Elwyn BoylesExecutive Pastry Chef
April 2008, Elwyn Boyles joined Per Se as pastry chef, providing essential support to the restaurant’s executive pastry chef, Sebastien Rouxel. Boyles ensures that the restaurant’s high standards are met in every dessert and pastry that leaves the kitchen.
A native of the United Kingdom, Boyles began his culinary career as a pastry apprentice at London’s Café Royal’s two restaurants and banqueting department. Boyles went on to work at The Four Seasons in London as well as the Connaught Hotel. Later, while working as head pastry chef at Midsummer House in Cambridge, Elwyn’s high standards contributed to the restaurant receiving its first Michelin star.
In 2003, Boyles helped Tom Aikens open his highly decorated and Michelin-starred eponymous restaurant and contributed to its success and critical acclaim through his role as head pastry chef. Boyles later went on to work as head pastry chef at Danesfield House Hotel in Marlow, England where he trained and supervised a team of six chefs and was responsible for the menus, preparation and overall pastry service for the luxury hotel.