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| date of birth : |
14/10/1955
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| restaurant/company : |
The French Laundry and Per Se
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| website : |
www.tkrg.com
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Thomas Keller is as renowned for his culinary skills as he is for his ability to establish a restaurant that is both relaxed yet exciting. Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant Rakel in New York City in 1986, then moved westward to California to work as executive chef at the Checkers Hotel in Los Angeles.
In 1994, Keller opened The French Laundry in Yountville, which quickly became a destination restaurant. His bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. Keller now has eight restaurants in the United States, including Per Se and Bouchon Bakery at the Time Warner Center in New York City, and Bouchon and Bouchon Bakery in Las Vegas. His latest casual dining establishment Ad Hoc, opened in Yountville in 2006.
Keller is the author of the award-winning “The French Laundry” and “Bouchon” cookbooks. He is slated to release his new book on sous vide cooking called “Under Pressure” this fall. A man of exceptionally high personal standards, Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. Keller has collaborated with Raynaud and the design firm Level on a collection of sophisticated white porcelain dinnerware called “Hommage.” He has launched Modicum, a Napa Valley Cabernet and consulted on the film Ratatouille, which won the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.
In 2001, Keller was named “America's Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America. He is the only American-born chef to hold multiple three star ratings by the Michelin Guide.
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