Chef Peter Hoffman is a curious cook’s cook; interested in the cultural, historical and botanical backstories of foods as well as making them taste delicious. Chef/owner of the renowned Savoy, Back Forty and Back Forty West from 1990 until 2016. Peter will debut his memoir What’s Good? A Memoir In Fourteen Ingredients (Abrams) in June 2021. Named “A Locavore Before the Word Existed” by the New York Times and recognized by Slow Food NYC with a Snailblazer award, Hoffman sat on the board of Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. As a speaker and writer he can be seen on youtube giving a TEDx talk on fracking and has had numerous articles published in Edible Manhattan and op-ed pieces in the New York Times. For over thirty years, he has been cycling to the Union Square Greenmarket to source the best in local and seasonal ingredients, the core of his cooking.