- Currently Closed
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 64-seat dining room and two private dining Rooms. The West Private Room comfortably seats up 66 guests and the East Room comfortable seats up to 11 guests.
The reservations department will be open Monday – Friday during this time from 10:00am until 6:00pm.
Restaurant seating requires reservations in advance
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 all menus and exceeding guests’ experiences at the three Michelin-starred restaurant.
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.
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 Executive Pastry Chef Elwyn Boyles and Chef de Cuisine Eli Kaimeh 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.