Karl Guggenmos, MBA, AAC
WACS Global Master Chef, USA
Mr. Karl Guggenmos is the owner of Culinary Solutions International, a consulting company based in Cranston, RI. He is a World Association of Chefs’ Societies (WACS) Global Master Chef and dean emeritus of Johnson & Wales University in Providence, RI. He is also on the Advisory Board to the Goldring Center for Culinary Medicine at Tulane University and senior consultant to Healthy Meals Supreme in Princeton, NJ, which provides medically tailored meals for patients with chronic diseases.
For several decades, Mr. Guggenmos has been involved in a wide array of culinary consulting projects. Representative activities include consulting on the design of a teaching kitchen for Tulane Medical School; kitchen design and menu planning for Wentworth Mansion, Texas Steak House and Saloon, and Carolina Ice Palace; and recipe development for Beefalo dishes for Bear Claw Ranch in Wyoming. His most recent projects include participating in the 2018 Food Meets Health Conference at Tulane Medical School, as well judging the National ProStart culinary skills competition, International Young Chef Olympiad in India and International Young Chaine’de Rotisseurs International Young Commis Competitions. He is on the Academic Board of At-Sunrice Global Chef Academy in Singapore and served on Advisory boards to Tyson Foods and Starbucks. He has been a keynote speaker at a wide range of international conferences, including the National Conference for Food Protection, the US Army Quarter Master General Conference, Gourmet Abu Dhabi, and the World Gourmet Summit in Singapore.
Mr. Guggenmos earned a BS degree in Food Service Management from Johnson & Wales in Charleston, SC, and an MBA in Organizational Leadership from Johnson & Wales in Providence. Between 1988 and 2015, he held several positions at Johnson & Wales University, including university dean of culinary education overseeing the culinary programs at all JWU campuses, dean of the College of Culinary Arts at the Providence campus, and director of culinary education at the Charleston campus. Earlier in his career, he served as chef, executive chef, manager, and owner of various restaurants and other culinary concerns in various locations in the United States and West Germany.
Mr. Guggenmos is a recipient of the Chaine des Rotisseurs Silver Star Medal, the Presidential Medallion of the American Culinary Federation, and the Diplome of Honor of the Academie Culinaire de France. In 2015, he was named an Education Ambassador of Rhode Island. He was also a torch bearer of the 2002 Olympic Games.