The Peachtree Team
Our Peachtree team is outstanding! Teamwork is a theme in our company. As a boutique organization, we all work together. All of us meet to discuss every single event. We know your style, your taste, how you want your event to feel, what is most important to you. This is important to us!
Our kitchen is the bedrock of the company led by executive chef Palmer Marinelli with sous-chef Stephanie Bedrick. Also on the team are Noyra, Sarin, Magdalena, Toy, Helen, MardiJo, Victor, Max, Charlie and Brian. The food is all homemade, and the team is steady. No cut corners. No frozen food. Collaboration, innovation, dedication.
We have a friendly and knowledgeable sales staff at Peachtree with senior sales manager Michelle Lopoten and Fallyn Maleski providing booking information and giving all tours. Our sales coordinators Lindsay Keane, Samantha Irizzary and Kasey Kline assist with all event coordination.
Our Director of Operations Casey Rose runs our facilities and all operations (with the help of Harry, Will and Dan) and as manager of our beverage program makes awesome signature cocktails. Anna Matheson hires/trains all of our party staff- captains, supervisors, bartenders, servers.
And Karen Shensky handles the billing and accounting, keeping us squared away.
We have an absolutely amazing team and are so proud of them!
From their first conversation, in French, to working alongside each other as private chefs on Martha’s Vineyard and in the vineyards of France, founders and co-owners Jon and Lori Weinrott explored the world of French cuisine, working at such three star restaurants as Michel Rostang, La Cote St. Jacques and Georges Blanc. Ask them one day how they arrived in Switzerland with nothing but a fresh Muscovy duck, Reblochon, Pain Poilane and a great bottle of Gigondas in their backpack, hitchhiking with a cocoa bean trader so as to save what francs they had to eat at Fredy Girardet’s famous restaurant near Lausanne.
When they returned home to Philadelphia, they married and bought a corner grocery store on Pechin Street, renovating it and founding Peach Street Caterers. Thirty years and thousands of fine dinners later, their company, renamed Peachtree & Ward, sets the trend for high-style catering in the mid-Atlantic region.
Jon is a native Philadelphian who roots for the Phillies, enjoys cycling and photography. He speaks French, has a masters in English from Tufts University (his thesis on William Faulkner) and loves to ‘read’ books on tape. Cormac McCarthy ranks high on the list. His favorite Peachtree dish is the lobster and celery root tower with extra-virgin olive oil and gros sel. His favorite snack is goat cheese, not chips. He knows a tremendous amount about wine.
Lori is a graduate of Yale where she studied comparative literature with a concentration in French. Interesting that her thesis on Marcel Proust recounted life in all its flavor, from the earthiest boeuf à la ficelle to the most fabulous soirees of high society, not to mention the now infamous Madeleine. When she’s not planning parties, Lori loves to practice yoga, read and write novels. She is co-author of The Ultimate Bar/Bat Mitzvah Celebration Book: A guide to Inspiring Ceremonies and Joyous Festivities, published by Clarkson Potter.
“The eggs were so good that I am ashamed to say how many of them I consumed.”
— Henry James