Charlie Baggs

President & Executive Chef


Starting in 1999, Chef Charlie has led this labor of love to build the food industry’s premium consulting practice. His passion for cooking goes back to his childhood in Indiana when he first learned how to make biscuits and gravy with his father.
Armed with a degree from Purdue University in Hotels, Tourism, and Restaurant Management, Charlie continued his higher education by graduating with honors from the Culinary Institute of America. He then honed his skills working in some of America’s top kitchens including Ambria, Spiaggia, Marriott Hotels, and Walt Disney. Along with knowing ideation facilitation, retort technology, ready to eat (RTE) foods, and aseptic technology, he is an expert in ethnic cuisine, dry seasoning blends, bakery, fine dining, marinating system, deli, food service segments, breading and coatings, sauce applications and formulations.

When not cooking up magic in his kitchen, Charlie enjoys helping teach Boy Scouts how to plan and cook meals around a campfire. A big believer in the concept of giving back, Chef Charlie is an Adjunct Professor at Purdue University, where he taught a course in “Culinary Arts for the Food Scientist” within the Food Sciences Department. He and his team also train students from the Illinois Institute of Technology in Culinology and Product Development. From his culinary center headquarters to his clients’ kitchens to training his next protégée, he can always be found bringing his passion for cooking to life.
As a nationally recognized expert in the industry, he has also been 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. He and his team also conduct virtual culinary training sessions via webinars from his kitchen.

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