About

Photo by Jamie Love Photography

Chef Shoshana Perrey combines over 15 years of high-end estate service with a deep academic background in Development Sociology from Cornell University. Her culinary philosophy, ‘The Healing Hearth,’ integrates global research—from the Oaxacan Cloud Forest to the Mediterranean to the Galapagos Islands to Madagascar —into a bespoke nutritional program for the modern home.

Specializing in complex dietary protocols (AIP, Keto, Anti-inflammatory) and estate-to-table sourcing, Shoshana serves as more than a chef; she is a culinary director capable of managing multi-property logistics, mentoring household staff, and fostering a positive, educational environment for families with children and teenagers.

Liberation Supper Club is a farm-to-table and wild foods culinary arts and personal chef service that cultivates a sense of place by telling the story of where food comes from. Led by Chef Shoshana Perrey, we curate culinary experiences in remarkable spaces – both indoors and out in the wilds – to foster community-building through liberating feasts and tastings. Our specialty is crafting poetic menus, original recipes from choice ingredients, tastings, specialty beverage programs and artful presentations to harmonize communities with the place. We invite you to contact us for a quote and to begin designing your next event. Use the Contact page to get in touch.

Chef Shoshana Perrey is the founder and chef of Liberation Supper Club. She was a chef at the Light on the Hill Retreat Center and has designed unique culinary experiences for thousands of guests. Shoshana’s culinary training originates from working as a personal chef preparing macrobiotic menus and learning from farmers around the world with whom she has studied traditional, organic and indigenous farming. After harvesting and collecting foods, Shoshana learned cooking, preservation methods and homesteading wisdom imparted by farmers: the timeless art of farmstead cheesemaking in the French Pyrenees, handmade tortillas with heirloom corn nixtamal on earthen stoves in Oaxaca, Mexico, fermented hot chili sauce on Nosy Komba Island, Madagascar. These foods impart the meanings and purposes of food traditions and bring contemporary farming and wildcrafting families’ flavors to the shared feast.

She holds a master’s of science degree in Development Sociology from Cornell University and bachelors of arts degree in Food Policies, Institutions & Culture from Mills College. Shoshana’s colorful and diverse background is in community organizing, food sovereignty, agroecology, sociology, woodworking, lamp-making, jewelry smithing, and museum exhibits. When not in the kitchen or foraging for fungi and shellfish, Shoshana enjoys dancing with her toddler daughter, practicing yoga and singing in vocal improvisation circlesong groups.