Meet the Team

Judith Winfrey
The granddaughter of a Georgia farmer and daughter of a professional caterer, Judith has devoted her life and career to the advocacy of good food. She and her husband own and operate Love is Love organic farm in Atlanta.
Hadi Irvani
Hadi graduated from the University of Virginia. Hadi loves e-commerce, biking and entertaining. He regularly has large dinner parties where all of his guests help in the kitchen.
Rob Wheeler
Born in California and raised in Florida, Rob most recently served as Brand Manager and Sous Chef for Atlanta’s Eugene Kitchen—a food and beverage development company. Previously, he worked in the kitchens of Restaurant Eugene as well as Buckhead Life Restaurant Group and served as Beverage Manager for Atlanta-based Carlson Restaurants, a global hospitality company. Rob has three children and lives in Atlanta with his wife. In his spare time, he loves tending the family garden and restoring their antique MGB.
Operations Director
Kate Blohm
Kate, originally from North Carolina, graduated from Savannah College of Art & Design with a B.F.A. in photography. Since graduation she has photographed over 50 restaurants in the Savannah area, collaborated with multiple chefs and has worked within every aspect of the restaurant. When Kate isn't indulging in the test kitchen, she is exploring new restaurants, traveling to visit friends and family or laying low with her doberman, Aoewa.
Visual Storyteller & Videographer
Pengyi Wang
Pengyi is an and tech guru. As our resident technology expert, Pengyi goes above and beyond to maintain the backend of the PeachDish website. In addition to his coding genius, we rely on Pengyi’s knowledge of Asian cuisine.
Seth Freedman
Freedman’s career in cooking spans nearly two decades. In 1999, he graduated first in his class from the world-renowned Culinary Institute of America. He has cooked with Oceana, March, and Tabla in NYC and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. Since 2010, he has served as the proprietor of Forage & Flame, a personalized culinary services company that offers everything from in-home dining to large celebrations to private cooking classes.
Culinary Director
Mary Alice Shreve, RD, LD
A Gulf Coast native, Mary Alice Shreve graduated from The University of Alabama with a degree in Food and Nutrition. She is a Registered Dietitian in Atlanta and enjoys sharing her love for good food and passion for eating locally. When she is not cooking, Mary Alice can be found exploring the Atlanta restaurant and music scenes.
Communications Specialist
Michael Milich
Michael is always smiling and loves people. He resides in downtown Atlanta and enjoys exploring different restaurants, golfing, and making new friends. When Michael isn't working, you can find him watching his favorite sports teams or obsessing over his fantasy football lineups.
Experience Coordinator
Terence Gomes
Born in Calcutta, in the Indian state of West Bengal, Terence’s background is in sales and service. Terence loves listening to music and trying new recipes with his wife and two daughters.
Customer Service
Jamie Patton
Born and raised in Michigan, Jamie moved to Atlanta after graduating with a degree in Religious Studies from Kalamazoo College. Her love of good food began with picking raspberries and wild strawberries each summer at her childhood home, and developed during her time in Taipei, Taiwan, where she attended KaiPing Culinary High School as an exchange student. When she's not working, Jamie likes to explore Atlanta restaurants with her fiance, and play with her three dogs, Willa, Truman, and Bear.
Inventory Manager
Robert Lupo
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.
Culinary Contributor
Laura Fryer
Laura just returned home to the South after five years in NYC, where she worked in financial consulting and food PR. She is the founder of Blue Hominy Public Relations, a firm that spreads the word about great restaurants and other food businesses. She lives in Atlanta with her husband Gibbs and cockapoo Percy.
Philip Meeker
Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris. While living in France, he worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.
Culinary Contributor
Ranji McMillan
Raised in California's Bay Area, Ranji loves any and all Spanish dishes and prides herself on being a "Quesadilla Connoisseur". She has spent almost 15 years as a Photographer and Merchandise Coordinator at various creative marketing agencies. Ranji refers to her family as her team and her twin nephews are the center of her joy. Ranji often spends her down time working on cars or doing a little freelance photography around the city.
Market Coordinator