British Pastry Chef Elwyn Boyles began his career in pastry in London, working as an apprentice at Cafe Royal before moving to two of the capital's best-known hotels The Four Seasons and Connaught Hotel. He went on to join the team of Michelin starred Midsummer House in Cambridge as Pastry Chef. Not long after, he became pastry chef as part of the opening team to Chef Tom Aikens at his restaurant Tom Aikens. At Per Se his desserts are playful elaborations using classic American ingredients, like sassafras and popcorn. Each plate is carefully composed with multiple components of varying textures and shapes that make each dish a delight to see and taste.