The Peachtree Team


We come from a tradition of apprenticeship and training. And we have high standards. The members of our team are outstanding at what they do! More than that, they’re really nice people! We are a family. We spend a lot of time together, so we prefer to enjoy each others’ company!

Our kitchen is led by Executive Chef Megan Matozzo with sous chef Stephanie, MardiJo, Binta, Helen, Jaiscey, Noyra, Sarin,Victor, Max and Mohammed. Michelle Lopoten heads up the sales division with amazing support from Amanda Burns, Meghan Greenfield and Bridget Kelly. Our Director of Operations Casey Rose is admirably assisted by Harry and Will in the warehouse.  And Staffing Coordinator Camille Kellett hand-picks our friendly but polished party staff- captains, supervisors, bartenders, servers– groomed and trained in the Peachtree style. And let us not forget the person who manages our accounts– Karen Shensky- in her office downstairs, far from the madding crowd.

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, not chips. He knows a tremendous amount about wine.

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