Charlie Baggs

President/Executive Chef

Just celebrating more than a decade in business, Charlie is the brainchild and soul behind Charlie Baggs, Inc (CBI). He has brought to life his dream and re-lives it each and every day as he mixes his passion for food with his clients’ products.

Charlie’s love of food took off during his early childhood years, when – as a child living in Indiana – his father first taught him how to make biscuits and gravy. It was not until his college days at Purdue University, however, that he finally found his true calling and made the decision to switch majors from Engineering to Hotels, Tourism and Restaurant Management.

From this point forward, Charlie strived to bring his passion, love of food, and hard work to life in the culinary industry. This drive eventually led him to places like the Culinary Institute of America (where he graduated with honors), and many famous kitchens across the U.S. – kitchens including Abmria, Spiaggia, the Marriott Hotels and Walt Disney to name just a few.

As President and Founder of CBI, Charlie built his business into what it is today from the ground up, combining his passion with the vast wealth of knowledge and experience he has gained from his 24 years in the industry. Today, Charlie’s client-base covers a broad range of sectors across the food world, and he continues to develop long last relationships with each of his clients. Chef Charlie’s areas of expertise include:

• Ethnic Cuisine
• Dry Seasoning Blends
• Bakery
• Fine Dining
• Marinating System
• Deli
• Food Service Segments
• Breaking and Coatings
• Sauce Applications and Formulations

He also has additional experience with:

• Ideation Facilitation
• Retort Technology
• Ready to Eat (RTE) Foods
• Aseptic Technology

Chef Charlie is a Distinguished Speaker for The Institute of Food Technologists, and has shared his expertise as a speaker at the Annual Conferences of the National Restaurant Association and The Research Chefs Association. Charlie is also an Adjunct Professor at Purdue University, where for the last 7 years, he has taught a course in “Culinary Arts for the Food Scientist” within the Food Sciences Department.

Charlie can always be found putting his love to work, whether it is through his innovation center headquarters, at his clients’ kitchens, or while training his next protégée – the next culinary all-star.

Charlie’s vision and mission is truly “…All about flavor!”

***Chef’s Corner: A little insight into who Charlie is outside the office.

• Favorite Food: Homegrown Tomato
• Favorite City to Travel to: New Orleans and San Diego
• 3 things we will always find in Chef Charlie’s fridge: Cheese, Frank’s Hot Sauce, Fresh Vegetables