Chef Peter Hoffman is a thinking cook; as interested in the cultural, historical and botanical back stories of the foods we eat as he is in making them taste delicious. For over thirty years, he has been using the Union Square Greenmarket as the base of his cooking, blending traditional cuisines with the freshness of modern cooking. Chef owner of the renowned Savoy, Back Forty and Back Forty West from 1990 until 2016, he is now working on a memoir to be published by Abrams in 2020 that balances his love for cooking with great ingredients with the mechanics of running a restaurant in NYC. Called “A Locavore Before the Word Existed” by the New York Times and named a Snailblazer by Slow Food NYC Hoffman served on the advisory boards of the Greenmarket from 1986 – 1999 and Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. he speaks and writes about political and culinary topics most recently with a TEDx on fracking, numerous articles in Edible Manhattan and op-ed pieces in the New York Times. He continues to mentor chefs, build community and change the way people eat through his cooking and teachings.