Prior to being named executive-committee president earlier this year, Carroll served as vice president. John Sloane, vice president of food and beverage at Galaxy Macau and Worldchefs continental director for Macau, recently assumed the position of vice president.
Carroll is a graduate of The Culinary Institute of America, Hyde Park, N.Y. He is author of Leadership Lessons from A Chef: Finding Time to Be Great (Wiley & Sons, 2007) and Tasting Success: Your Guide to Becoming a Professional Chef (Wiley & Sons, 2011). His experience includes executive chef at Oak Hill Country Club, Rochester, N.Y., and executive chef at The Balsams Grand Resort Hotel, Dixville Notch, N.H. He was a coach for 2008 ACF Culinary Team USA and was manager of ACF Culinary Regional Team USA in 2004.
Carroll has received more than 70 national and international awards, including a 2008 Dr. L.J. Minor Chef Professionalism Award and American Culinary Federation President’s Medallions in 1989, 1999, 2005 and 2014. In 1993, the James Beard Foundation selected him as one of the “Great Country Inn Chefs.” He is a member of ACF Professional Chefs Association of Houston.