Staff, Collaborators + Partners

Pippa Sorley joined the PMCA team as Manager of Operations in the fall of 2021, after decades of admiring Peggy and her exquisite vision from afar.

Originally from England, she moved to the US when she was young, but her international roots led to her wanderlust. After university, she spent several years living and traveling through Southeast Asia, Indonesia, Australia, Nepal, India and across Europe. More recently, she has relished exploring Guatemala, Venezuela, Costa Rica, Mexico and British Columbia. She joined Peggy on her 2022 Morocco program as well as her 2025 adventure to Sicily + Aeolian Islands.

She currently lives in Boulder, Colorado with her 17-year old son & too-smart border collie. She is an avid photographer, skier, e-biker, world adventurer and loves to laugh and make people laugh!

Willow King is a lifelong traveler, storyteller, eater and lover of the weave.

She is a two-time founding entrepreneur, mother, and dedicated home chef who loves the nuance and elegance of food as a way to share, connect and ground our lives.

She writes for Boulder Lifestyle Magazine and other editorials as well as nurtures a poetry and fiction practice. She is delighted to bring her varied background to this role at PMCA, as a long time friend and admirer of Peggy and her beautiful offerings around the world.

Jeremy Lee MBE joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor of this venerable restaurant. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. This singular cook has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence in British Cooking. His first book, Cooking: Simply and Well, was published in 2022 and his second book will be published later this year.

His menus are reflective of the seasons and are full of his favourite things, using produce expertly sourced from his enviable list of suppliers. Jay Rayner described him as a “rare phenomena in the London food world; a chap everyone agrees is a good thing.”

Letitia was born and raised in Devon in an old farmhouse with an orchard which gave her a life-long appreciation for apples, cider and cream teas.

She now lives in another Westcountry, the so-called ‘Wild West’ of Italy, also known as the island of Sardinia. She writes about her life and the food she makes and eats here, as well as hosting cooking classes and retreats.

She studied English literature (her first love) and then went to cookery school to pursue her other passion, food. After graduating she worked in a series of restaurants. First at the Dock Kitchen, where she truly fell for Italian food and ingredients, then at Spring, Morito and Ellory (now sadly no more). These kitchens taught her simplicity, and the importance of good ingredients. In between kitchen jobs she tried office work, working for various publishers (Slightly Foxed, Bloomsbury, Profile, Prospect Books), but quickly realised she wanted to cook and write instead. During her last kitchen job, at Morito in Hackney, she met a small, round Sardinian who made her laugh a lot during service and secretly fed me lots of fried things. He persuaded her to move to Sardinia. The rest, as they say, is history.

Basque-born, Aran Goyoaga is an award-winning author, photographer, and professionally trained pastry chef. She is a three-time James Beard-finalist and an editor-in-residence for America’s Test Kitchen.

Aran’s love of baking began in her maternal grandparents’ pastry shop in Amorebieta, a small town outside of Bilbao. Her paternal grandparents were farmers and from them, she developed an appreciation for nature and food.

Aran’s latest cookbook The Art of Gluten-Free Bread (Artisan) was published in 2025. Her other books Cannelle et Vanille, Cannelle et Vanille Bakes Simple and Small Plates and Sweet Treats have been featured in The New York Times, Washington Post, Good Morning America, Vanity Fair, Bon Appetit, Martha Stewart, Epicurious, and more.

Aran lives in Seattle with her family.

I was lucky enough to explore the world with my mother, father and sister from an early age. At five, I was eating kangaroo in Australia’s McLaren Vale, and at ten, I was already drinking Campari and soda in the Florentine palazzi (What?… We didn’t realize it had alcohol).

I learned how to cook at my mother’s Tuscan culinary school from some of the best chefs in Italy.  At 21, I got my first cooking job at The Kitchen back in my hometown of Boulder, Colorado. I moved over to bartending after a year and began learning about wine and cocktails. This is where the idea of crafting my own beverages was sparked.

I graduated from Naropa University’s Jack Kerouac School of Disembodied Poetics and got a job at Antica Terra Winery in Oregon’s Willamette Valley. For seven years, I worked under Antica Terra’s Maggie Harrison and Hiyu Wine Farm’s Master Sommelier, Nate Ready. I learned many things from those two, but the number one thing I learned was to think deeply about winemaking and how to add beauty to every step of the process. No matter how arduous or tiring, every action must be taken to make the best wine possible.

Many people say that if you squint hard enough, the rolling hills of The Dalles look somewhat like the hills of Chianti. It reminded me of some wild hybrid of the American West and Tuscany, two places near and dear to my heart. The opportunity was too excellent to pass up. It was time for me to make my wine available at www.buonanottewines.com.

I still love to cook, and I’m always looking to push the boundaries of creativity in the world of food and wine. I love to join my mother on trips, especially in Tuscany where I feel most at home, but also in Procida where I lived for 5 months working with Bluedream Charter. Cooking on the boat is challenging, but obviously a joy… but not as much fun as fishing for octopus by hand.

Photo: Making wine in Hood River, Oregon.