Chef Pierre Zimmermann, World Baking Champion 1996

Master Baker / Chef Instructor

Born in Strasbourg in Alsace, France, World Baking Champion, Pierre Zimmermann has received numerous international distinctions not only for his superior proficiency as an artisanal baker and pastry chef, but also for promoting the rich culture and history surrounding his Alsatian roots and the art of baking and pastry in this region. From winning the Coupe du Monde de la Boulangerie (World Cup of Baking) twice, and creating Alsatian specialties, to teaching at The French Pastry School and elsewhere in the world, Chef Zimmermann has shared his craft for many years, training and enlightening many fellow bakers along the way. He has taught Master Baking Classes through the Continuing Education program at The French Pastry School for over a decade, and also brings his masterful baking and teaching proficiency to L’Art de la Pâtisserie, The Professional Pastry and Baking Program as well as L’Art de la Boulangerie, The Artisanal Bread Baking Course, and numerous Continuing Education Courses for both professionals and food enthusiasts.

Zimmermann began his apprenticeship in Strasbourg at the renowned pastry shop, Naegel, at the age of 15. A pastry cook working at the same time at Naegel was future colleague, Chef Jacquy Pfeiffer, Co-Founder and Academic Dean for Student Affairs of The French Pastry School. After completing his baking degrees, Zimmermann went on to achieve his Masters of Pastry, Confectionery, and Ice Cream in addition to his Brevet de Maîtrise (Masters of Baking). While still a teenager, he competed in the Meilleur Apprenti d’Alsace Moselle (Best Apprentice of Alsace in Moselle) and won second place. A few years later, in 1986, he won the Prix Mozart (Mozart Prize), followed by the Bicentennial of the Revolution Prize in Strasbourg in 1989, and numerous other gold medals over the next six years in cities around Alsace such as Strasbourg, Colmar, and Offenbourg. In 1996, Zimmermann led the French team in the Coupe du Monde de la Boulangerie in Paris taking the gold medal. His victory in the World Cup launched Zimmermann’s international career as an artisan, teacher, and consultant. The same year, he returned to his village, Schnersheim to contribute to the family business where he followed suit to three previous generations of Master Bakers. The following year, in 1997, he was victorious in the Challenge des Six Nations in Herning, Denmark.

Partnering with the Hansi Museum in the historic village of Riquewihr, Alsace, Zimmermann created specialty recipes and products representing Alsatian legends and traditional flavors of the region. Petites Images d’Alsace à croquer (Little Images of Alsace to Eat) appeared in 1997, and the Gâteau de l’Oncle Hansi (Uncle Hansi’s Cake) in 2001. These products continue to be produced and distributed in pastry shops around the region. In 2004, he was recognized for his efforts in promoting Alsatian gastronomy in Alsace and elsewhere with the Bretzel d’Or (Golden Pretzel) prize by the Institute of Traditional and Popular Arts of Alsace. Returning to the competition arena in 2007, Zimmermann again helped the French baking team prepare for the Coupe du Monde as their coach, and in 2008, he and his team took the gold medal for a second time. In 2010, Chef Zimmermann’s contribution as a teacher and mentor was recognized by the French Ministry of Education when he was awarded the Médaille d’Argent de l’Enseignement Technique (Silver Medal for Technical Teaching). Zimmermann was again recognized for his teaching and artisanal baking efforts in 2011, becoming the first master baker to be inducted into the North American chapter of the Académie Culinaire de France. Zimmermann was honored in Montréal, Québec in June, 2011 by members of both the North American and French chapters of the Académie Culinaire de France.

In addition to teaching all over the world, from the United States to France to Japan, Pierre Zimmermann has also worked as a consultant to many businesses around the world and has traveled to countries such as the Czech Republic, Martinique, Jordan, Russia, in North Africa, and to the Far East. He is a member of several French and international organizations including the Union des Boulangers Artisans Créateurs (Union of Creative Artisan Bakers); the Commission Formation de la Chambre des Métiers d’Alsace (Training Commission of the Chamber of Trades of Alsace) for baking and pastry; a jury member of the Brevet de Maîtrise Supérieur de Boulanger (Master Baking Degree); and a jury member of the exam for the Brevet Professionnel de Boulanger (Professional Baking Degree). Zimmermann is also a promoter of artisanal baking through the International Richemont Club.

As an instructor at The French Pastry School, Chef Zimmermann communicates his passion for the craft of baking and his love of teaching daily. He receives great joy in seeing his students equally excited about baking, learning the many techniques, the stories behind the recipes, and carrying on the age-old tradition of baking.

