Answers from Our Experts (1)
It's not easy being the pastry chef at a place like Per Se — by the time you get to dessert, you're usually stuffed beyond belief. So we have to give kudos to Elwyn Boyles, the pastry chef at Per Se, for convincing us that, yes, somehow we do have a bit more room. On a recent visit to the Forbes Travel Guide Five-Star restaurant, we loved the young coconut and lemongrass "float" with passion fruit pudding and mango and coconut sorbet.
Boyles spent most of his career in his native United Kingdom, starting as a pastry apprentice at London's Café Royal restaurants. He went on to work as head pastry chef at the Midsummer House in Cambridge, Tom Aikens in London and the Danesfield House Hotel in Marlow, England, before joining the Forbes Travel Guide Five-Star team at Per Se.