Meet the International Culinary Center alum.
Anna Bolz is the pastry chef at Per Se where she oversees the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by Chef Thomas Keller.
Prior to joining the team at Per Se in 2009, Anna Bolz was a pastry cook at Porterhouse and Jean-Georges restaurants in New York City. Born and raised in small town Iowa, Bolz is deeply rooted in community and the stories behind meals shared by friends and families. She continues to find inspiration in the people, kitchens and stories that surround the staff and guests at Per Se. She holds a degree in music from Luther College and received her pastry and baking certificate from the International Culinary Center in 2007. Anna is the 2018 recipient of ICC’s Outstanding Alumni Award for Excellence in Pastry Arts.
I am honored and humbled to be recognized among the very talented alumni of ICC. Beyond what this award means to me personally, I think it’s an excellent way to highlight the work that ICC students do after graduation: collaborate with our colleagues, help elevate the standards of those around us and, ultimately, raise the bar for our entire profession.”
Anna Bolz graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.