Who We Are
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!
Our kitchen is the bedrock of the company led by executive chef Palmer Marinelli with sous-chef Stephanie Bedrick and pastry chef Davina Soondrum. Also on the team are Noyra, Sarin, Magdalena, MardiJo, Max, Carlos, Brian and David. We are a scratch kitchen and our food is locally sourced.
Senior sales manager Michelle Lopoten, Fallyn Maleski and Sarah Christiansen will get right back to schedule tours and answer all your questions. Event coordinators Lindsay Keane, Samantha Irizzary and Ashley Childs give you the personal attention to coordinate every aspect of your event.
Our Director of Operations Casey Rose runs our facilities and all operations (with the help of Harry, Will and Dan) and as manager of our beverage program makes awesome signature cocktails. Kristin Schoener hires/trains all of our party staff- captains, supervisors, bartenders, servers.
Mary Kelbaugh handles the billing and accounting, keeping us squared away.
We have an absolutely amazing team and are so proud of them!
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! “
Photo credits: Heidi Roland Photography, Emily Wren Photography