Thomas Keller’s name is synonymous with quality and high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. Chef Keller has earned countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. In 2001, Time Magazine named him America’s best chef. In 2017, Chef Keller led a team from the United States team to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. In December 2018, the former Governor Jerry Brown inducted Chef Keller into the 12th class of the California Hall of Fame.

As Director of Operations of the East Coast for Chef Keller's restaurants, Sam provides direction and insight to ensure the consistency in the day-to-day operations of Per Se, The Surf Club Restaurant, and TAK Room. Additionally, he assists in providing direction to the New York City locations of Bouchon Bakery.

Prior to this position, Sam assumed the role of general manager of Per Se in July 2016 after serving as the assistant general manager since August of 2014. His finesse in running Per Se has led to ensuring the quality of guest experiences. Sam originally joined Per Se in 2009 and quickly moved up the ranks within the service team, ascending to the role of maître d' in 2012 before his management roles. Throughout Sam's tenure he has shown great commitment to Chef Keller's standards and philosophy.

Sam, a native of north-west England, began his career in his hometown of Liverpool. He broadened his experience with roles in Galway, Ireland and London, where he worked for Chef Gordon Ramsay and Chef Jason Atherton as a restaurant manager of Maze.

Sam is known for his work ethic and great understanding of how to provide excellent service; for this leadership, he was named to Zagat's 30 Under 30 in 2013.

As General Manager at TAK Room, Martin is responsible for the day-to-day operations of the restaurant and, above all, ensuring the highest quality of guest experiences. Known for a keen observant eye and a deep commitment to hospitality, he brings to this role a history of stellar management and legacy working for Chef Thomas Keller.

Martin is excited to be part of TAK Room’s opening where he not only trains and inspires the new staff, but adds his expertise to the music program, producing and partnering with emerging artists.

Prior to his current role, Martin held the position of Service Manager at Per Se, where he provided mentorship and training to its dining room team and continued levels of excellence in service. His emphasis on detail and dedication to guest relations helped guide Per Se toward many accolades including annual three-star Michelin ratings since 2006. Martin first joined the restaurant group’s management team as the Assistant General Manager at The French Laundry, where his presence also contributed to maintenance of accolades and awards for the restaurant. He gained years of previous experience at the Fairmont and Pan Pacific Hotels, as well as Araxi and C restaurants in British Columbia, Canada.

Martin’s passion for great hospitality stems from his childhood in Europe. His father was a hotelier and chef while the family lived in France, as well as a small vineyard owner. Martin’s parents both shared with him their love of food, and some of his fondest memories are of travel and dinners in the family vineyard, where his father taught him the basics of cooking and winemaking.

Martin attended undergraduate studies at the University of Victoria, the International Sommelier Guild, as well as at WSET (Wine and Spirit Education Trust).

With a commitment to excellence and a collaborative spirit, Chef de Cuisine Jarrod Huth leads the day-to-day operations of the TAK Room kitchen. He began in the culinary profession the same way Chef Keller did: as a dishwasher. He worked his way up the line until a dinner at Per Se in 2007 changed the course of his career and set him on a path to wanting to work in a Thomas Keller kitchen. Chef Huth joined Thomas Keller’s restaurants in 2009 as a stagiaire at The French Laundry, later becoming a Chef de Partie. In 2013, he joined the Per Se team where, over the span of five years, rose to his most recent position as its Executive Sous Chef.

He credits the mentoring he received from Chef Thomas Keller, The French Laundry’s David Breeden, and his father with helping to shape his outlook, perfecting his skills, and contributing to his success.

Chef Huth grew up working at his father’s restaurants. It was this experience that informed his strong work ethic. Transforming raw ingredients into a memorable experience for guests sparked his interest in joining the culinary profession. Nourishing others and the relentless pursuit of refinement has guided his path to TAK Room. He is honored to be part of the opening team and to help lead the restaurant from its inception.

As Beverage Director for Chef Keller’s New York restaurants, Michel Couvreux develops the beverage program for Per Se and TAK Room. In this role, he relies on his tenure as head sommelier at Per Se where he managed their extensive wine program and developed the wine education program for the restaurant’s dining room team. Couvreux joined Per Se in September 2009, bringing 20 years of experience at some of the world’s top dining establishments. During his tenure, Per Se was recognized by Wine Spectator for its extraordinary wine program and received the Grand Award in 2013 and in each subsequent year. In 2018, Wine Enthusiast inducted Per Se into its Restaurant Hall of Fame for continual recognition of appearing on America’s Best Wine Restaurants.

Couvreux launched his career in his native country, France. There, he held posts in top restaurants throughout Paris, including the three-Michelin starred Restaurant L’Arpege and Restaurant Guy Savoy. In 1993, Couvreux located to New York City to work as sommelier at Restaurant Bouley. Shortly after, he garnered the post of Head Sommelier at Eric Ripert’s Le Bernardin where he spent ten years developing and managing the restaurant’s wine program. Couvreux later joined Restaurant Cru, where he managed the restaurant’s Grand Award Wine list.

Couvreux holds an Advanced Master Sommelier Certificate from the Court of Master Sommeliers. Additionally, he has received numerous accolades for his contributions within the industry, including “Top Wine List New York City” from Gourmet magazine for his work at Le Bernardin; Wine Spectator’s “Best of Award of Excellence” along with the recognition as “One of the great Sommeliers in America” by New York Magazine. He has also been profiled in The World of Fine Wine and in Wine Spectator.