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Chris Ball, Chef
A native of Cheboygan, Michigan, Chef Chris Ball of Yankee Pier in Larkspur now calls the Bay Area home. At Yankee Pier he offers the freshest seafood available, sourced in accord with the Monterey Bay Aquarium’s Seafood Watch program, which promotes sustainable practices that are healthy for ocean wildlife and the environment. His seasonal, classic American dishes showcase the best local produce and are complemented by an all-American wine list.
Ball began his culinary career as a dishwasher in his hometown and though he held jobs working in other fields throughout his teens and early twenties, he kept returning to the restaurant industry. While attending Grand Rapids Community College, Ball worked as a line cook at The Spinnaker Restaurant in the Hilton Hotel. He graduated in 2005 with a degree in culinary arts and moved to Scotland, where he was a Chef de Partie at The Witchery Restaurant in Edinburgh. He next moved to the Bay Area and joined Lark Creek Restaurant Group in 2006 as a line cook and then later as a Sous Chef at The Lark Creek Inn. He had worked there for more than two years when the position of Chef of Yankee Pier in Larkspur opened. He was the Lark Creek Restaurant Group’s first choice to head the kitchen and immediately accepted their offer, joining the restaurant in September 2008.
“It’s hard to not be inspired by the sheer variety and quality of what is available on my doorstep every day,” says Ball. “Drawing from my background and experiences with varying cuisines, styles and techniques, creating the farm and ocean-fresh American fare at Yankee Pier is a pleasure.”
When not at Yankee Pier, Ball enjoys spending time with his wife and son. In addition, he collects cookbooks, gardens, and likes to travel. He lives in Petaluma, California.
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