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 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,, 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

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Examples of Publications

"Costa Rica, Naturally," New Orleans Times-Picayune

The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House)

"Business in Paradise," American Way magazine (American Airlines)

"Grand in Granada," Travel & Leisure magazine

Recipes for Food & Wine magazine

"Costa Rica luxe," Food & Wine magazine

"Down to Earth Living: the Cave Houses of Southern Spain," Escape Artist

The Atlantic Canada Opportunities Agency (ACOA) litigation with American investors: Free trade & NAFTA in question

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