Emma oversees MOFAD’s exhibitions and educational content. She led research and production ofChow: Making the Chinese American Restaurant (2016), Flavor: Making It and Faking It (2015), as well as the pop-up exhibit BOOM! The Puffing Gun and the Rise of Cereal (2013). She also develops the museum’s educational programming, including MOFAD Roundtable, MOFAD City, public talks, and family and school programming. Prior to joining MOFAD, Emma worked as a writer, editor, and educator at Dokkyo Medical University Koshigaya Hospital in Japan. She holds a BA in Art History from the University of Chicago, where she received top honors for her undergraduate thesis on postwar design and architecture in the New York City subway.
Kate Dobday, Partnerships Manager
Kate brings years of work experience from cultural and educational non-profit development and management. Many of her skills were developed through work in independent grocery, the Higgins Armory Museum in Worcester, MA, The City Parks Foundation, and most recently the Council for Aid to Education. Though not properly trained, she is an avid home cook and devours food information in any form. She harbors enthusiasm for cultural institutions, education, food cookery and culture. Kate proudly hails from Massachusetts and attended Clark University in Worcester where she received a BA in Sociology and a Masters of Public Administration.
Debbie Holloway, Operations Manager
Debbie Holloway is a storyteller, and she is excited about the stories MOFAD is telling. After spending most of her life in historic Richmond, Virginia, she now calls Williamsburg, Brooklyn home. She holds a B.A. in English & Multimedia Communications with a Theatre Arts minor and stays actively involved in community music-making and performing arts. When she isn’t on the floor at MOFAD, she can be found freelancing film and book reviews, searching for perfect avocados, or working through her Harry Potter-themed cookbook.
Ebony Hurwitz CMP, Events Manager
Ebony oversees MOFAD’s annual events and private venue rentals. Prior to joining the team, she worked at StarChefs magazine managing Rising Star events in Boston, Chicago, Seattle, New Orleans, Miami, and San Francisco. She also worked for Marriott International managing 35 select service hotels in the Northeast region. She holds a BA in Hospitality from Boston University, where she graduated with honors, and attained her Certified Meeting Professional designation in 2016. Fun fact: when she isn't studying wine, Ebony is most likely drinking wine.
Peter J. Kim, Executive Director
In 2011, Peter began working with Dave Arnold on launching MOFAD. Since then, he has overseen all aspects of the project's development, including the opening of the museum's first brick-and-mortar space in October 2015. He and MOFAD have been featured in The New York Times,The New Yorker, NPR, and The Wall Street Journal, and he has spoken widely about the museum's dynamic approach. He has worked as a hunger policy advocate, public health educator, and international litigator, and he founded and directed L'Art de Vivre, an arts education nonprofit in Cameroon. He holds a BA from Brown University, a JD from the University of Pennsylvania, Master's degrees from both Sciences Po and the Sorbonne in Paris, and an amateur certificate from the French Culinary Institute.
Catherine Piccoli, Program Manager
Catherine brings a multi-faceted approach to the MOFAD team. As a food writer and historian, she focuses on the intersection of food, culture, history, and place. She has worked as a researcher at the Chicago Historical Society and the Heinz History Center, and written for a number of major publications. Her most recent piece can be found in the premiere copy of RENDER. She holds an MA in Food Studies from Chatham University and a BS with honors in Social and Cultural History from Carnegie Mellon University.
Jeff McGuigan, Operations Associate
Jeff McGuigan began his museum career as a Costumed Historical Interpreter in his hometown of Charlottetown, Prince Edward Island. He has since completed a Masters in Museum Studies at NYU and worked with several New York cultural institutions, evaluating digital media used in gallery spaces. MOFAD ties Jeff's career in museums with his interest in food as culture all over the world.
Loren Silber, Museum Educator
Nafeesa Davis, Visitor Services
Wilson Chung, Exhibition Chef
Chef, event producer, and avid eater and drinker, Wilson grew up in a restaurant family in Sydney, Australia. After a undergraduate degree in marketing and a few years in media, Wilson turned back to his first love - connecting people through food. A small stint in food production turned into roles producing culinary TV shows like MasterChef, organizing food shows from Mumbai to Moscow and working as a food writer, culinary consultant and events producer in Sydney, London and New York.