PER SE | New York City
As pastry chef at Per Se, Sébastien Rouxel combines
his classical training in pâtisserie with an experimental
spirit. Most recently he was the pastry chef at The French
Laundry in Yountville, where he worked for four years with
Chef Thomas Keller, creating dessert menus featuring unusual
flavor combinations that complement Keller's distinctive cuisine.
Growing up in the Loire Valley of France, Rouxel began his
culinary education in his aunt's restaurant. At 16, he became
a "pre-apprentice" at Les Jardins de la Forge in
Champtoceaux, where he began his training as a chef. While
receiving instruction in pastry, Rouxel realized that pâtisserie
was his true passion.
He obtained an internship at Le Peché Mignon in Nantes,
where he experienced two years of intensive training in pastry,
eventually earning his Mastery Diploma. At the age of 20,
Rouxel entered military service, a requirement under French
law, and was appointed pastry chef at the Mess de L'Elysée,
the house of the President of France. After fulfilling his
service, he became pastry chef at the Restaurant Le Grand
Véfour, a Michelin two-star in Paris. In 1996, Rouxel
spent a year at L'Orangerie Restaurant in Los Angeles. In
1999, he left Lutéce to join Thomas Keller in Yountville.
Aside from The French Laundry, Rouxel has also worked for
Keller's Bouchon Bakery that opened in 2003, where he helped
train the staff and develop the pastry menu.
His last challenge was to open Thomas Keller's Per Se in
New York City where he is currently executing his art.