Frederick J Tiess
Master Instructor College of Food Innovation & Technology Department of Culinary Arts Charlotte
Biography
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 JWU graduates because of their superior level of performance. In 1995, he joined the faculty at JWU 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 the College of Hospitality & 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
ME, Western Carolina University
Masters in Entrepreneurship
BS, Johnson and Wales University
Food Service Management
AOS, The Culinary Institute of America
Culinary Arts
AAS, State University of New York – Dutchess Community College
Business Administration
MWMCS
World Master Chef Society
WACS Certified Master Chef (WCMC)
World Chefs – WACS
WSET – Level II
Wine & Spirit Educational Trust
Certified Culinary Administrator
American Culinary Federation
Certified Executive Chef (CEC)
American Culinary Federation
Phi Kappa Phi National Honor Society
PKP
National Champion – Sintonie ICIF International Competition
ICIF
Super Culinary Team Challenge, Orlando – Gold Medal
ACF
Alpha Beta Kappa National Honor Society
ABK
Golden Quill Honor Society of Johnson and Wales University
JWU
Presidents Award – American Culinary Federation Tidewater Chapter
ACF
“Chef of the Year” – American Culinary Federation Tidewater Chapter
ACF
Nation’s Capital ACF Culinary Salon Best Piece in Show
ACF
National Champion -Bean Recipe Contest
Bean Association of America
National Champion – Knorr Swiss Recipe Contest
Knorr Swiss
Tidewater Chefs ACF Culinary Salon Best of Show
ACF
Virginia Chef Association ACF Culinary Salon Best of Show
ACF
Virginia Chef Association ACF Culinary Salon Gold Medal
ACF
AwardsNational Champion – Athens Filo Dough Competition
Athens Foods
“How To Remove Corn Silk Easily With 1 Simple Kitchen Trick.” Tiess, F. (September 2, 2026)
https://www.southernliving.com/how-to-remove-corn-silk-12025579
“How To Ripen Bananas Overnight With 1 Simple Kitchen Trick.” Tiess, F. (August, 2026)
https://www.southernliving.com/how-to-ripen-bananas-overnight-12021032
“The 1 Thing Chefs Always Check Before Buying A Rotisserie Chicken.” Tiess, F. (June, 2026)
https://www.southernliving.com/what-to-check-before-buying-rotisserie-chicken-11999939
“Where Professional Chefs Shop.” Tiess, F. (August, 2025)
https://www.southernliving.com/things-professional-chefs-buy-at-costco-11815286
“Where Professional Chefs Shop – Trader Joes.” Tiess, F. (August, 2025)
https://www.southernliving.com/things-professional-chefs-buy-at-costco-11815286
“Making Thanksgiving Meals Easier with Tips for Charlotte Chefs.” Tiess, F. (November 15, 2024)
https://www.wbtv.com/2024/11/15/making-thanksgiving-meals-easier-with-tips-charlotte-chefs/
“How To Tell If An Egg Is Boiled.” Tiess, F. (October 10, 2024)
https://www.southernliving.com/how-to-tell-if-an-egg-is-boiled-8716583
“Can You Freeze Quiche?.” Tiess, F. (October 7, 2024)
https://www.southernliving.com/can-you-freeze-quiche-8635245
“Can You Freeze Velveeta Cheese?.” Tiess, F. (August 15, 2024)
https://www.southernliving.com/can-you-freeze-velveeta-cheese-8681126
“How To Store Berries So They Last.” Tiess, F. (August 11, 2024)
https://www.southernliving.com/how-to-store-berries-8682128
“Can you Freeze Canteloupe?.” Tiess, F. (August 6, 2024)
https://www.southernliving.com/can-you-freeze-cantaloupe-8681311
“How To Tell If An Onion Is Bad.” Tiess, F. (August 5, 2024)
https://www.southernliving.com/how-to-tell-if-an-onion-is-bad-8684432
“Can You Freeze Cherries?.” Tiess, F. (July 30, 2024)
https://www.southernliving.com/can-you-freeze-cherries-8681769
“Can You Freeze Eggplant? An Expert Explains The Right Way To Do It.” Tiess, F. (July 25, 2024)
