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, Curatorial Director
Catherine is a food historian and writer, whose work focuses on the intersection of food, culture, memory, and place. She brings this multidisciplinary approach to the Museum of Food and Drink. As curatorial director, she oversees the creation of MOFAD’s exhibitions and educational programming, and guides the operations team. Catherine was instrumental in the research, writing, and development of past major exhibitions, Flavor: Making It and Faking It and Chow: Making the Chinese American Restaurant, as well as gallery shows Feasts and Festivals, Knights of the Raj, and Highlights from the Collection. She also 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. Catherine is currently working on MOFAD’s upcoming exhibition, African/American: Making the Nation’s Table.
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!
Jean Nihoul, Curator & Culinary Operations Manager
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.
June Cheung, Office Coordinator
Alexis Fleming, Curatorial Associate
Alexis joins the MOFAD team as our Curatorial Associate for the upcoming African/American: Making the Nation’s Table. Alexis has a BA in Classics and an MA in Museum Studies from New York University and brings with her a range of museum expertise in curatorial research, writing, exhibition design and collections on both the West and East coasts. Over the years Alexis has worked with private and public collections and was most recently a curatorial consultant for emerging museums in New York City. She believes a strong and meaningful narrative combined with an immersive and learned exhibition makes a for a successful experience and is excited to contribute to the MOFAD mission.
Myriah Towner, Curatorial Associate
Myriah Towner is a storyteller and digital curator, and joins MOFAD as a Curatorial Associate for our upcoming exhibition African/American: Making the Nation's Table. Her editorial work has been published in The Daily Telegraph, The Newcastle Chronicle & Journal, Street Fight and The Content Strategist. Myriah's curatorial work has focused on producing digital platforms and exhibitions highlighting and commemorating African American history for institutions such as The Schomburg Center for Research in Black Culture and the Social Science Research Council, including the Emmett Till Project. Myriah is also the creator of Black Farmer Stories, a digital platform that preserves the history, legacy and agricultural knowledge of Black farmers in the U.S. through storytelling.
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 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.
Sari Kamin, Public Programs Manager
Sari is thrilled to be curating conversations around food as the Public Programs Manager at MOFAD. Previously, she was the Senior Publicity Manager of Culinary and Lifestyle at Houghton Mifflin Harcourt and a food writer with a strong interest in the foodways of other cultures. Her writing has appeared in Saveur, Food52, Tasting Table, Afar, Extra Crispy, and Food & Wine among others. Sari was a researcher and writer for the USA Pavilion at Expo Milano 2015, the first World’s Fair with the theme of food and sustainability. She is also the creator and host of Food Without Borders on Heritage Radio Network, a show that explores the intersection of food, politics, and identity. She holds a Masters Degree in Food Studies from New York University.
Adama Orr, Floor Manager
Letti Campo, Development Associate
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.