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Dieter Kiessling, CMC

Professional Overview

  • Master Chef Certification by the American Culinary Federation (among first five American chefs so certified, 1981). More than forty years combined European and American cooking experience.
  • Thoroughly familiar with wide range of cuisine’s: American, Continental, French, German and ethnic specialties.
  • Present food in artistic, attractive manner (garde manger) to enhance meal visually. Expert ice carvings and unique flaming presentation.
  • Demonstrated ability to create innovative menu items and recipes employing distinctive components and methods of preparation.
  • Fully familiar with all aspects of first class restaurant operation, both front and back of the house responsibilities. Personality and flair for public relations enhances patrons’ dining experience.

Education and Training

Culinary Institute of America – Hyde Park, New York

1981 Graduate, Master Chef Certification

Fuersten hof Betriebe – Dortmund, Germany

Apprenticeship, 1952-1955

Fluent in German and knowledge of French and Spanish languages.

Professional affiliations/honors

  • Member, Colorado Chefs de Cuisine, American Culinary Federation, Academy of Chefs.
  • Past Chapter President and Chef of the Year for Colorado; Advisory Board member for Opportunity School and member of Apprenticeship Committee. Culinary Salon Chairperson, Culinary Olympics Gold Medal Winner, 1984 – Frankfurt, Germany.
  • Pittsburgh Chapter of ACF Chef of the Year, 1995. Honorary lifetime membership.
  • National Presidents Medallion, 1996, on behalf of the Culinary Education.
  • Denver Culinary Arts Shows – Best of Show/Grand Prize Award Winner, (several times) and three-time Chairperson.
  • Approved American food competition Culinary Federation Judge. Judged shows in Denver, Cleveland, Colorado Springs, Portland, Seattle, Boise, Reno, Albany, Norfolk, and Pittsburgh. ACFEI Certified Master Chef, Test Seminar Founding Team Member.
  • Member of Chaine des Rotisseaurs, Chaire for Jeune Commis Competition for Midwest Region 1997 & 1998. One of six judges for the 1998 National Chaine Competition, with winner being sent to compete in the World Championships.

Professional Experience

1989-1998     Pennsylvania Institute of Culinary Arts

Pittsburgh, Pennsylvania

Director of Education

Pennsylvania Institute of Culinary Arts is a degree-granting institution

for Culinary Arts and Restaurant Management.

1971-1989     Pinehurst Country Club

Denver, CO

Executive Chef

Exercised total management of club’s kitchen operations and

personnel (with total seating capacity of 1,000). Hired, trained, and

scheduled kitchen staff. Developed menu items with daily and weekly

features according to current trends. Maintain portion cost control.

Utilized creativity in ice carvings and special item presentation for

parties and banquets. Controlled food ordering and purchases. Set

specifications for meat cuts and food quality. Maintained food and

labor costs, with strict incentory control.

1970-1978     Braniff Air Lines

International Board of Chefs

                        Visitation to Seoul, Korea; Hong Kong and Singapore

1968-1970     Downtowner Hotel Corporation

Memphis, Tennessee/Denver, Colorado

Corporate Chef

1965-1968     Cherry Hills Country Club

Denver, Colorado

Executive Chef

1962-1965     Denver Petroleum Club, Town Club

Denver, Colorado

Sous Chef

1961               Garden of the Gods

Colorado Springs, Colorado

Sous Chef

European Experience

Grand Hotel Axelmanstein – Bad Reichenhall – Germany

Kaiser Hof Essen – Germany

Quellen Hof Wildbad – Germany

Austria Grand Hotel Imperial – Vienna, Austria

Grand Hotel Victoria Jung Frau – Interlaken, Switzerland

Great Eastern Hotel – London, England

Hotel Lancaster – Paris, France

Extensive personal and professional references will be furnished upon request.