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, New Yorker, NPR, and 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, Curator
Catherine brings a multidisciplinary approach to the team. As a food historian and writer, her work focuses on the intersection of food, culture, memory, and place. As Curator at MOFAD, she leads the educational department, overseeing exhibitions, public programming, and school visits. She was instrumental in the research, writing, and development of past exhibitions, Flavor: Making It and Faking It and Chow: Making the Chinese American Restaurant, and established the museum’s robust public programming. Previously, Catherine worked as a researcher at the Chicago Historical Society and the Heinz History Center, and has written for a number of major publications. She holds a Master’s degree in Food Studies from Chatham University and a Bachelor’s with honors in Social and Cultural History from Carnegie Mellon University. Currently, Catherine is working on MOFAD’s upcoming exhibition.
Anna Orchard, Public Programs Manager
Anna develops, oversees, and produces all public programs at MOFAD, including chef demos, panel discussions, book launches, lectures, and more. Anna joined us in 2017 from the Roald Dahl Story Centre where she created and implemented nationwide events and brand campaigns for the late author's centenary celebrations. She has previously worked for the Robin Hood Foundation and Scholastic, Inc. Anna received her B.A. with highest honors in English Literature from Lehigh University.
John Hutt, Executive Chef
John is a lifelong chef with a passion and interest in theory, history, science and culture of food. He has opened restaurants, written papers, cooked a lot of food for a lot of people, and travelled the world eating and drinking delicious things. He came to MOFAD from the El Bulli institute in Barcelona, where he was working on the theory and practice of food and cooking.
Jean Nihoul, Curatorial Associate
Having formerly worked as a cook in NYC, as the Assistant Curator of the William Benton Museum of Art, and as an Adjunct Professor of Art History at the University of Connecticut, Jean is able to bring a diverse set of experiences to the Museum of Food and Drink. At MOFAD, Jean focuses on exhibition research and design, social media outreach, as well as management of the museum's permanent collection. He earned his Master's degree in Art History from UConn where he began the research that he still continues today, which focuses on the relationship between aesthetic taste and gustatory taste.
Loren Silber, Museum Educator
Joanna Stevens, Private Events Coordinator
Joanna's favorite seat is across the table from anyone excited to share a story, hear a story, and enjoy how great food influences the stories we share.
Joanna oversees all private events at MOFAD, including personal celebrations, high-end dining experiences, and brand-sponsored events. Joanna's background in fine dining service and theatre give her a unique voice on our team to advocate for both the foodies and the newbies that walk through our doors. Additionally, her passion for how food affects conversations, connections, and communities led her to bring her "Yoga Dinners" series to MOFAD.
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.