The Peachtree Team
The eggs were so good that I am ashamed to say how many of them I consumed…
– Henry James
(And we know a true test of a great cook is how they cook eggs!)
Our Peachtree team is outstanding! The kitchen brigade have worked together for years. Their presence defines who we are; they make it all possible. And since we are a food-driven company with owners who trained in France in the kitchen, it stands to reason that we’re so impassioned about our product. In fact, we staff triple or quadruple the number of kitchen staff at our parties than any other catering company. Why? Because we couldn’t possibly maintain our standards and serve the food in our classic made-to-order style, and so quickly and plentifully, if we didn’t do so.
Our kitchen team is led by Executive Chef Megan Matozzo, with Stephanie, MardiJo, Binta, Helen, Jaiscey, Noyra, Sarin, Victor, Max and Mohammed.
Teamwork is a theme in our company. As a boutique organization, we all work together. All departments meet and discuss every single event- communicating all of the details, including the ‘feeling-tone’ of the party, to every member of our team. Michelle Lopoten heads up up the sales team and works closely with sales coordinators Meghan Greenfield and Bridget Kelly. All of their communications and notes are then transmitted to our Director of Operations Casey Rose, who makes the magic happen, assisted by Harry and Will in the warehouse.
Camille Kellett hand-picks and oversees our polished and friendly party staff- captains, supervisors, bartenders, servers– groomed and trained in the Peachtree style. And let’s not forget our Accounting Manager Karen Shensky, who keeps us in line.
You’re in good hands!
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 a 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.