12 March 2013 – President of the WORLDCHEFS Gissur Gudmundsson, the global authority of chefs, has appointed Chef Charles Carroll from the United States as its new Vice President.
Chef Carroll has taken the baton from Chef Hilmar B. Jonsson from Iceland, who stepped down recently for personal reasons. The executive committee, together with the Icelandic Chefs Association made the unanimous decision to appoint Chef Charles Carroll as his successor. This is yet another landmark moment for WORLDCHEFS, for this is the first time that the Vice President is of a different nationality from the President.
Says Charles Carroll, “It is an honour for me to be part of this team and I am very humbled by this appointment. I promise to do more than my best in contributing to the elevation and promotion of the chef profession.”
Chef Carroll is an award winning author of Leadership Lessons From A Chef: Finding Time To Be Great, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. He is the recipient of over seventy national and international awards, including Chef of the Year, Chef’s Good Taste Award, Sharing Culinary Traditions Award, Chef’s Professionalism Award, the James Beard Foundation Great Country Inn Chefs Award and Educator of the Year Award among numerous others.
Chef Carroll has served the United States on seven of its Culinary Olympic Teams over the last 20 years, competing all over the world with the ultimate prize being number one in the world in 2000.
He has also spent the past two years traveling around the United States mentoring, sharing and presenting, his messages to culinary students, chefs, industry professionals and executives. His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.
Chef Gissur Gudmundsson, President of WORLDCHEFS shared, “I am very pleased to have Charles Carroll on board. We started working closely when he was appointed Chairman for the WACS Congress 2012 in Daejeon, and his commitment to the culinary profession and chef community is exemplary. It is an honour to have someone I respect and admire greatly on this team.”
