Peter Hoffman

Peter Hoffman is the chef and owner of Savoy, which he opened with his wife, Susan Rosenfeld, in 1990. The kitchen relies on local producers and regional ingredients to prepare Mediterranean-inspired cuisine in an unpretentious setting. His concept of combining the careful attention to detail only possible in a small, chef-owned restaurant with moderate prices broke new ground in New York when the restaurant opened. A two-star review in The New York Times from Ruth Reichl and consistently high ratings in Zagat, along with many other articles of praise, have solidified the reputation of the restaurant for serving excellent, seasonal and exciting food. Savoy recently received a second two-star review from Frank Bruni of The New York Times.
Peter Hoffman

After six years as Chefs Collaborative’s national chair, Hoffman remains active in the organization. He organized and produced the Collaborative’s “Seafood Solutions” guide to sustainable fish procurement and presented the material around the nation as part of the Collaborative’s ongoing commitment to educating chefs and consumers about fish issues. His article about the proposed federal organic regulations was published on the Op-Ed page of The New York Times in March of 1998. He has been on the advisory board of the New York City Greenmarkets for the past 15 years.

Hoffman developed his cooking style through a combination of work, travel and research. A seminal journey to Europe included study with Madeleine Kamman, the grand dame of culinary instructors, work in both Tuscany and the Languedoc, and a bicycle tour of regional markets throughout the south of France. His New York work experiences include the Quilted Giraffe, Huberts, and La Colombe d’Or in the kitchen and Union Square Café in the front of the house.