Emma oversees MOFAD’s exhibitions and educational content. She led production of Chow: Making the Chinese American Restaurant, Flavor: Making It and Faking It, as well as the pop-up exhibit BOOM! The Puffing Gun and the Rise of Cereal. 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, Events Manager
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.