Karl-Peter Jungk

Title: Food Service Executive (Retired)
Company: Tri River Food Service
Location: Fort Wayne, Indiana, United States

Karl-PeterJungk, a retired Food Service Executive at Tri River Food Service, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in training and performing in the culinary arts.

Mr. Jungk was born 1936 in Gera, Thüringen, Germany. But he grew up during WW2 in Kiel, a naval base and experienced as a child the day and night Air-Raid bombings and destruction of the city. During that time, he lost his twin sister at age of five and became an only child. It was a rough and scarce time after the war and he always watched his Mother preparing meals with few items available and still having a decent meal for the family.

The beginning of his career started after completing high school, when he decided to join the culinary arts. During his apprenticeship, he went through three years of trade school while earning his college degree in Hotel and Restaurant Food Service Management. His first job as “Koch Commis” or Journeyman Cook, was at the Kurhaus Baden-Baden, in the Black Forest, Germany. Where he continued his education in the culinary arts, restaurant and fine dining industries. He finished it at the Restaurant “Goldenes Kreuz.”

From there, he took a position as Chef Entremetier at the Hotel Bachmayr in Rottach-Egern. At Tegernsee, Bavaria, Germany.  After two and a half years in that position, he went back home since his father had died suddenly and his mother needed help. He took the position as Head Receptionist at the front desk of the exclusive private hotel, “Der Kieler Kaufmann,” in Kiel. He worked there for a year and decided that he needed to advance his knowledge of other languages. He decided to focus on his English skills and moved to London, England. He accepted a position as The Head Chef at the Kings Arms Restaurant at Shepherd’s Market in Mayfair, London. There, he was able to advance his knowledge in the English language and how to manage a restaurant kitchen in a foreign country. After achieving his goal, he moved to the United States.

His first position in America was at the Pere Marquette Hotel in Peoria, Illinois. There, he learned the American way of culinary arts, hotel and restaurant management, and left at the position of Executive Chef. He transferred to be the Food and Beverage Director of the new Voyager Inn Hotel in Peoria, Illinois.

After, Mr. Jungk married his lifetime partner, Evelyn, and started a family, having two children, Christopher and Rebekka and also raising four stepchildren. Mr. Jungk decided that he should move his career into a different field of Food Service, like employee dining services “Cafeteria-style” and Executive Dining room during a five-day workweek.
He accepted a position at Canteen Food Service, as Cafeteria Manager for Hiram Walker Distillery in Peoria, Illinois, where he provided meals for over 2,500 employees daily during three shifts plus Executive Dining room. He continued in this endeavor for seven years.

In 1974, he had the opportunity to become a self-employed contractor for GTE of Indiana at the new state office facilities in Fort Wayne. This is when he started his business, Tri-River Food Service. While managing his company, he served as the provider of special culinary functions for the executive board of GTE, their guests, and other city dignitaries, where he was able to highlight in his German and Continental haute cuisine.

During this time, he was approached by Anthony Wayne Services, of Fort Wayne, Indiana if he would be willing to employ people with special needs and disabilities. He employed thirty percent of his staff from the referrals that Anthony Wayne Services provided. Many of them worked for his company for over 20 years. One of these individuals never missed a day of work in 15 years. His staff were all treated as equals and were provided with the same wages, benefits and respect. It was one of his greatest joys to work with the staff he had hired and trained through Anthony Wayne Services.

Recognized for more than three and a half decades of invaluable contributions to the field of food service and the culinary arts, Mr. Jungk distinguished himself as the owner and president of Tri River Food Service in Fort Wayne, Indiana, between 1974 and his retirement in 1996.

To commemorate his accomplishments, Mr. Jungk received recognition by the State of Indiana in1986 as Employer of Year for his contributions in hiring people with disabilities.  Also, in 1987, he was made an honorary Hoosier by Indiana Governor Robert D. Orr. That same year he received the United States President’s Award from President Ronald Reagan for distinguished service in encouraging and promoting the employment of people with disability, and he was honored as the the1987 Small Employer of the Year of the United States. In accounting for his standout success, Mr. Jungk credits his dedication to teaching others to choose the restaurant profession and the culinary arts. He hopes that with his enthusiasm that they would follow in his footsteps.

In 1983, Mr. Jungk joined the Fort Wayne MännerChor Inc, a 152 old German choir that still continues to sing only German songs in keeping up their German heritage. He still performs with them at this time. He volunteered as their treasurer and board member from 2001 to 2021.

In 1984, he started volunteering at the “Annual Fort Wayne German Fest” in preparing the sauerkraut that was served during the festival at an average of two and a half tons of sauerkraut annually. He is still involved in the production today.

Following his retirement from culinary service, Mr. Jungk switched his career path and earned distinction as a teacher’s Aide at DeKalb High School, in Auburn, Indiana where he worked primarily with emotionally disabled students from 1999 until 2008. His dedication to these students with disabilities was another reason why he has been honored for so many awards. His dedication to civic advocacy was displayed by his service as the president and treasurer of his local chapter of the German American National Congress between 1967 and 1970, and later volunteering at Saint Andrew Lutheran Church in Fort Wayne and after as a Board Member at St. Mark’s Lutheran Church in Auburn, Indiana.

In 2018, after losing Evelyn, his life companion of 53 years, Mr. Jungk was compelled to join a mission trip to Nairobi, Kenya, Africa. He spent 10 days learning about the people and what they need to improve their way of life. He witnessed over one million people living in slums and severe poverty without clean drinking water and basic housing. He helped in sharing joy with the mission school children and their families, by spending time learning about their way of life. He quickly learned how blessed he has been and how much suffering he had witnessed.

As a retired Hoosier, an avid bird and wildlife watcher and feeder, he has put his property into a state program for ”Wild Life Nature Preserve,”  where he enjoys spending time working on his 17-acre property growing native grasses, fishing, traveling and spending time with his family and friends.

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