About Chef Charles Carroll
Chef Charles Carroll’s Presentations have inspired Professionals from all over the country and all over The world including Countries like Norway, Portugal and Ireland. His Powerful and exhilarating presentations often take the audience to an all new level. His contemporary style of culinary demonstrations, leadership, building culinary policies and procedures and team building seminars are highly sought after. His passion for team building has driven him to the writing of his first book, “Leadership Lessons From a Chef” Finding Time To Be Great.
Chef Carroll is currently the Executive Chef of River Oaks CountryClub,inHoustonTexas.RiverOaksCountryClubenjoys the reputation of being rated the number four Country Club in the United States. The Club has 1500 members and 60 culinary team members. Chef Carroll has recently re-designed state of the art kitchens at River Oaks Country Club during its 18-million dollar renovation.
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. He was heavily involved with the Club’s six million-dollar renovations, which included an entirely new kitchen shell and design.
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, which then consisted of eighteen students.
Charles is a 1985 graduate of the Culinary Institute of America. Chef Carroll serves as a Coach for the 2008 United States Culinary Olympic National Team. This will mark Chef Carroll’s seventh Olympic Team. Chef Carroll is highly respected for his leadership, commitment and success in the International arena. Other teams have included 2004 Manager of United States Regional Team which captured third in the world, Team USA 2000 national team which received 4 gold and one silver and “Best In The World” category B, at the 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.
Charles has received over seventy national and international awards, including chapter Chef of the Year in 1988, American Culinary Federation President’s Medallion three times from three decades, 1989, 1999 and 2005. He was Central Regional Chef of the Year for the ACF in 2005. He was the regional and national winner of the Chef ’s Professionalism Award in 2008. He received the Central Regional “Good Taste Award”in2006andSharingCulinaryTraditionsAwardfrom the American Academy of Chefs in 2008. The James Beard Foundation selected Charles as one of the Great Country Inn Chefs of 1993. He was awarded Educator of the Year by the ACFEI in 1993. In July of 2000 he was inducted into the World Master Chefs Association, July of 2001 he was inducted into the American Academy of Chefs, March of 2002 he was inducted into the Confrerie de la Chaine des Rotisseurs and August of 2005 he was inducted into the Honorable order of the Golden Toque. He was guest chef in Cooking of the Americas, a one- hour nationwide live broadcast. He has been guest speaker at several ACF meetings, regional and national conventions, as well as culinary classes, colleges and universities. Chef Carroll serves as President to the Board of Trustees of the LeNotre Culinary Institute and Secretary Treasurer of the Les Amis d’ Escoffier Society Houston.
