With striking views of Columbus Circle and Central Park, the Per Se dining room is a rare blend of open space and intimacy, discreet drama, and understated luxury. Offering a dining room, a private dining room, a lounge, a bar and a wine cellar, all presented in a palette of warm neutrals and natural elements, Per Se will refine and redefine your dining experience.
4th floor | View on Map
Thomas Keller: Chef and Owner
Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry.
More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print.
Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.
Corey Chow: Chef de Cuisine
Corey Chow ascended to the role of chef de cuisine of Per Se in the summer of 2017. In his role, Corey oversees a collaborative and committed kitchen team, and is responsible for developing the Tasting menus while also exceeding guests’ expectations at the three Michelin-starred restaurants.
Corey first joined Per Se in 2007 as a commis. He quickly advanced to chef de partie, working all the stations, and in June 2010 became sous chef. At the end of 2013, Corey decided to expand his knowledge and gain additional experience through a position at The Nomad, and later as the chef de cuisine of Torrisi Italian Specialties. In 2015, Corey returned to Per Se as an executive sous chef before being promoted to his current role.
From a young age, Corey was inspired by how Chinese food and culture went hand in hand with family and being together. He grew up in San Gabriel, CA attending Saturday night dinners at his paternal grandparents’ house and Sunday night dinners at his maternal grandparents’ house, understanding early on why Chinese greetings often start with: “Have you eaten yet?” After Corey earned a bachelor’s degree in psychology from Cal Poly Pomona, it was memories of those dinners that drove him to pursue a culinary path. He went on to graduate from Le Cordon Bleu in Pasadena, and still uses his family recipes and, on occasion, shares them with his team during family meal.
Prior to his first position at Per Se, Corey was a chef de partie at Alan Wong’s in Hawaii. There he worked alongside chefs who had spent time at The French Laundry, and he was struck by their collective influences and work ethic. While Corey was at Alan Wong’s, the restaurant hosted a private event with Per Se, and he had the opportunity to assist Jonathan Benno, Chung Chow and Sebastien Rouxel (previous culinary leaders with the restaurant). Never having experienced that level of professionalism and excellence before, Corey set his goals to be part of Chef Keller’s team.
He is a coauthor of The French Laundry, Per Se cookbook by Thomas Keller, which was published on October 27, 2020.
Anna Bolz: Pastry Chef
As the pastry chef at Per Se, Anna is responsible for overseeing the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by Chef Thomas Keller. In this capacity, she supports Chef de Cuisine Corey Chow and guides a team of eight in daily pastry production finesse and the attention to detail that define Chef Keller’s restaurants. Prior to joining the team at Per Se in 2009, she was a pastry cook at Porterhouse and Jean-Georges restaurants in New York City.
Born and raised in small town Iowa, Bolz is deeply rooted in community and the stories behind meals shared by friends and families. She continues to find inspiration in the people, kitchens and stories that surround the staff and guests at Per Se. She holds a degree in music from Luther College and received her pastry and baking certificate from the International Culinary Center in 2007.
Sandra Schaeuffele: General Manager
As General Manager for Per Se, Sandra Schaeuffele provides leadership and mentorship to the dining room team to ensure that Chef Thomas Keller’s meticulous standards of hospitality are maintained. In this role, she is responsible for the day-to-day operations of the restaurant and, above all, ensuring the highest quality of guest experiences. Sandra has been with Per Se for six years, where she first began as a Captain and quickly rose to Maitre d’ and most recently Assistant General Manager.
With each role, she has shown achievement and an adherence to the core values Chef Keller has set for his restaurants. Her previous experience includes working in senior management roles in international hospitality, and she brings this expertise to Per Se.
Originally from Germany, Sandra has studied with the American Sommelier Association, reaching a Level 3 Certification, giving her a strong understanding of Per Se’s comprehensive wine program. Her deep appreciation for hospitality and fine dining stems from her enjoyment of guest relations. Sandra holds a degree in hotel management from the Paul-Kerschensteiner School in Bad Überkingen, Germany.