https://www.southernliving.com/can-you-freeze-eggplant-8681281
“How To Store Broccoli So It Stays Fresher Longer – And Keeps A Crunch.” Tiess, F. (May 23, 2024)
https://www.southernliving.com/how-to-store-broccoli-8651838
“Can you eat raw Mango Skin?.” Tiess, F. (April 15, 2024)
Pending
“Can you eat raw Zucchini?.” Tiess, F. (April 15, 2024)
Pending
“Can you eat Salmon Skin.” Tiess, F. (April 15, 2024)
Pending
“Can you Freeze Cottage Cheese.” Tiess, F. (April 15, 2024)
Pending
“Can you Freeze Lettuce.” Tiess, F. (April 15, 2024)
Pending
“How to Boil Frozen Chicken.” Tiess, F. (March 12, 2024)
https://www.southernliving.com/can-you-boil-frozen-chicken-8605475
“Should You Rinse Mushrooms? An Expert Weighs In.” Tiess, F. (February 9, 2024)
https://www.southernliving.com/should-you-rinse-mushrooms-8426776
“Do You Rinse Steak Before Cooking.” Tiess, F. (January 17, 2024)
https://www.southernliving.com/do-you-rinse-steak-before-cooking-8426878
“Should You Rinse Pasta?.” Tiess, F. (January 16, 2024)
https://www.southernliving.com/should-you-rinse-pasta-8426162
“Should You Rinse Canned Beans?.” Tiess, F. (December 30, 2023)
https://www.southernliving.com/should-you-rinse-canned-beans-8420084
“9 Mistakes You Should Never Make With A Slow Cooker :There’s no need to fear the Crockpot..” Tiess, F. (December 29, 2023)
https://www.southernliving.com/slow-cooker-mistakes-8420085
“How Long Do Dried Beans Last?.” Tiess, F. (December 27, 2023)
https://www.southernliving.com/how-long-do-dried-beans-last-8417851
“White Onions Vs. Yellow Onions: Is There A Difference?.” Tiess, F. (December 26, 2023)
https://www.southernliving.com/white-onions-vs-yellow-onions-8417277
“City vs Country Ham.” Tiess, F. (March, 2023)
https://www.southernliving.com/city-ham-vs-country-ham-7371987
“Kitchen De-Cluttering.” Tiess, F. (January, 2023)
https://www.wbtv.com/video/2023/01/17/kitchen-de-cluttering-heres-what-you-need-what-you-dont/
“So Tell Me- Fred Tiess, Rhonda Stewart, Ashley McGee.” Tiess, F. (January 12, 2023)
https://sotellmepodcast.com
““It’s in the sizzle” | The burger that’s been a “smash” in St. Louis since 1934.” Tiess, F. (2022)
https://stljewishlight.org/jewishfood/its-in-the-sizzle-the-burger-thats-been-a-smash-in-st-louis-since-1934/
“Should you wash your turkey?.” Tiess, F. (November, 2022)
https://www.southernliving.com/food/kitchen-assistant/should-you-wash-your-turkey
“Can you peel potatoes ahead of time?.” Tiess, F. (October, 2022)
https://www.southernliving.com/food/kitchen-assistant/can-you-peel-potatoes-ahead-of-time
“Thanksgiving Recipe Presentation.” Tiess, F. (2019)
“People to Know in Entrepreneurship at Charlotte-Area Universities.” Tiess, F. (2016)
https://wraltechwire.com/2016/09/08/people-to-know-in-entrepreneurship-in-charlotte-universities-160908/
“Greenbrier Flooding – Good Day Charlotte.” Tiess, F. (2016)
“Mercy Chefs Deployment Moore Oklahoma.” Tiess, F. (2013)
““Lets Cook”.” Tiess, F. (2013)
“Restaurant Secrets- Appetizers.” Tiess, F. (November, 2010)
https://www.wcnc.com/article/money/consumer/restaurant-secrets-just-desserts/275-374195348
“Restaurant Secrets- Desserts.” Tiess, F. (November, 2010)
https://www.wcnc.com/article/money/consumer/restaurant-secrets-just-desserts/275-374195348
“Holiday Cooking with Chef Fred.” Tiess, F. (2009)
“Living the Life – Chef Fred.” Tiess, F. (2009)
“Master Chef – The Test Of A Lifetime”.” Tiess, F. (2002)
“Saltwater Fishing with Dr. Jim.” Tiess, F. (2000)
“700 Club.” Tiess, F. (1994)
“Holiday Recipes.” Tiess, F. (1993)
World Master Chef Society
American Culinary Federation
Canadian Culinary Federation
Tiess, F. (June 13, 2025). Food Storytelling: Powered by Purpose, Possibility, and Precision. (Journal Article).
