Harry J Peemoeller (he/him)
Senior Instructor College of Food Innovation & Technology Department of Baking & Pastry Charlotte
Biography
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
Food Service Management
Master in Artisan Bread Baking., German Baking Academy of Hannover
Applied Baking
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. (January (1st Quarter/Winter), 2025). Sustainability in every bite_ Educating the next wave of culinary innovators at Johnson & Wales: No. (Journal Article).
Charlotte Business Journal, N/A(N/A), N/A.
Peemoeller, H. (April (2nd Quarter/Spring), 2023). Pondering Rye. (Magazine/Trade Publication).
Breadlines.
Peemoeller, H. (September, 2022). Research and contribution. (Magazine/Trade Publication).
Southern Living.
Peemoeller, H. (September, 2022). ARS Researchers develop new rice grains with dazzling color and flavor. September 2022: Development of pastry products. (Technical Report).
USDA research project.
Presentation at the ACF Chefs USA – Academie Culinaire de France 2026, “Successful colaboration of local Farmer, Miller and Baker,” Academie Culinaire de France, Charlotte, NC, United States. (February 21, 2026).
Asheville Bread festival, “Baking methodologies with local rye flour,” Carolina Ground, Asheville, NC, United States. (April 27, 2025).
Asheville bread festival, “Baking with Rye,” Carolina Ground, Hendersonville, NC, United States. (April 26, 2025).
Asheville Bread Festival, ““Whole Grain Latin American Baked Goods: The Nutritional Benefits of Whole Grains in Bread and Pastries.”,” Carolina ground, Hendersonville, NC, United States. (April 26, 2025).
University Scholarship & Best Practices., “The role of sustainable, climate tolerant, heirloom whole grains in enriching student experiences outside the classroom.,” Johnson & Wales University, Charlotte, NC, United States. (April 12, 2024).
Camp Bread @ JWU Providence, “Pondering Rye,” Bread Baker’s Guild of America, Providence, RI, United States. (March 6, 2024).
ACF Master Class Advanced Pastry Summit at JWU Charlotte., “Bread, Viennoiserie & Nutrition, Baking with Whole Grains,” ACF, Charlotte, NC. (October, 2023).
American Culinary Federation’s Advanced Pastry Summit, “American Culinary Federation’s Advanced Pastry Summit,” American Culinary Federation, Charlotte, NC, United States. (October 20, 2023).
Know your Foodways, “Benefits of whole grains in breads and pastries,” JWU Charlotte, Charlotte, NC. (September, 2023).
Asheville Bread Festival, ““Whole Grain Latin American Baked Goods: The Nutritional Benefits of Whole Grains in Bread and Pastries.”,” Carolina Ground, Asheville, NC, United States. (April 22, 2023).
Charlotte University Scholarship & Best Practices Expo, “The Role of Sustainable, Climate Tolerant, Heirloom Whole Grains in Enriching Students Experiences Outside the Classroom,” Johnson & Wales University, Charlotte, NC, United States. (April 12, 2023).
Bakkavor food processing workshop, “Food Processing training class for Bakkavor,” JWU Charlotte, Charlotte, NC. (September, 2022).
International Baking Industry Exposition in Las Vegas., “Sustainability, alternative agricultural farming techniques, foods, and products of the future,” IBIE, Las Vegas, NV. (September, 2022).
Expertise
artisan bread baking; artistic bread design; european whole grain and sourdough bread; international bread competitions; viennoiserie