Chef Amanda Shulman
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Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club
A Connecticut native, Amanda made her way to Philadelphia to attend University of Pennsylvania where she pursued a degree in political science and journalism, and snuck her way into kitchens under the guise of writing assignments. One such assignment led to a year and a half long stage at Marc Vetri's beloved Roman trattoria Amis and following graduation, a job at his restaurant Vetri. Amanda then worked abroad at Osteria della Brughiera in Bergamo, Italy before returning to the states and cooking at Ko and Roman’s in New York City. Following New York, Amanda helped open Vetri's eponymous spot in Las Vegas as executive sous chef before spending a year falling head over heels for French food at Joe Beef in Montreal. She returned to Philadelphia where she opened Her Place, a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week.
About Her Place Supper Club
From her dorm room in college to a studio apartment in New York City, Amanda Shulman has always opened her home to lovingly prepare meals for friends and strangers alike. While working in professional kitchens across the US, Italy, and Canada, she consistently returned to the intimate setting of dinner parties. While working in New York, she revived her college supper club called Her Place — what began as an email invite to 50 friends eventually amassed a following of 600 strangers who would unknowingly show up to her studio apartment for a multi-course meal. After returning to Philadelphia during the pandemic, Amanda decided to throw a dinner party for friends and family once restrictions were lifted. Communal tables were pushed together, large plates of food were dropped on tables, and wine was poured all around. Shortly thereafter, she converted a former slice shop into a supper club that embraces good food and company. Each night, the small kitchen team collaborates directly with local farmers, butchers, and fishermen to curate a seasonal menu highlighting the best of the area and emphasizing the connection between where we live and what we eat. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the restaurant My Loup with her husband and the chef of the restaurant, Alex Kemp, and co-founded their restaurant group, Libbie Loup Hospitality.
Awards + Recognition
· Food & Wine Best New Chef 2023
· James Beard Foundation Emerging Chef Semifinalist (2022) and Nominee (2023
· James Beard Foundation Best Chef: Mid-Atlantic Nominee (2025)
· Michelin Guide: 1 Star (2025)