Perret & Leary, Freelance Culinary Travel Writers & Photographers


				*Perret & Leary, Freelance Culinary Travel Writers & Photographers*

Writing for over 14 years in the areas of food and travel, Vaughn Perret and Charles Leary contribute regularly to foodvacation.com and have published with periodicals such as the New Orleans Times-Picayune, Travel & Leisure, American Way, and Food & Wine.

Self-trained chefs and proprietors of the seasonal Trout Point Lodge of Nova Scotia, where they give cooking classes, Perret & Leary also co-authored The Trout Point Lodge Cookbook, published by Random House to rave reviews. Their recipes have also been sought out by the Relais & Chateaux North American cookbook (forthcoming), South Shore Tastes (forthcoming), Food & Wine, and Harrowsmith Country Life.

Perret & Leary's photography has appeared in Food & Wine, The Best of 2007: The World's Greatest Hotels, Resorts, & Spas, Travel & Leisure, the Times-Picayune, Green Places to Stay, the Eco Travel Guide, concierge.com, ForbesTraveler, EcoChic, and Food & Travel.

Perret and Leary both attended Cornell University for graduate studies and are recipients of the 1st annual Tibbetts Award from the U.S. Small Business Administration, a national honour bestowed in a ceremony with Senator Ted Kennedy.

Freelance Topics

culinary travel worldwide

Andalucia, Spain

Atlantic Canada

seafood cookery

Istanbul

Mediterranean foods

Creole cuisine and culture

Restaurant & hotel reviews

Travel & destination guides

Central America