EARLY CAREER

As a 1985 graduate of the Culinary Institute of America, Chef Carroll began his career at the Balsams Grand Resort Hotel, a four-star four-diamond resort located in Dixville Notch, New Hampshire. There, he worked his way up to his first Executive Chef position, and also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Not too long after, he moved on to serve as the Executive Chef for the Oak Hill Country Club, 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.

In 2000, Chef made the leap to the south to join the River Oaks Country Club Culinary team in Houston, TX as Executive Chef. The establishment enjoys the reputation of being one of the top Country Clubs in the United States with 1700 members and 75 culinary team members.

HONORS & ACCOMPLISHMENTS

Chef Carroll has served on eight United States Culinary Olympic National Teams. 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; Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany; 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B; and as a Coach for the 2008 United States Culinary Olympic National Team.

Charles has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times from four decades (1989, 1999, 2005 and 2014). In 1993, Charles was selected by The James Beard Foundation as one of the Great Country Inn Chefs and was awarded Educator of the Year by the ACFEI. He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs as well as the regional and national winner of the Chef’s professionalism Award in 2008. He has been nominated twice for ACF regional Chef of the Year. Since the year 2000, he has been inducted into the World Master Chefs Association (2000), the American Academy of Chefs (2001), the Confrerie de la Chaine des Rotisseurs (2002), and the Honorable order of the Golden Toque (2005).

Chef has also had the pleasure of being honored at several colleges and universities. He is the recipient of the Distinguished Visiting Author Award presented to him by Johnson and Wales University, as well as Distinguished Visiting Chef by Sullivan College and honored by Grand Rapids Community College, New England Culinary Institute and Paul Smiths College; and received the Lifetime Achievement Award by Cordon d’ Or and the Crystal Icon Award by the International Special Events Society. He was most recently awarded with the title of Ambassador for the Culinary Institute of America (CIA).

One of Chef Carroll’s most proud moments was creating and producing “Operation HOT” (Honoring Our Troops) in 2011, and again in 2013. Chef Carroll put together a team of 21 celebrities and support team, raised $450,000, assembled 30,000 lbs of show gear, produced a total of 8 shows (2 Vegas Style), and fed 8,000 troops a home cooked meal in the middle of a war zone in Afghanistan. For his collective efforts in organizing these events, Chef Carroll was recognized by 5 past U.S. Presidents, and invited to the White House. In September of 2013 he was presented with The Honorable Order of Saint Martin Award, given to him by the Army for his significant contributions to soldiers based in the Middle East.

BUSINESS PROFESSIONAL

As a professional speaker, Chef Carroll has been a guest at hundreds of events to include ACF meetings, regional and national conventions, as well as culinary classes, colleges and universities, and multiple private and public businesses and corporations.

He has served on many Boards and Committees to include; President to the Board of Trusties of the LeNotre Culinary Institute, Secretary Treasurer of the Les Amis d’ Escoffier Society Houston, appointed chairman of ACF certification appeals committee (2008) and appointed chairman of the World Association of Chef’s Society (WACS) world congress held in the year of 2012 in Daejeon, Korea and Norway 2014. In 2014, Chef Carroll was named Vice President of World Association of Chefs Society, an organization that encompasses over 10 million chefs and 100 countries, then in 2015, Chef Carroll was named President and served in that position for 2 years. Also in 2015, he was inducted as an honorary member into the Indian Federation of Chefs Association (IFCA), The Chefs Association in Argentina and The Northern Chefs Clubs of Greece. He currently sits on the Worldchefs Board as Past President.

TO THE FUTURE

Chef Carroll has been blessed with the ability to do so many different things in his life. Even now, the wheel just doesn’t stop turning! It is an exciting time as he was just recently named Chef of Celebrity Sweat, a show centered around fitness and health on A&E. Chef’s cooking up some fit and fun recipes that you can recreate right at home.

He is currently working on a myriad of projects all centered around his new book, “The Recipe”. It has been Chef Carroll’s mission to touch the hearts of people all over the world, and that is just what he’s going to do. Follow Chef on social media to watch these projects come to life! We’re beyond excited and cannot wait for you all to see what’s to come!