Chris Ball is executive chef at Malibu Farm Tiburon. His love of food and hospitality began in childhood, among a big vegetable garden and farm animals.
He studied international relations, then tried other careers, all the while continuing to work in restaurants. Ultimately realizing the kitchen was his calling, he enrolled at Michigan’s Secchia Institute for Culinary Arts, topped his class, and then left to cook in Scotland and across Europe.
Returning to the States, he then joined chef Bradley Ogden at The Lark Creek Inn, a big opportunity that changed his life. He went on to work at FISH in Sausalito, as well as running his own restaurants for six years before joining the team at Malibu Farm.
Amber Turpin: How did you get into this work?
Chris Ball: I started working in restaurants at age 14 as a dishwasher. As I got older, I continued to do so while exploring other careers. After my third college stint, I realized I really liked what I was doing. I went to culinary school at that point, and upon graduation moved to California to start the professional aspect of my career as a chef.
What is your favorite thing to cook (or eat) and why?
My favorite thing to cook is seafood. It requires a delicate touch and sense of timing to be perfect. For eating? Probably duck confit. It is the perfect blend of texture and flavor.
What ingredients do you use or eat the most?
Everything needs onions and garlic. I really love using what’s in season otherwise. Everything has a time to be at its peak, and I try to live by that. Stonefruit, corn, tomatoes in the summer. Fava beans, asparagus, citrus in the spring. Figs, squash, peppers during harvest time. Potatoes, lettuce, root vegetables during the winter.
What are some of your go-to places to go out for a sit-down meal? What about take-out?
We’re up in Petaluma, so some of our local favorites for sit-down are Bijou, The Shuckery, Acme Burger and Sol Food.
For take-out, Acme Burger again, Hunan Village, Lemongrass Thai Kitchen and Simmer Vietnamese Kitchen.
Last meal on Earth?
Four Kumamoto oysters with Williams Selyem Unoaked Chardonnay. Pan-seared foie gras on toasted brioche with huckleberries and a Weller Bourbon sour. One pan seared U-10 Diver scallop with grilled corn, chanterelles and lemon beurre blanc with Merry Edwards Sauvignon Blanc. Grilled cornfed ribeye with mashed potatoes, asparagus and cabernet demi with Handwritten Cabernet Sauvignon. Blueberry pie (my grandma’s recipe) with vanilla ice cream. Two fingers of Laphroaig Scotch with one ice cube.
Malibu Farms Tiburon, 9 Main St., 628.226.1222, malibu-farm.com/tiburon.
