Craig E Piermarini (he/him)
Associate Professor College of Food Innovation & Technology Baking & Pastry Providence
Biography and Expertise
Chef Craig Piermarini is an Associate Professor at Johnson & Wales University, International Baking and Pastry Institute located in Providence, RI. Chef Piermarini has worked professionally in hotels and country clubs. He has held positions at The New York Yacht Club – Harbour Court, The Dunes Club and The Everglades Club. Chef Piermarini was part of the opening team for TAJ Boston and had an 8-year tenure for the Ritz-Carlton company, working at the original Boston property and both Naples, FL resorts. While in Naples he was part of the opening team for the Ritz-Carlton Naples, Golf Resort in 2002. Chef Piermarini is a Johnson & Wales graduate, earning a Master’s Degree in Education ’11 and a Bachelor’s of Science in Baking & Pastry Arts ’99.
Education
MAT
Johnson & Wales University
BS
Johnson & Wales University
WSET Level 2 Award in Wines and Spirits
WSET
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Bread Bakers Guild
Center for the Advancement of Foodservice Education
Piermarini, C. & Marshall, S. & Miscovich, R. & Waldman, J.
Reclaiming Baba au Rhum as a Contemporary Classic
Center for the Advancement of Foodservice Education. The Gold Medal Classroom
May 2026
www.cafemeetingplace. com
Piermarini, C.
Strawberry Shortcake Baba
Pastry Arts Magazine
Spring 2026
31
180 – 185