Overton Hotel & Conference Center New Executive Chef Scott Ballard


Overton Hotel & Conference Center celebrates the arrival of Scott Ballard, an experienced Chef from Mansfield, Texas.

Ballard is a French-trained Chef, from Le Cordon Bleu at the California Culinary Academy, San Francisco. He has garnered over 17 years in the food and hospitality industry, with 10 of those years spent as an Executive Chef. Ballard spent over 12 years in the private golf club industry, most recently at Blackstone Country Club and Black Bear Golf Club in Aurora, CO. Given his experience, the transition to Pecan Grill at Overton Hotel will be smooth.

Kurt Metcalf, General Manager of Overton Hotel & Conference Center, and an accomplished Chef in his own right, had this to say about Ballard:

“We are excited to welcome Chef Ballard to Overton Hotel and Pecan Grill. Chef is well-trained, has a passion for his work, and treats his employees well. He has already had an impact in the short amount of time he’s been here; he is a leader.”

Ballard began his career working in kitchens at age 15. He gained inspiration from spending summers with his grandmother who cooked at her restaurant and home.

“I’d turn on PBS and watch Jacques Pépin and Julia Child,” said Ballard. “We would walk out to her garden, pick fresh vegetables and she’d cook them. I fell in love with food.”

Ballard’s versatility is one of his strengths, he can prepare anything from a delicious casual burger to a multi-course wine dinner. With his cuisine, he aims to provide a feeling of a ‘home away from home’ for his guests. He enjoys expressing himself through food and extending the kitchen, which he refers to as his ‘home’, to guests. Ballard wants to build a healthy and happy environment for customers and his staff.

“Good culture in the food and beverage industry is crucial,” said Ballard. “It’s important to take care of the people that work for us because a happy employee partner provides better service.”

Overton was a four-diamond hotel for 10 years, while impressive, Ballard has set his sights even higher.

“Elevating from where we are to where I know we could be is my main goal,” said Ballard. “We were a four-diamond property, I’d like to see us earn another. I think it’s attainable.”

With Ballard’s experience, skill, and ability to establish a good culture, Pecan Grill has found its leader of tomorrow.

Enjoy an elaborate five-course dinner at Pecan Grill, on Friday (June 14) at 7 p.m., paired with Becker Vineyards wines. Menu prepared by Executive Chef Ballard, Pecan Grill. $125 per person with wine selections, call (806) 776-7010 for reservations.

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