Craig E Piermarini (he/him)
Associate Professor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
Chef Craig Piermarini is an associate professor at Johnson & Wales University’s International Baking & Pastry Institute in Providence, Rhode Island. He holds a Bachelor of Science in Baking & Pastry Arts and a Master of Education from Johnson & Wales University. His extensive industry career includes experience with luxury hotels, resorts and private country clubs, as well as eight years with The Ritz-Carlton Hotel Company. His areas of expertise include baking, plated desserts, pastry buffets and professional pastry production. Chef Piermarini brings a lifelong-learning mindset to his teaching, encouraging students to understand the fundamentals behind each technique and develop the ability to troubleshoot and improve. His approach emphasizes consistency, efficiency and attention to detail while encouraging creativity and thoughtful flavor balance. He prepares students to approach every pastry, from foundational baked goods to advanced desserts, with the same level of care and professional standards.
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. (May 4, 2026). Reclaiming Baba au Rhum as a Contemporary Classic: No. (Magazine/Trade Publication).
Center for the Advancement of Foodservice Education. The Gold Medal Classroom, May 2026, www.cafemeetingplace. com.
https://cafemeetingplace.com/features/item/3327-reclaiming-baba-au-rhum-as-a-contemporary-classic
Piermarini, C. (April (2nd Quarter/Spring) 14, 2026). Strawberry Shortcake Baba: no. (Magazine/Trade Publication).
Pastry Arts Magazine, Spring 2026(31), 180 – 185.