The Per Se Issue
This second issue of Finesse brings Per Se's earliest stories to life, highlighting the evolution that continues to transpire seven years later.
In this issue Chef Keller and team reminisce about the challenging, yet ultimately rewarding journey to Per Se's opening, in addition to showcasing key purveyors who continue to inspire the restaurants on a daily basis with the quality ingredients they provide.
Restaurant designer Adam D. Tihany offers a detailed look into his philosophy and efforts on establishing Per Se's classic design. The Culinary Institute of America's President Tim Ryan shares his invaluable insight on mentorship, an ideal Chef Keller instills in each of his kitchens.