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Purely American Foods
|Frederick J Tiess ME, WCMC, CEC, CCA, FMP, CCI, ACE is the
Chef Owner of Le Guild Culinaire. Le Guild Culinaire is a
publishing company and consulting firm that is based out of
Charlotte North Carolina as well as Norfolk Virginia. The main line
of business focuses on publishing the Chefs Reference Guide for
educators and restaurateurs. Building upon this work F&B
Resources, a subsidiary of Le Guild Culinaire partners with
commercial and retail food production companies, restaurants,
hotels and professional associations to develop products,
facilitate processes, and expand team proficiencies to maximize
the profit potential and improve the guest experience for each
In addition to operating Le Guild Culinaire Fred is an associate
professor 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 . Tiess currently
teaches Introduction to Entrepreneurship for the College of
Management, he has also taught the Senior Level Capstone
course for the School of Hospitality at J&W. He has coached the
Charlotte’s hot food team for the annual Intra collegiate Culinary
Competition. In 2011 Tiess was honored as "Teacher of the Year"
by Johnson and Wales University.
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 Master Degree from Western Carolina University in
Entrepreneurship, was inducted into the Phi Kappa Phi Honor
Society at WCU, 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 and certified culinary
administrator through the American Culinary Federation (ACF) as
well as a Lead Certification Evaluator for the ACF, a Certified
Foodservice Management Professional through the National
Restaurant Association, and a Certified Culinary Instructor
through the Foodservice Educators Network International (FENI).
He is currently a member of the Canadian Chefs Federation. In
2017 Master Chef Tiess completed his Master Chef courses at
the University of Guelph - Humber College. He earned the World
Association of Chef Societies (WACS) certification of Master Chef
Tiess has appeared on the Food Network special “Master Chef,
The Test of a Lifetime.” 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 2007, during their final season
"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 8th
Annual Culinary Super Challenge Team Competition in Orlando Fl.
In October of 2008 Tiess became the"U.S. ICIF Concorso
Sintonie" champion competing in New York City.
Tiess has served former President George H.W. Bush, former
Vice President Dan Quayle, the late Prime Minister of Israel Isaac
Rabin, the late King Mobutu Sese Seko of Zaire, the late Rose
Kennedy, the late Senator Edward Kennedy, the late John
Kennedy Jr., the late Alexander Haige, The United States
Congress-Democratic Caucus, Chuck Norris (Actor), the late
Robin Williams(Actor), Bill Murray (Actor). Entrepreneurs Truit
Cathy of Chick-fil-A and Dave Thomas of Wendy's, and the Dr Pat
Robertson of the Christian Broadcasting Network. Performing
Artists Sheila Walsh, The Oak Ridge Boys, Ricky Skaggs, Phil
Driscoll, and Lee Greenwood.
Since 2006 Fred has served on the Board of Directors for Mercy
Chefs. Mercy Chefs is a non-profit, faith based, charitable
organization committed to serving high quality professionally
prepared meals, during local, state and national disasters and
emergencies. During 2012 he and his family prepared over 5000
meals for Thanksgiving in New Orleans for victims of Hurricane
Isaac. In May 2013 he directed production of over 35,000 meals in
Moore Oklahoma in response to the F5 tornado that destroyed
12,000 homes and displaced 33,000 victims.
In June 2016 Fred and his family served in West Virginia after the
flooding in Greenbrier County serving directing the deployment in
White Sulphur and helping to produce the 12,000 meals served.