Chefreference Articles.
https://www.chefreference.com/post/food-storytelling-powered-by-purpose-possibility-and-precision
Tiess, F. (May 13, 2025). La Cucina Regionale. (Book).
Le Guild Culinaire.
www.chefreference.com
Tiess, F. (March 15, 2025). Classical French Cuisine. (Book).
Le Guild Culinaire.
www.chefreference.com
Tiess, F. (November 26, 2024). From theory to table: How AI and robotics are shaping the next generation of chefs. (Journal Article).
Charlotte Business Journal.
https://www.bizjournals.com/charlotte/news/2024/11/26/theory-ai-robotics-next-generation-chefs.html
Tiess, F. (November 22, 2024). https://online.jwu.edu/blog/delivering-professional-culinary-skills-education-in-an-online-environment/: CAREER CATALYST BLOG. (Newsletter).
Delivering Professional Culinary Skills Education In An Online Environment.
https://online.jwu.edu/blog/delivering-professional-culinary-skills-education-in-an-online-environment/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of Africa. (Instructional Material).
https://rise.articulate.com/share/eJCK6y4kAqys-HBdKSPBjP9820SMJmQo#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of America. (Instructional Material).
https://rise.articulate.com/share/gSmXE9h9QW0H5JglfvbFKyvMT0E49OqZ#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of Caribbean. (Instructional Material).
https://rise.articulate.com/share/-wGvfao-y7ZGw10xX1RbbNenB6JCXVf8#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of China. (Instructional Material).
https://rise.articulate.com/share/nVkCmvmmHsi9odg70LlbPoIi04FPRpqQ#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of East Asia. (Instructional Material).
https://rise.articulate.com/share/t4Se2D47-P3BDwIbEF6UwHQEMI81TSXl#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of France. (Instructional Material).
https://rise.articulate.com/share/NF5G6TmlnxhIGR7jjwdyD-pCnS4arRPr#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of India. (Instructional Material).
https://rise.articulate.com/share/NXDaC3p2mA3Y4kV8W66N0iRw2n4Jx-_c#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of Italy. (Instructional Material).
https://rise.articulate.com/share/wa4nhjFlBB310R7Q3p2gVGGqciUeOheQ#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of Mexico. (Instructional Material).
https://rise.articulate.com/share/-wGvfao-y7ZGw10xX1RbbNenB6JCXVf8#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of Northern and Eastern Europe. (Instructional Material).
https://rise.articulate.com/share/Naty4v3415IXBkUvzXFH_cMT-iLjyQ-a#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of South America. (Instructional Material).
https://rise.articulate.com/share/5-_UxDcINHegbRAaLXIcH9Wy-aX4Rr8C#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of South East Asia. (Instructional Material).
https://rise.articulate.com/share/DoQ5IyEpQSotGa8GBDBcc8wRb6xzyjro#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of the British Isles. (Instructional Material).
