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| CHEF CHARLES M. CARROLL, C E C AAC |
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Chef Charles Carroll’s presentations have inspired professionals all over the country and
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, “Finding Time To Be Great” Leadership Lessons From a Chef.
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Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. River Oaks
Country Club enjoys the reputation of being rated the number four Country Club in the United States.
The Club has 1550 members and 60 Culinary Employees. Chef Carroll has recently re-designed state of the art
kitchens at River Oaks Country Club during it’s 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 Carrolls seventh Olympic Team.
Chef Carroll is highly respected for his leadership, committement and success in the International arena.
Other teams have included 2004 Manager of United States Regioanl 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 ACF in 2005. He received the Central
Regional “Good Taste Award” from the American Acadamy of Chefs in 2006. 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 Touque.
He was guest chef of 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 a culinary
classes, colleges and universities. Chef Carroll serves as President to the Board of Trusties of the
LeNotre Culinary Institue and Secretary Treasurer of the Les Amis d’ Escoffier Society Houston.
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