Executive Chef Stephen Ball
East Tennessee Children's Hospital Executive Chef, Stephen Ball, retired from the United States Army in 2004. Chef Ball attained the rank of Command Sergeants-Major, the highest enlisted rank. He then transitioned into Civil Service at Fort Gregg-Adams, VA (Formerly Fort Lee, VA). Retiring from that position as an Army Civilian in 2015, Stephen had over 34 years of combined Federal service as a Soldier and Civilian. He is a second-generation Quartermaster Soldier, his father, Donald Ball, served as a Sergeant during the Korean war, and his son, Nicholis, was a 2017 graduate of the United States Military Academy at West Point, NY, also a Quartermaster and recent veteran of the 82nd Airborne Division.
Command Sergeant Ball served at every level in the Quartermaster Corps Food Service Operations Non-Commissioned Officer leadership capacity, culminating as the Sergeant Major of the Army’s Culinary School. During his service, he deployed to many countries around the world, to include Operation Support Hope, in Rwanda, Africa; Operation Joint Guard in the former Republic of Yugoslavia, and many other former trouble spots in eastern Europe and Africa.
Stephen is proud to have earned the NATO, Humanitarian and Armed Forces Expeditionary medals and was awarded the Legion of Merit upon retirement from active duty. Upon his civilian retirement he was awarded the Army Superior Civilian Service Medal. Most recently, he was inducted into the US Army Quartermaster Corps Hall of Fame.
After having moved 21 times in 34 years, he moved to Knoxville to assist his sister taking care of their elderly parents. Presently, he is very happy to call East Tennessee his home since 2017 and truly grateful to never have to move again!
Stephen had started a home repair business during the COVID pandemic, which was very successful, but realized his calling is and will always be food service. He became our new Executive Chef this past February.
He holds an associate and bachelor’s degrees from Johnson and Wales University, and an MBA and is a professional member of the American Culinary Federation.
In his free time, he enjoys traveling, indulging in delicious food at restaurants, concerts and theater, and playing golf.
