Chef de cuisine of Thomas Keller's Per Se, Eli Kaimeh leads a kitchen renowned for both its cuisine and its dedication to excellence. Kaimeh has been a member of the Per Se team since the beginning, starting as a chef de partie when the restaurant opened in 2004. His desire and ability, along with a deep understanding of Chef Keller's culinary philosophy, has prepared him to contribute to its continued evolution.
During his tenure, Per Se has garnered many accolades including a 4-star review from the New York Times, a three-star rating from the French-based Michelin Guide and inclusion in the World's 50 Best Restaurants List from the UK-based Restaurant Magazine. In 2011, Per Se was re-reviewed by the New York Times and maintained its four-star rating. Most recently in April 2012, Per Se ranked sixth in the World's 50 Best Restaurants list and earned the title of Best Restaurant in North America.
Prior to his time at Per Se, Kaimeh honed his culinary skills in some of New York's most highly regarded restaurants including Gramercy Tavern, Tocqueville Restaurant and Restaurant Daniel. He holds an Associate's Degree in Occupational Studies from The Culinary Institute of America.
Growing up in Brooklyn, NY, Kaimeh remembers food to be the focal point of his home. Cooking reminds him of watching his grandmother pass down family traditions and values to his mother and to himself.