CULINTRO A Community for Restaurant Professionals
Chef Jonathan Benno

Chef de Cuisine


Per Se


Contemporary American with French Influences

Signature Dishes


About Working With This Chef:

Days & Hours: Will vary, start times can range anywhere from 6AM to 12PM depending on the kitchen schedule.

Uniform Provided:A Chef's Jacket and Apron will be provided.  Stage must provide their own black, kitchen-appropriate, non-skid shoes, black pants, black socks and a white undershirt.

Insurance Required: TBD

Stages Taking On: Depends on the availability of placement in the kitchen, stages are accepted on a very limited basis.

Length of Each Stage Program: Will vary on an individual basis, typically 3 months.

Consider Hiring the Stage as an Employee: A stage should not expect an offer of employment after their term, however, if the stage demonstrates themselves to be a qualified candidate, the Chef de Cuisine may discuss future opportunities.

For Applicants:

Expectations & Qualifications
You will typically be assisting Chef de Parties in daily Mise en Place and various specific tasks. Technical competency in basic culinary techniques, prefer culinary school graduate.  Personality and work traits fit for the job: respect, integrity, intensity, humility, and a constant desire to always want to do better than before.

Mini Bio:

A graduate of CIA Hyde Park, Benno worked under Michael Mina at Aqua. Following, Benno relocated to Napa Valley and joined Thomas Keller at The French Laundry.

Keller became an important influence in Benno’s life by helping to shape his philosophy on the dining experience and to foster a drive for excellence. While California played a pivotal role in his evolution as a chef, Benno decided to return to Manhattan.

Benno focused on French cuisine, working in the kitchens of Restaurant Daniel and Les Celebrités. Following, Benno headed to France and worked under Gilles Goujon at his Michelin one-star restaurant, Auberge de Vieux Puits in Corbieres.

Returning to the United States, Benno joined Tom Colicchio at Gramercy Tavern and later joined Claudia Fleming in the pastry department. Benno opened Craft as Sous Chef with Marco Canora.

Under Chef Collichio, Benno developed core principles: superior, raw materials and thoughtful preparation are essential to creating excellent cuisine. It was the pursuit of these culinary ideals that brought Benno back to The French Laundry for eighteen months to prepare for the opening of Per Se.

Per Se debuted in February 2004. Since its opening, the restaurant has consistently received the highest of accolades from both National and International press. At launch, Per Se received 4 stars from The New York Times. Per Se received "Best New Restaurant" from the James Beard Association, 2005. Food & Wine recognized Benno as "America's Ten Best New Chefs" in 2006.

Most recently, the 2008 Michelin Guide of New York City awarded Per Se the prestigious honor of three stars for its third consecutive year.


If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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