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Fred Tiess, CEC, FMP, CCI, is an associate instructor at the College
of Culinary Arts at Johnson & Wales University. He joined the faculty in
1995, and taught at the Norfolk Campus, where he advised the
Epicurean Society and American Culinary Federation (ACF)
Competition Team, for nearly ten years before moving to the Charlotte
Campus in 2005. Tiess teaches culinary labs including Classical
French Cuisine, International Cuisine, Garde Manger, Baking and
Pastry. In addition, he coaches the Charlotte’s hot food team for the
annual Intracollegiate Culinary Competition.

Prior to entering the education field, Tiess served as executive chef of
the four-star-rated Founders Inn and Conference Center in Virginia
Beach. His industry experience also includes working as chef d’
entremetier at the Everglades Club in Palm Beach, Fla. Tiess started
his career in New York working at the four-star-rated Chadwicks
Restaurant among others in the New York City area. In addition, he
worked at the famed Greenbrier in White Sulphur Springs, W.V. He
completed an apprenticeship there and graduated as class
valedictorian. He quickly rose to sous chef at the legendary, five-star
resort overseeing the Golf Resort.

Tiess has won countless awards and honors, including first place in
the pastry portion of the 2000 Shenandoah Valley Food Competition,
the 1998 Presidents Award from the ACF Tidewater Chapter, and
best of show at the 1993 Nation’s Capitol Chefs Association Culinary
Salon. As coach for J&W’s Junior ACF Hot Food Team, he led his
students to a first place finish in the 1998 Southeast Regional Jr. ACF
Hot Foods competition in Myrtle Beach, S.C. and, later that year, a
silver medal at the nationals in Anaheim, Calif. In 2007 the Johnson
and Wales Team from Charlotte, under Tiess' leadership won the
Intercollegiate Culinary Competition at the Denver Campus of J&W.
His national championships include the Athens Fillo Dough
Competition, the National Bean Competition, the Knorr Swiss Recipe
Championship, and the Cookshack Smoker Competition.

Tiess holds a bachelor’s degree in Food Service Management from
Johnson & Wales University in Norfolk, where he graduated Summa
Cum Laude and was inducted to both the Golden Quill Honor Society
and Alpha Beta Kappa Honor Society. In addition, he holds an
associate degree in Business Administration from the State University
of New York, and an associate degree in Culinary Arts from the
Culinary Institute of America. He is a certified executive chef through
the American Culinary Federation (ACF) as well as a Practical
Examiner for the ACF, a Certified Food Professional through the
National Restaurant Association, and a Certified Culinary Instructor
through the Foodservice Educators Network International (FENI).
Tiess is the managing director of Le Guild Culinaire Foundation,
assisting charities with ending childhood hunger.

Tiess has appeared on the Food Network special “ Master Chef, The
Test of a Lifetime.” Since 2001, he has been a featured guest on ABC
Family’s “Living the Life” television program. In both 2005 and 2006,
the show received the coveted Silver Telly Award for our culinary
television production. In August of 2007 Living the Life filmed their
60th episode with Chef Tiess.

Chef Tiess is a member of a professional culinary competition team.
In September of 2007 the team won gold medals at the super culinary
challenge in Orlando Fl.