https://rise.articulate.com/share/pLEoNonrl6-ntKIiXjikQWb1ZPaH_-pq#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of the Iberian Peninsula. (Instructional Material).
https://rise.articulate.com/share/aw0Bsebd0YX-quX6GdxeFeO2ykjImaNr#/
Tiess, F. (July (3rd Quarter/Summer), 2023). The Cuisines of the Mediterranean. (Instructional Material).
https://rise.articulate.com/share/v1PHDJiPV8nBRGt_aMXSvUuGu_jHJBix#/
Tiess, F. (2022). Activating the Entrepreneurial Mindset. (Instructional Material).
Tiess, F. (2022). Bootstrapping and Crowdfunding for Resources. (Instructional Material).
Tiess, F. (2022). Building Business Models. (Instructional Material).
Tiess, F. (2022). Creating and Recognizing Opportunity. (Instructional Material).
Tiess, F. (2022). Creating Revenue Models. (Instructional Material).
Tiess, F. (2022). Developing Networks and Building Teams. (Instructional Material).
Tiess, F. (2022). Developing Your Customers. (Instructional Material).
Tiess, F. (2022). Engaging Customers Through Marketing Pitching Your Idea. (Instructional Material).
Tiess, F. (2022). Global ala Carte Course Pack. (Instructional Material).
Tiess, F. (2022). Learning from Failure. (Instructional Material).
Tiess, F. (2022). Navigating Legal and IP Issues. (Instructional Material).
Tiess, F. (2022). Practicing Entrepreneurship: Creating a Team and Concept. (Instructional Material).
Tiess, F. (2022). Social Entrepreneurship Integrity and Ethics. (Instructional Material).
Tiess, F. (2022). Testing and Experimenting with New Ideas. (Instructional Material).
Tiess, F. (2022). Using Design Quizlet Access Thinking. (Instructional Material).
Tiess, F. (July (3rd Quarter/Summer), 2022). Making Connections. (Instructional Material).
Tiess, F. (April (2nd Quarter/Spring) 25, 2021). Think about “THE” Issue – Disrupt or Be Disrupted. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/think-about-the-what-s-ahead-disrupt-or-be-disrupted
Tiess, F. (2020). The Cuisines of Asia. (Instructional Material).
Tiess, F. (2020). The Cuisines of Europe. (Instructional Material).
Tiess, F. (2020). The Cuisines of the Americas. (Instructional Material).
Tiess, F. (2020). The Cuisines of the Mediterranean. (Instructional Material).
Tiess, F. (March 29, 2020). The New Restaurant – Transitioning the Place of Restoration. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/the-new-restaurant-transitioning-the-place-of-restoration
Tiess, F. (November 27, 2019). Developing The Next Generation: Fostering A Entrepreneurial Mindset In A Multigenerational Venture. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/developing-the-next-generation-fostering-an-entrepreneurial-mindset-in-a-multigenerational-venture
Tiess, F. (2018). Ancient Cuisines of France and Italy. (Instructional Material).
Tiess, F. (2018). Chefreference Videos. (Video Presentation).
Le Guild Culinaire.
https://www.youtube.com/user/chefreference
Tiess, F. (December 18, 2018). Professional Certification: Progressing to the other side of the line. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/professional
Tiess, F. (December 14, 2018). A Servants Heart: Building a Great Team. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/a-servants-heart-building-a-great-team
Tiess, F. (November, 2018). The Chefs Reference Guide – Master Chef. (Book).
Le Guild Culinaire, Master Chef Edition.
www.chefreference.com
Tiess, F. (November 16, 2018). Franchise Opportunity: Who gets the bigger slice of the pie?. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/franchise-opportunity-w-ho-gets-the-bigger-slice-of-the-pie
Tiess, F. (September 11, 2018). Intelligent Failure. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/the-need-to-lead
Tiess, F. (July (3rd Quarter/Summer) 1, 2018). Franchising; Having it your way?. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/franchising-having-it-your-way
Tiess, F. (October (4th Quarter/Autumn), 2017). Flavors of the Season. (Book).
