Peter Hoffman is the chef owner of Savoy Restaurant (est.1990) and of Back Forty, a casual tavern (Oct 2007). Both restaurants work with a simple premise - to create delicious and memorable meals by sourcing the very best seasonal ingredients from local farmers. Savoy received a rave two star review, “A Locavore Before the Word Existed”, from Frank Bruni of the New York Times in June of 2009 toasting Hoffman’s pioneering efforts and long commitment to seasonal cooking. Hoffman serves on the board of the Chefs Collaborative, a 1000 member organization of culinary professionals promoting sustainable food choices in the restaurant industry and acted as its national chair from 2000-2006. He was featured in the summer of ’04 as Chef of the Times in a four part New York Times series and penned two Op Ed pieces for the NY Times as well. National coverage of the restaurant and Hoffman’s cooking has also appeared in Gourmet (top 50 restaurants of 2007) Met Home, The New Yorker, Saveur and the PBS series Chefs A’Field.