Corey ChowChef 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 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.
He is a coauthor of The French Laundry, Per Se cookbook by Thomas Keller, which was published on October 27, 2020.