Services & Specialties

NewYork-Presbyterian Hudson Valley Hospital

Chef Peter X. Kelly
Teaching Kitchen

About the Teaching Kitchen, Classes and Programs

NewYork-Presbyterian Hudson Valley Hospital is dedicated to contributing to our community’s wellness by emphasizing healthful eating as a way to prevent chronic disease and promote health.

The hospital’s renowned Chef Peter X. Kelly Teaching Kitchen, located at 1992 Crompond Road on the hospital’s Cortlandt Manor campus, has been open to the public since July 2014 and has its own organic garden managed by a team of volunteers. Named after the Iron Chef winner and owner of Xaviars Restaurant Group, each month a variety of innovative programs and cooking classes are offered to all ages of the community, from school children to seniors, around managing health through diet and lifestyle changes.

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2023 At a Glance

  • Over 300 lbs of produce harvested
  • Over 175 lbs produce donated
  • 100 qts of soup served to 550 patients
  • 5 volunteers
  • 60 classes held

Innovative Programs and Cooking Classes

Dr. Mears and Marti Wolfson

Cooking for Your Health

This unique program brings together our clinicians that specialize in cardiology, cancer care, orthopedics, digestive health, obstetrics and gynecology with our Chef & Culinary Nutrition Coordinator to help keep you informed of our hospital offerings, important tips and healthy recipes to try at home.

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cooking class eating

Community Classes

Weekly classes are offered to the community including breastfeeding mothers, patients who’ve had weight loss surgery, cancer survivors, people with heart disease, diabetes and other chronic diseases, and those looking for a healthier way to eat. We also hold classes for those focusing on nutrition for bone health, brain health, eye health and more.

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vegetables shaped into a heart

Healthy Heart Program

This program consists of four classes. Cardiology patients and other community residents to learn about healthy eating and exercise from our chef, a cardiologist, and a registered dietitian.


Soups & Sides

Developed for cancer patients undergoing chemotherapy at the hospital’s Cancer Center, the Soups & Sides series provides nutritional education and tastings.

When in season, organic produce is harvested from our on-site garden and used in a variety of nourishing soups and side dishes for our patients. Recipes for the menu item of the day are also distributed. They have the opportunity to discuss the nutritional value of food and how it can support their healing. The chef and a registered dietitian are also available to answer patients’ questions.

Integrative Therapies Program for Cancer Patients

Cancer therapies can be associated with debilitating side effects. The promising news is that certain non-pharmacologic interventions have recently been shown to relieve some of the side effects of cancer treatment. They may also improve mood and decrease fatigue. There is additional evidence that certain lifestyle changes may decrease the risk of cancer recurrence and prevent another cancer from developing.

This unique program gives our cancer patients and their caregivers the opportunity to increase their knowledge and improve their skills to better cope with their illness and its treatments. Held at the hospital’s Teaching Kitchen, it incorporates education and information about advances in the care and treatment of cancer as well as nutrition education, food appreciation activities (including healthy cooking classes and meal planning guidance) along with lifestyle programs, relaxation strategies (yoga and acupressure), and spiritual and emotional support.

The program is led by J. Gregory Mears, MD, a Columbia University Irving Medical Center professor who practices at the hospital’s Cheryl R. Lindenbaum Comprehensive Cancer Center. The goal is to equip participants with skills to maintain a healthy lifestyle during and after treatment.

The Organic Garden


Our on-site organic garden, originally developed with direction from Stone Barns Center for Food and Agriculture, is lovingly maintained by a group of committed community volunteers.

A variety of herbs, vegetables, and fruit are used in our cooking classes to nourish our cancer patients, and as donations to Caring for the Hungry and Homeless of Peekskill. It also serves as a place of relaxation and contemplation for our community and staff.

Meet Our Chef & Culinary Nutrition Coordinator – Marti Wolfson

Marti Wolfson

Marti Wolfson, our Chef & Culinary Nutrition Coordinator teaches our weekly cooking classes, leads our innovative programs and engages in our community outreach.

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NewYork-Presbyterian Hudson Valley Hospital