Charles Carroll Named President of World Association of Chefs Societies
29 April 2015
Serving a term of 18 months, Carroll is joined by John Sloane of Macau as vice president of the global organization serving 10 million chefs from more than 105 nations.
Charles Carroll, CEC, AAC, executive chef of River Oaks Country Club, Houston, was recently named president of the World Association of Chefs Societies, or Worldchefs.
Worldchefs, founded October 1928 at the Sorbonne in Paris, is a global network of chef associations dedicated to maintaining and improving the standards of global cuisine. An elected executive committee and a board of continental directors that oversee the regions of Asia, Europe, Africa, Pacific and the Americas govern the organization.
“Worldchefs spans over 105 countries and 10 million chefs, and I am proud to be a part of this great team,” said Carroll. “The board is focused and excited about the next 18 months and we are dedicated to all our members around the globe. I encourage everyone to visit www.Worldchefs.org to learn more about what we are doing and our next congress in Athens, Greece, September 2016.”
Prior to being named executive-committee president earlier this year, Carroll served as vice president. John Sloane, vice president of food and beverage at Galaxy Macau and Worldchefs continental director for Macau, recently assumed the position of vice president.
Carroll is a graduate of The Culinary Institute of America, Hyde Park, N.Y. He is author of Leadership Lessons from A Chef: Finding Time to Be Great (Wiley & Sons, 2007) and Tasting Success: Your Guide to Becoming a Professional Chef (Wiley & Sons, 2011). His experience includes executive chef at Oak Hill Country Club, Rochester, N.Y., and executive chef at The Balsams Grand Resort Hotel, Dixville Notch, N.H. He was a coach for 2008 ACF Culinary Team USA and was manager of ACF Culinary Regional Team USA in 2004.
Carroll has received more than 70 national and international awards, including a 2008 Dr. L.J. Minor Chef Professionalism Award and American Culinary Federation President’s Medallions in 1989, 1999, 2005 and 2014. In 1993, the James Beard Foundation selected him as one of the “Great Country Inn Chefs.” He is a member of ACF Professional Chefs Association of Houston.