Fred Tiess

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Master Instructor

�鶹�� Faculty Since 1995

Contact Info

Email: fred.tiess@jwu.edu
Phone: 980-598-1470
Campus: Charlotte

Prior to joining the faculty in the College of Food Innovation & Technology, Fred Tiess had worked in various culinary leadership positions for five-star resorts, private clubs and independent restaurants.

While serving as the executive chef of a AAA four-star hotel in Virginia Beach, he frequently hired �鶹�� graduates because of their superior level of performance. In 1995, he joined the faculty at �鶹�� Norfolk to inspire and equip the next generation of chefs and entrepreneurs. This journey led to him to earn a master’s degree in Entrepreneurship. The path has continued into teaching entrepreneurship courses for College of Business to help students realize their professional and lifelong aspirations of starting a new culinary endeavor.

This classically trained, award-winning chef is a life-long learner. After graduate school he pursued training and certification to become a World Certified Master Chef. In addition to being a Master Instructor, he is the owner of several ventures and works with young entrepreneurs to pursue their aspirations.

Education

M.E., Enterpreneurship, Western Carolina University
B.S., Food Service Management, �鶹�� and Wales University
A.O.S., Culinary Arts, The Culinary Institute of America
A.A.S., Business Administration, Dutchess Community College

“The most important thing I have learned throughout my career is that when we serve others we are afforded the opportunity to positively impact their journey. ”

Teaching Interests

Entrepreneurship
Global Cuisines
Restaurant Operations

Scholarly Interests

Product Innovation
Quality Assurance

Courses

CUL2810 Global a la Carte
ENTR2001 Introduction to Entrepreneurship

Extra Curricular Roles

Nondiscrimination Campus Liaison

Professional Affiliations

World Association of Chefs: Certified Master Chef

American Culinary Federation: Certified Executive Chef, Certified Culinary Administrator, Certification Evaluator and Mentor

National Restaurant Association: Food Management Professional

Publications

The Chefs Reference Guide - Master Chef Edition, 2018
Flavors of the Season, 2016
Food Network "Master Chef - Test of a Lifetime" 2002
ABC Family Channel, "Living the Life - What's Cooking with Chef Fred" 2002-2009
How Did You Get Started

Honors And Awards

American Culinary Federation Gold Medals in National and Regional Competitions 1990-2007
Athens Fillo Dough Competition - National Champion 1990
American Culinary Federation - Chef of the Year- Virginia 1997
�鶹�� &Wales University– Teacher of the Year - Charlotte 2011

Q&A with Fred

At �鶹��, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

How Did You Get Started?

i was fortunate to have parents that enjoyed cooking as well as family who owned a restaurant and a bar in New York City. For as long as I can remember, I have enjoyed working in the kitchen. When I was twelve I made the choice to be a Chef, and since then I also learned that the pursuit of being a Master Chef is a life long journey.

What Advice Do You Have For Incoming Freshmen?

"Push Yourself" This is a phrase we commonly used at the Greenbrier Resort for our apprentices. Don't be afraid to try, to fail, and to become all that you hope.

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