Amanda Shulman

The Path

Training at University of Pennsylvania gave Amanda Shulman a foundation in precision and point of view. That discipline shows up in the pace of service, the shape of the menu, and the way each dish arrives with intent rather than excess. In 2021, she became founder and head chef of Her Place Supper Club, where the room is built around her approach to hospitality: focused, personal, and unshowy.

The Work Today

At Her Place Supper Club, Amanda Shulman serves as executive chef, guiding a French-inspired market cuisine that emphasizes freshness and seasonality. The work rests on restraint and confidence, with ingredients kept legible and bright. The point is structure, not ornament — a dish understood cleanly and served without clutter. That link between memory and craft comes through in her own words: “Today, we are making eggplant parm. I grew up eating this all the time in a myriad of ways.” For a working cook, that kind of repetition matters. It points to a lineage of home cooking that stays in the body long before it reaches a professional kitchen, and to the way Shulman carries familiar food into her own dining room without stripping it of its origins. The directness fits the cooking.

In Their Words “Today, we are making eggplant parm. I grew up eating this all the time in a myriad of ways.”

Acclaim

Amanda Shulman has received MICHELIN Guide — One MICHELIN Star for Her Place Supper Club (2025). Amanda’s honors include One MICHELIN Star and Food & Wine Best New Chefs.