Corey ChowChef de Cuisine
Corey Chow became the chef de cuisine of Per Se in the summer of 2017. In his new role, which he is preceded in by mentor Eli Kaimeh, Corey oversees a collaborative and committed kitchen team and is responsible for all menus and guests’ experiences at the three Michelin-starred restaurant.
Corey joined the Thomas Keller Restaurant Group in 2007 as a commis at Per Se. He quickly moved up the ranks as a chef de partie, working all the stations, and in June 2010 he became the first sous chef that Eli Kaimeh, then chef de cuisine, promoted. At the end of 2013, Corey decided to gain experience elsewhere 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. Also 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. Never having experienced that level of professionalism and excellence before, Corey set his goals to be part of Chef Keller’s team.