As Head Sommelier, Michel Couvreux manages the extensive wine program at Per Se, Chef Thomas Keller’s fine dining restaurant in New York City. He also develops and oversees the wine education program for the restaurant’s dining room team. Couvreux joined Per Se in September 2009, bringing twenty years of experience at some of the world’s top dining establishments.

Couvreux launched his career within the industry in his native country, France.  He has held posts in top restaurants throughout Paris, including the 3-Michelin starred Restaurant L’Arpege and Restaurant Guy Savoy.

In 1993, Couvreux relocated to New York City to work as sommelier at Restaurant Bouley. Shortly after, he garnered the post of Wine Director 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 (1998); Wine Spectator’s “Best of Award of Excellence” (1998); along with the recognition as “One of the great Sommeliers in America” by New York Magazine (2006).