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About CSI

Our passion is food and hospitality – and it has been for the past three decades. We’ve been refining both the art and science of these industries and translating them in countries and cultures around the globe. We have extensive experience in developing and managing world-class foodservice, hospitality and culinary education programs that surpass industry standards.


Our personalized approach is the cornerstone of everything we do. With consulting projects from the United States and Europe to Africa, the Middle East and Asia, we’re aware of regional and cultural differences and have access to the best and brightest talent in the world.


Combining a deep respect for the history of these rich industries with innovation for the future is one of our core values. With this as a foundation, we enjoy the process of working with our clients’ vision and goals to re-imagine food service and hospitality services to set new standards of excellence.

Meet Our Team

Karl J. Guggenmos MBA, AAC

Founder, CEO

Karl J. Guggenmos is the owner of Culinary Solutions International (CSI), a global culinary consulting firm based in Cranston, RI. He is a World Association of Chefs Societies Global Master Chef and Dean Emeritus of Johnson & Wales University in Providence, RI. He is also on the Advisory Board for the Goldring Center for Culinary Medicine Tulane University Medical School, member of the Academic Board of At Sunrice Global Chef Academy in Singapore and serves as corporate consultant to Bowlila,LLC. and Fundati, LLC. He has served on various advisory boards including Tyson Foods and Starbucks where his culinary expertise has provided both companies with a wealth of knowledge and expertise. He earned a Masters of Business Administration from Johnson & Wales University and is a Member of the ACF American Academy of Chefs. He has extensive experience in planning, designing and implementing educational facilities and programs.

He is a frequent International Judge of Culinary Competitions and lecturer including Kinexum Targeting Metabesity Conference.

Michelle Robinson

Operations Manager

Originally from Hartford, CT, Michelle Robinson is a graduate of Johnson & Wales University where she obtained her AS degree in Culinary Arts, BS in Food Service Management and MBA in Business Administration with a concentration in Hospitality and Events.

A former cook for The Four Seasons Hotel and Resorts in Lanai, HI, Michelle has been sharing her passion for healthy, plant-based food since 2015. Food truly IS your medicine and whatever you put in, is Exactly what you will get out . Michelle worked as Operations Manager and curriculum development coordinator for SnapChef, a New England based company specializing in culinary staffing and training.

A project manager for CSI and the owner and founder of a socially responsible plant based food start-up, Michelle adds a unique perspective to the CSI team utilizing her love for food, health and nutrition. She currently is working on several food operation facility planning projects for CSI

Harald Rohrmoser

Managing Partner for Roka+, a global food and beverage management consulting firm in Germany, German Master Chef, MBA, Culinary Professor and Executive Chef.

Harald has many years of experience as an Executive Chef and Kitchen Consultant in top five-star hotels in Germany, UK and the Middle East, before he began his academic career as culinary professor and director of At-Sunrice Culinary Academy in Singapore and Woosung University in South Korea.

He was responsible for planning and designing new facilities and programs including the new Paul Bocuse Institute at Woosung University in South Korea, before venturing back to Europe. He advises on food entrepreneurship business academic facilities design, strategic HR development and on international culinary innovation and trends. 

Chef Linda Kender MAT, CP-FS 

Chef Kender has been a Chef Educator at Johnson & Wales University for over 40 years. She holds a Masters Degree in Teaching and specializes in food safety, food safety training and is considered a food safety content expert through the NRFSP, (National Registry of Food Safety Professionals). She is a Certified Food Safety Manager/Instructor and is a member in good standing with the CFP, (Conference for Food Protection), serving on the Food Protection Manager Certification Committee. A member of the RI Food Safety Task Force, Chef Kender holds a Certified Professional Food Safety certification through NEHA. Kender is the chef/ owner of a food safety consulting, inspecting and training company Calibrated Kitchens, LLC. located in Rhode Island.

Jennifer Danaux 

Jennifer has an AS in Culinary Arts, Bachelors in Culinary Nutrition and a Masters in Education from Johnson & Wales University in Providence, RI. She has worked as a teaching assistant in Culinary Events at Johnson & Wales University, interned at the Peninsula Manila, a 5-star hotel in the Philippines, as well as in the Food and Nutrition Security office with World Vision International in Manila, Philippines. Jennifer was the Director of Training and Development for one of the leading culinary staffing agencies in New England and currently provides nutrition and education consulting services for CSI and our clients. She has a demonstrated capacity for organization, management, curriculum and facilities development along with her dedication to diverse employees in high pressure venues which has brought indispensable value to the team.

Marlon is a former graduate of New England institute of Technology (NEIT) in East Greenwich, Rhode Island where he obtained a Bachelor of Science in Mechanical Engineering. He currently works as a Research and Development Designer for Smith & Nephew Endoscopy. With his expertise, he also provides engineering consultancy services for CSI and our clients.

OUR STORY

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