Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Reinhart is considered to be one of the most respected baking educators in America.  He is also the founder of Brother Juniper’s Bakery in Santa Rosa, California. Currently, he serves as full-time Chef on Assignment at Johnson & Wales University.

Since 2003, he has been the full-time Chef on Assignment at Johnson and Wales University in Charlotte, North Carolina, having taught at the university’s Providence campus for the previous four years. For the five years prior to teaching at Johnson and Wales, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco.

Peter has also consulted for many companies, including Amy’s Kitchen, Kraft, Pepperidge Farm, Rich’s, Frito Lay, and many others, including the development of frozen pizzas, bagels, and gluten-free products.  In 2007, in his book, Peter Reinhart’s Whole Grain Breads, Reinhart innovated a technique that employed a soaker and a pre-ferment, which in its own way revolutionized the traditional methods that previously required a full 20 minutes of hand-kneading to get the right whole-wheat flavor and texture. Reinhart summarized his findings and baking philosophy in a popular TED talk.  He is also on the Chefs Council of The Center for Culinary Development, a culinary think tank located in San Francisco, as well as a consulting product developer for The California Culinary Development Group.

Reinhart has taught educational baking seminars at several places including Draeger’s Cooking School in Menlo Park, The Culinary Institute of America, Southern Season Cooking School, The Kneading Conference, The Asheville Bread Festival, and The Institute of Culinary Education.  He also speaks to culinary, as well as business, religious, and civic groups, on the topic of bread as a metaphor for personal transformation and self-discovery.

In 2009, he joined Pie Town, an artisan pizzeria in Charlotte, where he served as the creative consultant and introduced a 100% whole grain crust along with a number of innovative toppings and products. He later served a similar role for Pure Pizza, a new “farm to fork” pizzeria in Charlotte.

In 2002, Reinhart embarked on a two-year pizza quest trekking through America and Italy in search of the perfect pie, which he chronicled in his book, American Pie: My Search for the Perfect Pizza. He found that “there’s a big difference between good (about 99 percent of pizza out there) and very good (1 percent)” – and a lot of that is due to the crust.  Since 2010, he has been the host of, where he shares videos, blog entries, and recipes on his never-ending search for the perfect pizza, and also explores pizza as a metaphor for the universal search for meaning and self-discovery.