Excepting certain Thomas Keller main-stays, you’ll see a different menu every time you walk you through Per Se’s blue doors. This creativity is in part due to the diverse staff that collaborates in the Per Se Kitchen, including international trainees.
With Chef de Cuisine Eli Kaimeh at its helm, the three Michelin-starred New York restaurant invents new concepts for their nine-course tasting menu daily. While the overall vision of the restaurant is Thomas Keller’s, the whole kitchen staff of 40 is involved in planning the next day’s dishes. “[It’s] usually a discussion by everybody sitting around a table. And that [really] includes everybody,” said Kaimeh