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Charlotte.NC, 2026 Annual Congress
The Académie Culinaire de France – USA & Canada Delegation had the great pleasure of hosting its 11th Annual Congress in Charlotte, North Carolina, bringing together members, partners, and friends of the Académie for three remarkable days dedicated to culinary excellence, fraternity, and the transmission of knowledge.
Held at the beautiful The Ballantyne Hotel, this year’s congress welcomed chefs from across the United States and Canada who gathered to celebrate our profession, strengthen friendships within our community, and share our passion for gastronomy.
Throughout the congress, participants enjoyed a series of memorable moments including educational presentations, exchanges of know-how, and the traditional ceremonies that honor the values and heritage of the Académie Culinaire de France.
One of the highlights of this year’s congress was the recognition of Chef Laurent Richard, who received the Chair of the Académie, an honor acknowledging his dedication, commitment, and contribution to our organization.
We would like to extend our deepest gratitude to all our partners, whose continued support makes these gatherings possible, as well as to all the members and volunteers who contributed their time and energy to the success of this event.
A very special thank you goes to Christophe Le Chatton and the entire team at The Ballantyne Hotel for their exceptional hospitality and professionalism, which played a key role in making this congress such a memorable experience.
Finally, we thank all the chefs and friends of the Académie who traveled to Charlotte to participate in this important annual gathering. Your presence and commitment continue to strengthen the spirit and mission of the Académie Culinaire de France.
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On Saturday, February 21, members of the Académie Culinaire de France – USA & Canada Delegation gathered at The Ballantyne Hotel for the Annual General Assembly. This important meeting provided an opportunity to review the activities and achievements of the past year, discuss the future development of the Académie, and strengthen the engagement of our members. It was also a moment of transparency and collaboration, allowing the leadership and members to exchange ideas and reaffirm their shared commitment to the values and mission of the Académie.
In the spirit of generosity and culinary fellowship that defines the Académie Culinaire de France, the USA & Canada Delegation will host a Community Service Event during the 2026 Annual Congress in Charlotte.
This year’s initiative unites volunteers from the Ballantyne Hotel and the Académie Culinaire de France in partnership with Rise Against Hunger, a global organization dedicated to ending hunger through sustainable food aid and community empowerment. Together, chefs, hotel associates, and supporters will assemble hundreds of nutritious meal kits for vulnerable communities worldwide.
Following the activity, Académie volunteers are invited to enjoy the Ballantyne Hotel’s Signature Afternoon Tea (2:30–3:30 PM) — a moment of relaxation and gratitude shared among colleagues after giving back.
This event is organized under the direction of Winnie Mui Richard, Chair of the Lady of the Year & Fundraising Committee, in collaboration with the Ballantyne Hotel leadership team.
Executive Chef Vincent Rodier, Vincent has classically trained in France, beginning his career as an apprentice at a Michelin starred restaurant. After finding solid footing in the kitchen, he moved a few hundred kilometers from home and entered the vast world of hotels. Combining travel and food, soon became a direction he wanted to explore further. Vincent have been fortunate to have been able to immerse himself in different cultures around the world.
Chef Nicolas Botomisy presents an inspiring exploration of sugar-free chocolate and lighter pastry creations. His approach combines rigorous technique with a passion for wellness, demonstrating that indulgence and balance can coexist. Through innovative methods, Nicolas showcases how refined desserts can maintain their elegance and flavor while meeting modern expectations for health and nutrition.
With over 30 years of experience, Catherine Hénin-Clark advises on U.S. immigration law for investors, professionals, artists, and employers. Her practice covers visas, green cards, and compliance, as well as family-based and humanitarian cases. Born in Madagascar and raised in Paris, she graduated Valedictorian from Panthéon-Assas University, was admitted to the Paris Bar, and later earned her U.S. law degree from Stetson University before joining The Florida Bar.
Christophe Namer, Founder and President, is an advanced sommelier and certified spirits specialist with over twenty years of expertise in food, wine, and luxury brands. Originally from Aix-en-Provence and now based in Los Angeles, he has held roles including restaurant co-owner, spokesperson for Grey Goose, and Western Brand Ambassador for LOUIS XIII. Driven by passion, he created his own Armagnac brand, Cardinal du Four, 21 Rébellion, which has already earned five prestigious international awards.
Harry Peemoeller, originally from Hamburg, Germany, is a senior instructor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, NC, and a Master Bread Baker since 1982. He has worked in leading bakery operations across Europe, South America, and the United States, earning numerous academic and professional awards. A world-class competitor, he won the 2008 National Bread and Pastry Team Championship and later captained Team USA to major international titles, including gold at the 2010 Coupe Luis Lesaffre and the 2011 SIGEP International Bread Cup. In 2018, Bake magazine recognized him as one of America’s top 25 professional educators and mentors.
As the 19th person in the world to earn the prestigious title of Master Cicerone®, I am deeply devoted to the art and culture of beer. My passion led me to cofound and serve as CEO of Sugar Creek Brewing Company, which has produced over ten million beers and earned more than 37 international medals. Featured in the documentary Beers of Joy, my journey reflects a lifelong pursuit of excellence, innovation, and community. Beyond brewing, I am honored to serve as Chairman of the 24 Foundation, supporting cancer patients in Charlotte, and as a Commander in the U.S. Navy Reserve, continuing over two decades of service.
After studying physics at Davidson College, Tommy landed in NASCAR. He worked as a team engineer, engineering manager and technical director for teams like Hendrick Motorsports and Evernham Motorsports. He ended his career as operations director and general manager of Roush Fenway Racing in 2021. If you're wondering how a NASCAR engineer became a farmer, so is Tommy.
One of the most memorable highlights of our congress was the 11th Hunters & Friendship Gala Lunch, a celebration of camaraderie, culinary excellence, and tradition. This exceptional luncheon was entirely prepared by a talented brigade of women chefs, whose creativity, precision, and dedication delighted our guests and honored the spirit of our profession. The event held an even deeper significance as it coincided with the 100th anniversary of Paul Bocuse, paying tribute to the legendary chef whose legacy continues to inspire generations of culinary professionals around the world. Through this remarkable moment of sharing and gastronomy, we celebrated not only friendship among chefs but also the enduring heritage of French culinary excellence.
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