Rising Star Pastry Chef Anna Bolz of Per Se - Biography

New York, NY

January 2017

Anna Bolz’s progression of desserts at Per Se is loaded with balance and rhythm born, in part, from her intended career path, music. While earning a degree in musicology at Luther College in Decorah, Iowa, she spent her non-music hours working at Hart’s Teas and Tarts. The experience changed her life, and while Bolz completed her music degree, that time spent at Hart’s made her realize that she had more fun cooking than she did in a tiny practice room. Although she was born and raised in small town Iowa, and is deeply rooted in community and the stories behind meals shared by friends and families, she wanted something bigger. 

In 2007, Bolz received her pastry and baking certificate from the International Culinary Center, New York, after which she worked her way through the kitchens of Porterhouse and Jean Georges. In 2009, Bolz joined the pastry team at Per Se under Rising Stars alum Chef Elwyn Boyles. Chef Boyles helped mold her into the perfectionist she is today. Working closely with Boyles and Chef de Cuisine Eli Kaimeh, Bolz leads a pastry team of eight, oversees dessert and chocolate production, and ensures that her team adheres to the standards of excellence indicative of Chef Thomas Keller’s restaurant group. Dishes like Happy Feet and Tequila Sunrise add a playfulness to the high-styled finesse of the multi-course tasting and reinforces a bit of advice she’s adopted since the beginning of her culinary career: Never be afraid to change your mind.