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.
Eric Kwan, Executive Chef
Chef Eric Kwan, a native New Yorker, is American-born Chinese. His dedication to food started at the very early age of 7, helping his family in the kitchen. His passion for cooking was so immense, he started his first job prepping at a French restaurant when he was only 13 years old.
After graduating high school, Eric pursued his dreams of being a chef, completing the culinary arts program at the French Culinary Institute during the day. At night, he practiced his wok skills at a gourmet Chinese eatery in Chinatown. Eric’s ambition for cooking was so intense he decided to fortify his foundation further by getting an Associates degree at The Culinary Institute of America.
In his professional career, he has continued to gain vast experience, working alongside the world’s best chefs in the New York restaurant circuit for the last 26 years.
Visit our exhibition and let Eric share his lifelong love for food with you!
John Hutt, Advisory 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, Associate Curator & Registrar
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.
Colin Walker, Public Programs Manager
Loren Silber, Museum Educator
Loren has been leading and learning with NYC museum audiences of all ages for over two decades. The subjects vary but the thrill of discovering new things about the world we live in never fades. Since joining the Museum Food and Drink in January of 2017, she’s been creating lesson plans and teaching lots and lots of really smart kids whose curiosity and enthusiasm keeps her feeling young at heart. She looks forward to another year of food, fun, and friends at MOFAD.