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Purely American Foods
Frederick J Tiess ME, CEC, FMP, CCI,  ACE, CCA 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 client.

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.

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 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 direcing the deployment in
White Sulphur and helping to produce the 12,000 meals served.