Harry J Peemoeller (he/him)
Senior Instructor College of Food Innovation & Technology Baking & Pastry Charlotte
Biography and Expertise
Harry Peemoeller is a senior instructor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, NC. Originally from Hamburg, Germany, he earned his Master Bread Baker’s certification in 1982 from the National Baking Academy in Hannover, Germany. Prior to joining the faculty of Johnson & Wales University, Chef Peemoeller worked at various bakery operations in Europe, South America and the United States.
Peemoeller holds a bachelor’s degree in food service management from Johnson & Wales University, Norfolk Campus, a Level 3 Advanced Wine and Spirit Certification from the Wines and Spirit Education Trust, London and is a Certified Food Management Professional by the National Restaurant Association. He has been awarded the Teacher of the Year Award, Special Merit, Professional Development, Alumni and Outstanding Professional Achievement Award and was given a Special Recognition for contributions made over a decade representing Johnson & Wales University.
Chef Peemoeller won the 2008 National Bread and Pastry Team Championship in Atlantic City before he was selected as the captain of the Bread Baker’s Guild Team USA, which went on to win the Gold Medal at the 2010 Coupe Luis Lesaffre, gold at the 2011 SIGEP International Bread Cup in Rimini, Italy, the Silver Medal at the 2012 Coupe du Monde de la Boulangerie, and the Silver Medal at the 2014 Master’s de la Boulangerie in Paris, France.
Always the avid competitor, Peemoeller coached the 2016 Coupe du Monde de la Boulangerie Team USA as well as the 2012, 2015 and 2018 Baking Team USA that competed at the IBA International Bread Cup in Munich, Germany.
In 2018, “Bake” magazine recognized Harry Peemoeller as one of America’s top 25 Professional Educators and Mentors.
Education
BS
Johnson & Wales University, Norfolk Campus
Master in Artisan Bread Baking.
German Baking Academy of Hannover
Associate Journeyman trade degree
Culinary Trade School Bad Oldesloe, Germany
• WSET Level 3 Advanced Certification in Wines and Spirits
Wine and Spirit Education Trust, London
Certified Food Management Professional
National Restaurant Association
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
Winner of the Luis LeSaffre Cup, Las vegas, NV
International Selction for Bakery World Cup
“Teacher of the Year” by Johnson & Wales University
Johnson & Wales University
Winner of National Bread and Pastry Team Championship, Atlantic City
Artisan Bakery Exposition
“Vollrath Award for Culinary Excellence” by Johnson & Wales University.
Johnson & Wales University
“Special Merit Award” for Outstanding Service by Johnson & Wales University
Johnson & Wales University
Bread Baker’s Guild of America
Peemoeller, H.
Sustainability in every bite_ Educating the next wave of culinary innovators at Johnson & Wales
Charlotte Business Journal
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Peemoeller, H.
Pondering Rye
Breadlines
Peemoeller, H.
Research and contribution
Southern Living
Peemoeller, H.
ARS Researchers develop new rice grains with dazzling color and flavor. September 2022
USDA research project
Successful colaboration of local Farmer, Miller and Baker
Panel Presentation
Presentation at the ACF Chefs USA – Academie Culinaire de France 2026
Academie Culinaire de France
Ballantyne Hotel , Charlotte, NC
Charlotte
NC
United States
Baking methodologies with local rye flour
Demonstration
Asheville Bread festival
Carolina Ground
Asheville-Buncombe Technical Community College
Asheville
NC
United States
Baking with Rye
Partially Demo and hands-on workshop
Asheville bread festival
Carolina Ground
Hendersonville, NC
Hendersonville
NC
United States
“Whole Grain Latin American Baked Goods: The Nutritional Benefits of Whole Grains in Bread and Pastries.”
Partially demo and hands -on workshop
Asheville Bread Festival
Carolina ground
Hendersonville, NC
Hendersonville
NC
United States
The role of sustainable, climate tolerant, heirloom whole grains in enriching student experiences outside the classroom.
Exhibit
University Scholarship & Best Practices.
Johnson & Wales University
Johnson & Wales University
Charlotte
NC
United States
Pondering Rye
Hands on all -day workshop
Camp Bread @ JWU Providence
Bread Baker’s Guild of America
JWU Providence
Providence
RI
United States
Bread, Viennoiserie & Nutrition, Baking with Whole Grains
Demonstration
ACF Master Class Advanced Pastry Summit at JWU Charlotte.
ACF
JWU Charlotte Campus
Charlotte
NC
American Culinary Federation’s Advanced Pastry Summit
Oral Presentation
American Culinary Federation’s Advanced Pastry Summit
American Culinary Federation
Hance Auditorium JWU CLT
Charlotte
NC
United States
Benefits of whole grains in breads and pastries
Oral Presentation
Know your Foodways
JWU Charlotte
JWU Charlotte
Charlotte
NC
“Whole Grain Latin American Baked Goods: The Nutritional Benefits of Whole Grains in Bread and Pastries.”
Partially Demo, Hands-on Workshop
Asheville Bread Festival
Carolina Ground
East Fork Pottery
Asheville
NC
United States
The Role of Sustainable, Climate Tolerant, Heirloom Whole Grains in Enriching Students Experiences Outside the Classroom
Poster
Charlotte University Scholarship & Best Practices Expo
Johnson & Wales University
UEC JWU CLT
Charlotte
NC
United States
Food Processing training class for Bakkavor
Lecture, presentation and hands-on workshop.
Bakkavor food processing workshop
JWU Charlotte
JWU Charlotte
Charlotte
NC
Sustainability, alternative agricultural farming techniques, foods, and products of the future
Demonstration
International Baking Industry Exposition in Las Vegas.
IBIE
Expo Center Las Vegas
Las Vegas
NV