WITS Featured Chef
Peter Esmond and Kristy Del Coro, Rouge Tomate:
Rouge Tomate is a restaurant that celebrates life at every level. It is a New York City destination, known for artfully balanced cuisine that emphasizes sustainability, health, and luxurious flavors. Rouge Tomate joined the WITS team as a restaurant partner in 2012 and have been going full steam ahead ever since-even spearheading new special events like WITS Weeks, where the restaurant donated a portion of their Business Lunch Special to support WITS. The WITS Cook for Kids and Rouge Tomate have missions, focusing on tasty flavors, healthful foods, and sustainability, perfectly align to form a fantastic Restaurant/Chef Partnership at PS 166. WITS has the pleasure of working closely with several of the Rouge Tomate Team, but none more than Director of Operations, Peter Esmond, and SPE® Certified Culinary Nutritionist and Registered Dietitian (RD), Kristy Del Coro (Rouge Tomate is currently the only Michelin-starred restaurant in the country to have a Registered Dietitian (RD) on staff!). Kristy says of the partnership,"We are thrilled to be partnering with WITS for the second year. They are affecting real change in our community, not only working to provide healthy school lunches but also actively engaging the kids to make healthy eating and cooking fun." "I enjoy working with WITS," says Peter, "because the challenges of providing better quality meals to our kids is paramount to a good education and can’t be done alone. The hands on approach that WITS offers to all the schools they work with is really extraordinary and we are happy to support it in any way we can.”
Check out Executive Chef Jeremy Bearman's recipe for Autumn Squash Soup here
Peter Esmond, Director of Operations, Rouge Tomate
Peter is a veteran of the hospitality industry whose experience as a front-of-house leader spans restaurants and coasts. Peter now fills a vital role at Rouge Tomate, where he has served as Director of Operations since 2010.
Hailing from a family-owned bed and breakfast in Breckenridge, Colorado, Peter has long appreciated the nuanced daily performance that plays an essential role in keeping a restaurant running smoothly. His work since with some of the most highly acclaimed chefs in the world has sharpened his instinct for crafting a compelling and high-quality dining experience.
Prior to joining operations at Rouge Tomate, Peter made his name in the industry with stints at numerous celebrated restaurants. From an initial stint at the Brown Palace hotel in Denver, Peter captured the attention of restaurants and hoteliers alike, beginning a career of several years with Jean-Georges Vongerichten at his flagship in the Trump International Hotel and Tower in 1999. He next joined Thomas Keller’s team at The French Laundry, where he worked through every front-of-house position at the five star-rated restaurant in 2003. The following year, Peter helped bring The French Laundry’s vision of the connection between kitchen and food from Napa Valley to New York. First maître d’ during the restaurant’s widely acclaimed opening in 2004, Peter soon rose to Assistant and then General Manager at Per Se, rated by Zagat as best American cuisine in New York City and lauded as the city’s best restaurant by The New York Times critic Sam Sifton.
More recently, Peter left Per Se to found his own consulting company in 2009, mobilizing his services for such major hotel brands as Hilton and Waldorf-Astoria. Notably, he was responsible for opening three hotels and designing the Food and Beverage Service Manual for all Waldorf-Astoria properties nationwide. Long inspired by food politics and health as it pertains to food and restaurants, Peter fortuitously met restaurant entrepreneur (and SPE founder) Emmanuel Verstraeten and soon after joined his restaurant, Rouge Tomate. Peter lives with his wife, twin daughters, and dog in New York, where he looks forward to furthering Rouge Tomate’s vision of health through food and commitment to nutritious, locally sourced ingredients.
Kristy Del Coro, SPE® Certified Culinary Nutritionist and Registered Dietitian (RD), Rouge Tomate
Kristy Del Coro, MS, RD, CDN is the SPE® Certified Culinary Nutritionist for Rouge Tomate New York, the only Michelin-starred restaurant in the country to have a Registered Dietitian (RD) on staff, where she collaborates daily with Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano. Brought on in 2011, she ensures that each of their refined, market driven dishes has the most dynamic and optimal nutrition levels while adhering to the guidelines of SPE® (Sanitas Per Escam or “Health Through Food”), a unique nutritional and culinary program designed to enhance the nutritional quality of meals without compromising taste. In this role, Kristy has taken her expertise to the national stage with mentions in the New York Times, Wall Street Journal, Bon Appétit, Art of Eating, and Essentials of Nutrition for Chefs among others.
As a Greek-American, Kristy spent much of her youth travelling throughout Greece and other parts of Europe, where she was inspired by the simplicity of the Mediterranean cuisine and diet. Her upbringing ultimately led her to pursue a career in culinary nutrition. After completing her undergraduate degree in History at Boston College, Kristy went on to pursue her Master of Science in Clinical Nutrition from New York University (NYU) and completed her dietetic internship at Memorial Sloan Kettering Cancer Center (MSKCC), one of the most respected cancer centers in the world. After becoming a licensed RD in 2008, she was hired at MSKCC as an Outpatient Clinical Dietitian, receiving one of the most coveted positions in the field of clinical nutrition. Never forgetting her passion for food, Kristy simultaneously pursued a Culinary Arts Diploma from the Institute of Culinary Education (ICE) while continuing her work at MSKCC. With her dietetic experience and her Culinary Arts Diploma in hand, Kristy ultimately landed her “dream job” in the kitchens of Rouge Tomate where her passions for cuisine, nutrition, and health could finally be united.