Fred Tiess is the founder of Le Guild Culinaire, a publishing and consulting firm based in Charlotte. The company is best known for publishing the Chef’s Reference Guide, a trusted resource for culinary educators and restaurateurs. Through its subsidiary, F&B Resources, Tiess collaborates with commercial and retail food production companies to develop products, optimize operations, strengthen team performance, and enhance both profitability and the guest experience.

 

Tiess serves as a Master Instructor in the College of Food Innovation & Technology at Johnson & Wales University in Charlotte. Since joining the faculty in 1995, he has taught at both the Norfolk and Charlotte campuses, mentoring students across a broad range of disciplines including Classical French Cuisine, International Cuisine, Garde Manger, Baking and Pastry, and entrepreneurship. He also advised the Epicurean Society and the American Culinary Federation (ACF) Competition Team for more than a decade. In addition to leading the Senior Capstone course for the School of Hospitality, Tiess coached Charlotte’s hot food team in the annual Intra-Collegiate Culinary Competition. In recognition of his impact as an educator, he was named “Teacher of the Year” by Johnson & Wales University in 2011.

 

Before entering academia, Tiess built an accomplished culinary career in some of the country’s most respected kitchens. He served as Executive Chef at the four-star Founders Inn and Conference Center in Virginia Beach and worked as Chef d’Entremetier at the prestigious Everglades Club in Palm Beach. Earlier in his career, he rose to Sous Chef at the renowned The Greenbrier after graduating as valedictorian of its celebrated apprenticeship program. His culinary roots began in Manhattan, where he worked in his grandfather’s bar, Barry’s, and his great-aunt’s luncheonette on Nagle Avenue during the 1970s.

 

Over the course of his career, Tiess has earned numerous culinary honors and competition victories. His accolades include first place in Pastry at the 2000 Shenandoah Valley Food Competition, the 1998 President’s Award from the ACF Tidewater Chapter, and Best of Show at the 1993 Nation’s Capital Chefs Association Culinary Salon. Under his leadership, the Johnson & Wales Junior ACF Hot Food Team captured first place at the 1998 Southeast Regional Competition in Myrtle Beach before earning a silver medal at the national competition in Anaheim. In 2007, his Charlotte team won the Intercollegiate Culinary Competition at Johnson & Wales University’s Denver campus. Additional national victories include the Athens Fillo Dough Competition, National Bean Competition, Knorr Swiss Recipe Championship, and Cookshack Smoker Competition.

 

Tiess holds a Master’s Degree in Entrepreneurship from Western Carolina University, where he was inducted into the Phi Kappa Phi Honor Society. He earned his Bachelor’s Degree in Food Service Management from Johnson & Wales University, graduating summa cum laude and receiving induction into both the Golden Quill and Alpha Beta Kappa honor societies. He also earned 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, where he completed fellowships in Baking & Pastry and Professional Development.

A highly respected culinary professional, Tiess holds certifications as a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation. He is also certified by the National Restaurant Association as a Certified Foodservice Management Professional and by the Foodservice Educators Network International as a Certified Culinary Instructor. In addition, he completed Master Chef coursework at the University of Guelph-Humber College in Canada and earned the prestigious World Master Chef certification through the World Association of Chefs’ Societies. He is also a member of the World Master Chefs Society.

 

Tiess has appeared in national media productions, including the Food Networsk  Master Chef: The Test of a Lifetime and ABC Family’s Living the Life, the latter earning two Silver Telly Awards for culinary television production.

Throughout his career, Tiess has prepared meals for world leaders, dignitaries, and celebrities, including George H. W. Bush, Dan Quayle, Yitzhak Rabin, Mobutu Sese Seko, and members of the Kennedy family. He has also cooked for notable entertainment and business figures including Robin Williams, Bill Murray, George Foreman, Truett Cathy, and Dave Thomas.

 

Beyond his professional accomplishments, Tiess is deeply committed to humanitarian service. He has served on the Board of Directors for Mercy Chefs, a faith-based nonprofit organization dedicated to providing professionally prepared meals during natural disasters and emergencies. His disaster relief work includes preparing more than 5,000 meals for victims of Hurricane Isaac in New Orleans, directing the production of over 35,000 meals following the 2013 F5 tornado in Moore, and leading relief efforts after the devastating 2016 floods in West Virginia, where 18,000 meals were served to displaced residents. Since its founding after Hurricane Katrina, Mercy Chefs has served millions of meals to communities in crisis, with Tiess playing a significant role in advancing its mission.