Peter Platt, a graduate of Williams College, has had a lifelong passion and avid interest in food and cooking.  He began his craft at The Parker House Hotel in Boston under the guidance of Jasper White and Lydia Shire.  This beginning was notably followed by a 14 year stint as the Executive Chef of Wheatleigh in Lenox, Massachusetts.  Here, he developed his award winning style of innovative American cuisine, based on time honored French techniques, making Wheatleigh a culinary destination.  In 2002, Peter became the Executive Chef at The Old Inn on the Green, turning it into the highest Zagat rated restaurant in the region for food, wine and service.  A distinction he and his team at The Old Inn have maintained for the past 3 years.  He brings a classically informed sensibility to his food, striking a balance between tradition and innovation.  Travel+Leisure named The Old Inn one of “30 Great US Inns”, Food and Wine magazine listed the Inn as one of “America’s Top 50 Hotel Restaurants”.  Peter has attracted additional national press attention over the years, earning a list of accolades from publications such as The New York Times Magazine, The Wine Spectator, Town and Country, Yankee Magazine and The Wall Street Journal.  Most recently, Peter was nominated for a James Beard Award for Best Chef in the Northeast.  With a long standing concern and commitment to quality, Peter has been sourcing local ingredients, establishing and maintaining relationships with farmers and foragers, for 25 years.

Megan Moore, a native New Yorker, has been working in the food business since 1980. She was part of the successful Silver Palate team in NYC, private chef to Calvin Klein & Gloria Vanderbilt, and Executive Boardroom chef and Director of Catering @ Christies Auction House in NYC before establishing Moore Fine Food, Inc in the Berkshires.