The Peachtree Team

Our Peachtree team is outstanding!  Teamwork is a theme in our company. As a boutique organization, we all work together. All of us meet to discuss every single event. We know your style, your taste, how you want your event to feel, what is most important to you. This is important to us!

We’re proud to say that our kitchen is led by women. Executive Chef Megan Matozzo and sous chef Stephanie Bedrick supervise the team of Jaiscey, Toy, Helen, Noyra, Sarin, MardiJo, Victor, Max and Mohammed. The food is all homemade, and the team is steady. No cut corners. We staff a minimum of six cooks/chefs in the kitchen for the majority of our events, all but the simplest wine/cheese parties…

We have a friendly and knowledgeable sales staff at Peachtree with senior sales manager Michelle Lopoten and Melinda Wentz providing booking information and giving all tours. Our sales coordinators Bridget Kelly and Catalina Lassen assist with all event coordination.

Our Director of Operations Casey Rose runs our facilities and all operations with Harry and Will in the warehouse. She also handles our beverage program, and makes awesome signature cocktails.

Camille Kellett hires and trains all of our party staff- captains, supervisors, bartenders, servers. They are friendly, polished and professional. And Karen Shensky handles the billing and accounting, keeping us squared away.

We have an absolutely amazing team and are so proud of them!

 

The owners

From their first conversation, in French, to working alongside each other as private chefs on Martha’s Vineyard and in the vineyards of France, founders and co-owners Jon and Lori Weinrott together explored the world of French cuisine, working at such three star restaurants as Michel Rostang, La Cote St. Jacques and Georges Blanc. Ask them one day how they arrived in Switzerland with nothing but a fresh Muscovy duck, Reblochon, Pain Poilane and a great bottle of Gigondas in their backpack, hitchhiking with a cocoa bean trader so as to save what francs they had to eat at Fredy Girardet’s famous restaurant near Lausanne or read about that time in lore.

Jon is a native Philadelphian who roots for the Phillies, enjoys cycling and photography. He speaks French, has a masters in English from Tufts University (his thesis on William Faulkner) and loves to ‘read’ books on tape. Cormac McCarthy ranks high on the list.  His favorite Peachtree dish is the lobster and celery root tower with extra-virgin olive oil and gros sel. His favorite snack is goat cheese and French bread. He knows a tremendous amount about wine. Ask him about decanting the below Jeroboam.

Lori is a graduate of Yale where she studied comparative literature with a concentration in French. Interesting that her thesis on Marcel Proust recounted life in all its flavor, from the earthiest boeuf a la ficelle to the most fabulous soirees of high society, not to mention the now infamous Madeleine. She is co-author of The Ultimate Bar/Bat Mitzvah Celebration Book: A guide to Inspiring Ceremonies and Joyous Festivities, published by Clarkson Potter. When she’s not planning parties, Lori loves to practice yoga, read and write long novels, which then get stored in the basement alongside Jon’s wines. Her favorite Peachtree dish is salt caramel brownies.

“A loaf of bread, the Walrus said, is what we chiefly need
Pepper and vinegar besides are very good indeed-
Now if you’re ready, Oysters, dear, We can begin to feed! “

–Lewis Carroll

Photo credits: Heidi Roland Photography, Emily Wren Photography

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Magdalena

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Sarin, Noyra

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Danny

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Noyra, Jaiscey, Charlie, Toy

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Megan and Jon

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Jon

first Peachtree card