Fred Tiess

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Master Instructor

��ᴫ�� 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 ��ᴫ�� graduates because of their superior level of performance. In 1995, he joined the faculty at ��ᴫ�� 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, Johnson 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
Johnson &Wales University– Teacher of the Year - Charlotte 2011

Q&A with Fred

At ��ᴫ��, 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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