Le Guild Culinaire.
www.chefreference.com
Tiess, F. (2016). Mediterranean Diet. (Instructional Material).
Tiess, F. (2016). Professional Plating. (Instructional Material).
Tiess, F. (2016). The Cuisines of Central France. (Instructional Material).
Tiess, F. (2016). The Cuisines of Central Italy. (Instructional Material).
Tiess, F. (2016). The Cuisines of Northern France. (Instructional Material).
Tiess, F. (2016). The Cuisines of Northern Italy. (Instructional Material).
Tiess, F. (2016). The Cuisines of Southern France. (Instructional Material).
Tiess, F. (2016). The Cuisines of Southern Italy. (Instructional Material).
Tiess, F. (October (4th Quarter/Autumn) 18, 2015). A diamond in the rough; Purchasing an existing business.. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/a-diamond-in-the-rough-purchasing-an-existing-business
Tiess, F. (August 31, 2015). Risky Business: Reducing the chance of Employee Theft.. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/risky-business-reducing-the-chance-of-employee-theft
Tiess, F. (June 15, 2015). Marginalized Cuisine: when Money gets in the way of making Money.. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/marginalized-cuisine-when-money-gets-in-the-way-of-making-money
Tiess, F. (2014). Entrepreneurial Leadership. (Instructional Material).
https://youtu.be/At4Zxppf2yU
Tiess, F. (November 29, 2014). Will Restaurants Become Obsolete?. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/will-restaurants-become-obsolete
Tiess, F. (2013). Classical French Cuisine Repertoire. (Instructional Material).
Tiess, F. (September 7, 2013). Navigating the 4 C’s of Credit Risk; Is the next perfect storm Coming?. (Instructional Material).
Le Guild Culinaire/F&B Resources.
https://www.chefreference.com/post/navigating-the-4-c-s-of-credit-is-the-next-perfect-storm-coming
Tiess, F. (January (1st Quarter/Winter), 2012). The Chefs Reference Guide. (Book).
Le Guild Culinaire, 1.
www.chefreference.com
Tiess, F. (April (2nd Quarter/Spring), 2004). The Culinary Reference Guide. (Book).
F&B Resources.
www.chefreference.com
Greenbrier Apprentice and Chef Meeting, “Italian Regional Cuisine and Pasta Workshop,” Appalachian ACF Chapter, White Sulphur Springs, WV, United States. (July 15, 2025).
Branchfood, “2023 Food Summit: Accelerating Food Innovation,” University of Rhode Island, Providence. (April 12, 2023).
National Conference, “Seven Questions Every Chefpreneur Should Ask,” American Culinary Federation, Orlando, FL. (August, 2021).
Annual Conference, “Start-up Mise en Place,” Piedmont Culinary Guild, Annual Symposium,, Charlotte, NC. (March, 2019).
2nd Annual Faculty Scholarship Showcase, “BENCHMARKING ALUMNI SUCCESS THROUGH ACF CERTIFICATION,” Johnson & Wales University, Charlotte, NC. (May, 2018).
CAFE Conference, “Classical Concepts from a Modernist Perspective,” CAFE, Charlotte, NC. (October, 2012).
National Conference, “Low Country Cuisine – Molecular Gastronomy Methods.,” Global Association of Christian Hospitality Professionals, Savannah, GA. (July, 2012).
Annual Conference, “Learning Styles of Culinary Team Members,” Global Association of Christian Hospitality Professionals, Richmond, VA. (July, 2011).
Skills for Chefs Conference, “Ice Carving – American Cuisine,” Master Chefs of Great Britain, Sheffield, England. (July, 2007).
(Television). (November 11, 2023). Carolina Business Review Season 33 Episode 19 – Kitchen Chronicles. Charlotte, NC, United States.