Per Se

Hospitality Career Paths

• Present
• Success, for me, is not about fortune or fame. Success is about giving to our team, our guests, our friends and...

  

  Thomas Keller

  Chef/Proprietor

  Chef, Restaurateur, and Cookbook Author

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• If you do what you love, you’ll never work a day in your life.

  

  Sandra Schäuffele

  General Manager

  Per Se

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• 2021
• What inspires me everyday is the ability to mentor others, be creative and work with passionate individuals. The...

  

  Corey Chow

  Executive Chef

  The Stanwich Club

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• 2015
• I deliberately work on managing myself by working on my mindset. Every day I tell myself a mantra–I get to–rather...

  

  Angela Borah

  Head Chocolatier

  Kreuther Handcrafted Chocolate and Gabriel Kreuther

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• 2014
• Over the years, I've learned that pastry - and professional cooking in general, really - is as much about...

  

  Orlando J. Soto

  Executive Pastry Chef

  Le Bernardin

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• 2011
• I try to create a place where I want to come in every day. While my role in the bakery has evolved, the tone of...

  

  Avery Ruzicka

  Partner & Head Baker

  Manresa

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• We get the most phenomenal products at the market here in San Francisco – “materia prima”, which inspires me to come...

  

  Jonathan Black

  Chef Owner

  Chez Noir

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• I am inspired by those I cross paths with everyday: the farmers, ranchers, distillers, brewers, winemakers, cooks,...

  

  Katie Bell

  Consultant

  Freelance

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• 2010
• The most important quality is eagerness to learn. We want someone who is excited to learn how we do things, and then...

  

  Greg Baxtrom

  Chef and Owner

  Baxtrom Hospitality Group

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• Work for great people and take your time. Developing a craft takes time. Most importantly, always do your best.

  

  Jonathan Benno

  Culinary Director

  Four Twenty Five

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• I stay inspired by working with talented people, reading, tasting, traveling, and most importantly, always expecting...

  

  Edouardo Jordan

  Chef

  Food with Roots

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• I always remind myself that I got to where I am today because my Chefs and Mentors constantly pushed, nurtured, and...

  

  Chung Chow

  Chef Partner

  Noreetuh

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• I am most inspired by our guests. I want the chocolate chunk cookie, croissant, éclair, or anything they pick, to be...

  

  Alessandra Altieri

  Executive Pastry Chef

  Abe's Vegan Muffins

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• 2009
• Learning doesn't stop just because you have a certification. In fact, it almost warrants that you continue to better...

  

  Miguel de Leon

  General Manager and Wine Director

  Pinch Chinese

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• The best advice I have received is to take your time, and don’t rush. Learn all you can from every station/position...

  

  Jason Pfeifer

  Executive Director of Food & Beverage

  Mattos Hospitality

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• Chefs in DC are so nice and helpful towards each other, it’s unlike anywhere else I have found. There’s a true sense...

  

  Marjorie Meek-Bradley

  Culinary Director

  CORE

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• 2008
• The ability to use cooking as a creative outlet, and seeing the joy in our guests eyes after they take their first...

  

  Sam Kim

  Chef Owner

  Osteria Sam Kim, Trattoria Sam Kim,

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• Love who you love, and do what you do, but you have to love what you do to do what you love.

  

  Kim Floresca

  VP Culinary

  Goop Kitchen

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• Every task is important. If anything is worth doing at all, it is worth doing well, even cleaning the toilets and...

  

  Raj Vaidya

  Director of Operations

  Pressoir

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• 2007
• When I was training for Bocuse d'Or, my good friend Rich Rosendale gave me a solid piece of advice which has stuck...

  

  Philip Tessier

  Chef / Partner

  Press Restaurant

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• Very early in my career, I worked for a chef named Liz Benno. She taught me how to navigate in a man's world and...

  

  Erin Smith

  Chef/Owner

  Feges BBQ

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• The people I work with keep me level headed, grounded, motivated, and excited about my job. The nature of the...

  

  Carlton McCoy

  Master Sommelier, President and CEO

  Lawrence Wine Estates and The Roots Fund

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• 2004
• I am extremely lucky to have chosen such a rewarding industry. On a daily basis I get to tell the story of...

  

  Daniel Toral

  Sales Representative

  Florida Wine Company

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• With food, there's always something new to learn, there's always something new to explore. This sort of unlimited...

  

  Timothy Hollingsworth

  Owner / Chef

  Otium

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