing clear behavior guidelines and training staff to handle difficult situations professionally.
“[This behavior] should offend us. It might happen everywhere, but it won’t happen here,” Craig said. “As my great-grandmother used to say, ‘You train people how to treat you.'”
The session ended on a hopeful note, with a story about a member, Mr. Presley, as well as a call to action for all club chefs.
“There is hope,” Craig said. “He can change. I can change. … We want to leave [this industry] better than we found it.”
The Final Step: Plating and Garnishing: Daniel Montano, CEC, Executive Chef, Mizner Country Club
In this session, Mizner Club Executive Chef J. Daniel Montano, CEC, discussed plating and garnishing techniques and demonstrated four different dishes, emphasizing the pivotal role presentation plays in elevating the dining experience for members and guests.
“Plates play a central role in how we experience the food,” he told attendees, referencing color theory, size and negative space.
He highlighted the importance of balancing flavors and aesthetics, using fresh, seasonal ingredients for vibrant dishes, and incorporating creative garnishing techniques, and he shared a few tips for chefs looking to take better photos of their finalized dishes.
Medals, Mentorship, and Bocuse: Lessons from the Global Culinary Arena: Corey B. Siegel, Chef, two-time Culinary World Cup Gold Medalist, three-time Culinary Olympic gold medalist
Chef Corey Siegel’s impressive culinary journey, from a devoted student to becoming the youngest ACF Culinary Team USA member in history, is adorned with over 15 medals from national and international competitions, including gold at the 2014 Culinary World Cup, a first-place finish at the 2015 American Culinary Classic, and three gold medals at the 2016 Culinary Olympics.
During his presentation, Chef Siegel shared stories about significant moments that directly relate to important industry lessons. He discussed the profound impact of mentorship and strategies for nurturing creativity.
“Act like a child,” Siegel urged attendees. “[As adults], we stop creating. We stop challenging ourselves. We revert to what’s comfortable for us. … We must be comfortable being uncomfortable.”
Siegel also shared helpful mindset shifts—”‘That won’t work,’ to ‘How can we make that work?'” and how he approaches mental health and self-improvement.
“Who are you in 2034?” he asked attendees. “Who are you in 2024?” In the quest for self-improvement, chefs must “consider all aspects of your life.”
Chef to Chef Breakout Sessions: From Pastry Programs to Preparing for a Tour Event
Tuesday’s education ended with a variety of breakout sessions attendees could choose from.
In the ‘Craft Mixology’ session, Patrice Hewski, Certified Sommelier and Beverage Manager of Commonwealth National Golf Club & Manor House, delved into the artistry of mixology, highlighting the meticulous craftsmanship behind the beverage program at her club. She discussed the evolving landscape of cocktail culture, emphasizing the growing popularity of innovative ingredients and techniques.
In the session ‘Beyond Par: Preparing for a Tour Event,’ Nick Barrington, CEC, ACE, Executive Chef of East Lake Golf Club, a seasoned club chef with over 30 PGA Tour Events under his belt, provided valuable insights into the intricate world of culinary operations during top-tier golf events. Drawing from his extensive experience, Barrington delved into the logistical challenges that culinary teams face and reveal the tried-and-true best practices required to execute a Tour-level event flawlessly. With a wealth of knowledge gained from his roles at Arnold Palmer Bay Hill Club & Lodge during the Arnold Palmer Invitational and East Lake Golf Club during THE TOUR CHAMPIONSHIP & FedEx Cup, Chef Barrington shared firsthand accounts of his experience with attendees.
In ‘Building a Pastry Program from Scratch,’ Vanessa Tristan, CEPC, Executive Pastry Chef of The Club at Carlton Woods, and Wes Tyler, CEC, CCA, WCMC, CCCD, Executive Chef, The Club at Carlton Woods, spoke about their experience building a pastry program at their club and provided actionable insights for those considering this endeavor.
Tristan was originally hired as a pantry cook fresh out of culinary school. Her passion for baking and pastry was evident from the outset, prompting the club to invest in her culinary education by sending her back to school to earn her degree. Upon graduation, Tristan returned to the club and embarked on the ambitious journey of establishing a comprehensive baking and pastry program from the ground up. In this enlightening presentation, Chefs Tristan and Tyler led attendees through each steps she took and the impressive successes the program achieved thus far.
In the session, ‘The Turnaround: Taking Your Culinary Operation From Good—or Not So Good—to Great,’ Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef of Frenchman’s Creek Beach and Country Club, discussed the significance of building a strong personal brand and its connection to organizational culture. Key points included seizing low-hanging opportunities, forging valuable alliances with supervisors and stakeholders, assembling a supportive team, and creating impactful first impressions. He also explored the importance of embracing change, understanding market dynamics, balancing excellence with pragmatism, infusing enthusiasm into work, and leveraging the contagious nature of success to propel your career forward.
The 2024 Chef to Chef Conference ended with the Club + Resort Chef of the Year Culinary Competition. More details on the competitors and their dishes are to come.
And mark your calendars: The 2025 Chef to Chef Conference will take place March 23-25, 2025, in Baltimore.