Download Printable Bio (PDF)


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“Each time I meet students who want to dedicate themselves to this profession, who find happiness where I found my own happiness, it gives me energy; these are the bakers who will write tomorrow’s history.”	Chef Pierre Zimmermann, World Baking Champion 1996 Master Baker / Chef Instructor Born in Strasbourg in Alsace, France, World Baking Champion, Pierre Zimmermann has received numerous international distinctions not only for his superior proficiency as an artisanal baker and pastry chef, but also for promoting the rich culture and history surrounding his Alsatian roots and the art of baking and pastry in this region. From winning the Coupe du Monde de la Boulangerie (World Cup of Baking) twice, and creating Alsatian specialties, to teaching at The French Pastry School and elsewhere in the world, Chef Zimmermann has shared his craft for many years, training and enlightening many fellow bakers along the way. He has taught Master Baking Classes through the Continuing Education program at The French Pastry School for over a decade, and also brings his masterful baking and teaching proficiency to L’Art de la Pâtisserie, The Professional Pastry and Baking Program as well as L’Art de la Boulangerie, The Artisanal Bread Baking Course, and numerous Continuing Education Courses for both professionals and food enthusiasts. Zimmermann began his apprenticeship in Strasbourg at the renowned pastry shop, Naegel, at the age of 15. A pastry cook working at the same time at Naegel was future colleague, Chef Jacquy Pfeiffer, Co-Founder and Academic Dean for Student Affairs of The French Pastry School. After completing his baking degrees, Zimmermann went on to achieve his Masters of Pastry, Confectionery, and Ice Cream in addition to his Brevet de Maîtrise (Masters of Baking). While still a teenager, he competed in the Meilleur Apprenti d’Alsace Moselle (Best Apprentice of Alsace in Moselle) and won second place. A few years later, in 1986, he won the Prix Mozart (Mozart Prize), followed by the Bicentennial of the Revolution Prize in Strasbourg in 1989, and numerous other gold medals over the next six years in cities around Alsace such as Strasbourg, Colmar, and Offenbourg. In 1996, Zimmermann led the French team in the Coupe du Monde de la Boulangerie in Paris taking the gold medal. His victory in the World Cup launched Zimmermann’s international career as an artisan, teacher, and consultant. The same year, he returned to his village, Schnersheim to contribute to the family business where he followed suit to three previous generations of Master Bakers. The following year, in 1997, he was victorious in the Challenge des Six Nations in Herning, Denmark. Partnering with the Hansi Museum in the historic village of Riquewihr, Alsace, Zimmermann created specialty recipes and products representing Alsatian legends and traditional flavors of the region. Petites Images d’Alsace à croquer (Little Images of Alsace to Eat) appeared in 1997, and the Gâteau de l’Oncle Hansi (Uncle Hansi’s Cake) in 2001. These products continue to be produced and distributed in pastry shops around the region. In 2004, he was recognized for his efforts in promoting Alsatian gastronomy in Alsace and elsewhere with the Bretzel d’Or (Golden Pretzel) prize by the Institute of Traditional and Popular Arts of Alsace. Returning to the competition arena in 2007, Zimmermann again helped the French baking team prepare for the Coupe du Monde as their coach, and in 2008, he and his team took the gold medal for a second time. In 2010, Chef Zimmermann’s contribution as a teacher and mentor was recognized by the French Ministry of Education when he was awarded the Médaille d’Argent de l’Enseignement Technique (Silver Medal for Technical Teaching). Zimmermann was again recognized for his teaching and artisanal baking efforts in 2011, becoming the first master baker to be inducted into the North American chapter of the Académie Culinaire de France. Zimmermann was honored in Montréal, Québec in June, 2011 by members of both the North American and French chapters of the Académie Culinaire de France. In addition to teaching all over the world, from the United States to France to Japan, Pierre Zimmermann has also worked as a consultant to many businesses around the world and has traveled to countries such as the Czech Republic, Martinique, Jordan, Russia, in North Africa, and to the Far East. He is a member of several French and international organizations including the Union des Boulangers Artisans Créateurs (Union of Creative Artisan Bakers); the Commission Formation de la Chambre des Métiers d’Alsace (Training Commission of the Chamber of Trades of Alsace) for baking and pastry; a jury member of the Brevet de Maîtrise Supérieur de Boulanger (Master Baking Degree); and a jury member of the exam for the Brevet Professionnel de Boulanger (Professional Baking Degree). Zimmermann is also a promoter of artisanal baking through the International Richemont Club. As an instructor at The French Pastry School, Chef Zimmermann communicates his passion for the craft of baking and his love of teaching daily. He receives great joy in seeing his students equally excited about baking, learning the many techniques, the stories behind the recipes, and carrying on the age-old tradition of baking. Download Printable Bio (PDF)