Charles Carroll

CHEF CHARLES M. CARROLL, CEC AAC HGT

Past President, World Association of Chefs Society

Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting

Success “Your Guide to Becoming a Professional Chef,” and  newly published, “The Recipe”, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas.  River Oaks Country Club enjoys the reputation of being one of the top Country Clubs in the United States.  The Club has 1700 members and 75 culinary team members.

Chef Carroll was Executive Chef at Oak Hill Country Club from 1996-2000.  Oak Hill Country Club is rated the number seventeenth Country Club in the United States and is home of the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship.

Before Oak Hill, Chef Carroll was Executive Chef, and employed at The Balsams Grand Resort Hotel for thirteen years. The Balsams is a four-star four-diamond resort located in Dixville Notch, New Hampshire.  He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Charles is a 1985 graduate of the Culinary Institute of America.  He served as a Coach for the 2008 United States Culinary Olympic National Team, his seventh Olympic Team.  Other teams have included 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B, Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany,  ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.

He has spent the past three years traveling around the United States and the world to include Ireland, Norway, Germany, Switzerland, Iceland, Portugal, Turkey, Chile, Korea, Paris, South Africa, Afghanistan, Greece, India, Hong Kong, Malaysia, Singapore, Macao, and Canada mentoring, sharing and presenting his messages to culinary students, chefs, industry professionals and executives as well as the United States military personnel. His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.

For more information about Chef Charles Carroll, please visit www.chefcharlescarroll.com

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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