Sophie Schuss is a Los Angeles–based chef with a seasonal, ingredient-driven approach to cooking. Drawing inspiration from farmers markets rather than grocery store shelves, she prioritizes quality sourcing and thoughtful preparation….food that tastes good and feels good to digest.

Sophie began her culinary journey at Camelia, a French Japanese restaurant in LA’s Arts District. She later completed an intensive three-month program at Ballymaloe Cookery School in Ireland, focusing on farm-to-table cooking, fermentation, and baking. She now works as a Los Angeles–based private chef, offering in-home cooking, meal prep, and small-scale catering.