Conor Ball is the Executive Chef of Martis Camp Club in Truckee, California, where he leads a fast-growing, multi-venue culinary program in a highly seasonal, high-expectation environment. In 2024, Ball was named Club + Resort Chef of the Year after winning the live culinary competition at the Chef to Chef Conference, earning top marks for technique, clarity of execution, and his ability to use food to tell personal and cultural stories under pressure.
Competing alongside his apprentice, Ball presented a pho beef tartare inspired by Vietnamese flavors from his upbringing in Olympia, Washington, and a diver scallop “chowder” created in tribute to his father. The dishes showcased not only technical control and balance, but a thoughtful approach to narrative using ingredients as memory, context, and meaning rather than gimmick. Judges cited his composure, precision, and distinct point of view as separating factors in a highly competitive field.
Since joining Martis Camp in 2017, Ball has built a collaborative kitchen culture that values preparation, mentorship, and shared ownership. His leadership style is rooted in respect for ingredients, attention to detail, and trust in his team, an approach that shapes his day-to-day operations. Ball previously held leadership roles at Four Seasons Aviara and The Inn at Rancho Santa Fe. He holds a B.A. from Western Washington University and an A.A. in Culinary Arts from South Puget Sound Community College.
