Dieter Kiessling, CMC
- 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
Fluent in German and knowledge of French and Spanish languages.
- 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.
1989-1998 Pennsylvania Institute of Culinary Arts
Director of Education
Pennsylvania Institute of Culinary Arts is a degree-granting institution
for Culinary Arts and Restaurant Management.
1971-1989 Pinehurst Country Club
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
1965-1968 Cherry Hills Country Club
1962-1965 Denver Petroleum Club, Town Club
1961 Garden of the Gods
Colorado Springs, Colorado
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.