As the pastry chef at Per Se, Anna is responsible for overseeing the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by Chef Thomas Keller. In this capacity, she supports Executive Pastry Chef Elwyn Boyles and Chef de Cuisine Eli Kaimeh and guides a team of eight in daily pastry production finesse and the attention to detail that define Chef Keller’s restaurants. Prior to joining the team at Per Se in 2009 , she was a pastry cook at Porterhouse and Jean-Georges restaurants in New York City.
Born and raised in small town Iowa, Bolz is deeply rooted in community and the stories behind meals shared by friends and families. She continues to find inspiration in the people, kitchens and stories that surround the staff and guests at Per Se. She holds a degree in music from Luther College and received her pastry and baking certificate from the International Culinary Center in 2007.