What restaurant does Thomas Keller work at?
He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
What restaurants did Thomas Keller own?
He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. He currently holds 7 Michelin stars total: 3 at Per Se, 3 at The French Laundry, and 1 at Bouchon. Let us introduce you to the four Yountville jewels of his restaurant empire.
What did Thomas Keller do?
Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others.
Where is Thomas Keller from?
Camp Pendleton South, CAThomas Keller / Place of birth (Marine Corps Base Camp Pendleton)Camp Pendleton South is a census-designated place in San Diego County, California, located at the southwest corner of the Marine Corps Base Camp Pendleton. The population was 10,616 at the 2010 census, up from 8,854 at the 2000 census. Wikipedia
Who is the richest restaurant owner?
Tilman FertittaAs of September 2022, his net worth was estimated at $7.6 billion. He was placed at No. 260 on the Forbes Billionaires List. Forbes calls him the "World's Richest Restaurateur"....Tilman FertittaRelativesLorenzo Fertitta (cousin) Frank Fertitta III (cousin) Frank Fertitta Jr. (cousin)7 more rows
Who is the best chef in the world?
1. Dabiz Muñoz#1 Dabiz Muñoz. Spain.#2 Rene Redzepi. Denmark.#3 Joan Roca. Spain.#4 Massimo Bottura. Italy.#5 Andoni Luis Aduriz. Spain.#6 Bjorn Frantzén. Sweden.#7 Disfrutar. Spain.#8 Alain Passard. France.More items...
What other jobs did Thomas Keller have?
Keller began his career as a professional cook at the Palm Beach Yacht Club in 1974. After two years, he moved to Rhode Island, working first as chef de partie at the Clarke Cooke House, and the following summer at the Dunes Club in Narragansett.
What is the highest restaurant in the world?
The highest restaurant in the world is Chacaltaya, located at Bolivia's Chacaltaya ski resort. According to Guinness, it sits at a height of 5,340 meters. General manager of the J Hotel Shanghai Tower, Jenny Zhang (left) receives the Guinness World Record certificate for highest restaurant in a building.
Where does Thomas Keller live now?
The Michelin-starred chef Thomas Keller, known for his restaurant the French Laundry, has cooked up a home purchase in Napa, CA, for $2.1 million. The Michelin-starred chef Thomas Keller, known for his acclaimed Napa Valley restaurant the French Laundry, has whipped up a home purchase in Napa, CA, for $2.1 million.
What TV shows has Thomas Keller been on?
Self (20)Raoul's, A Story. (Documentary) ... CBS Saturday Morning. (TV Series 2020) ... Jimmy Kimmel Live! (TV Series 2017) ... Charlie Rose. (TV Series 2005-2013) ... Barefoot Contessa. (TV Series documentary short 2013) ... Unique Eats. (TV Series 2012) ... A Matter of Taste: Serving Up Paul Liebrandt. (Documentary 2011) ... Top Chef. (TV Series 2009)More items...
How old is Thomas Keller chef?
67 years (October 14, 1955)Thomas Keller / Age
Does Thomas Keller have a TV show?
It sounds like Thomas Keller is finally getting serious about food TV: While the chef appears here and there on television (and famously consulted on the movie Ratatouille), he's never had his own show.
Who owns the most 3 Michelin star restaurants?
Alain Ducasse may easily be the most successful among the world's top 10 chefs. This is what he managed to achieve: Earned his 21 Michelin stars and kept them throughout his career. He is the proud owner of 3 Michelin Stars restaurants.
Does Thomas Keller own La Calenda?
There's a fresh crop of traditional Mexican herbs and chiles growing in the French Laundry's culinary garden, planted just for use at La Calenda, a casual new taqueria from, yes, Thomas Keller.
Who owns the restaurant man behind the curtain?
Michael O'HareThe Man Behind The CurtainEstablished2014Owner(s)Michael O'HareHead chefMichael O'HareFood typeModernist cuisine12 more rows
What is the oldest continuously run restaurant in the US?
The White Horse TavernThe White Horse Tavern is the “oldest operating restaurant in the U.S.” and is acknowledged as the 10tholdest in the world. The White Horse Tavern is a National Historic Landmark being America's oldest restaurant, having served guests since 1673.
Who is Thomas Keller?
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
Where did Keller work?
Under Henin's study, Keller learned the fundamentals of classical French cooking. After The Dunes Club, Keller worked various cooking positions in Florida and soon became the cook at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York.
When did Keller leave La Reserve?
After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel's refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from The New York Times. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.
What is the name of the company that Thomas Keller started in 1992?
Miami: The Surf Club. Prior to the opening of The French Laundry, Thomas Keller started a small olive oil company called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal -style olive oil and red wine vinegar.
Why did Keller decide to make a hamburger restaurant permanent?
Originally intended to be a temporary project while Keller planned his lifelong dream restaurant for the location, serving hamburgers and wine, he decided to make ad hoc permanent and find a new location for the hamburger restaurant due to its overwhelming popularity .
Where did Keller work in the French Laundry?
In the spring of 1992 he came upon an old French steam laundry in Yountville, California that had been converted to a restaurant.
Where did Thomas Keller live?
Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection of the hollandaise sauce .
What is Keller's first gold medal?
In 2017, Keller led a team from the United States 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. For embodying the state’s spirit of innovation, he was inducted into the 2018 California Hall of Fame.
When will Keller's book be released?
His sixth and most recent book, The French Laundry, Per Se, was released October 27, 2020.
Who is Thomas Keller?
Keller and Cunningham opened a more casual establishment, Bistro Bouchon, in Yountville in 1998. Thomas Keller, who had been inspired by classic cookbooks as a novice chef, published The French Laundry Cookbook in 1999. TIME magazine named him “America’s Best Chef” in 2001.
Where did Keller work?
Keller still believed that to become the chef he wanted to be, he needed to study French cuisine at the source by working in France’s great restaurants. For three years he wrote to restaurants all over France. After a third summer at La Rive, he was working at Polo Restaurant in New York City when he finally received a job offer from a restaurant in Arbois in Northeastern France and packed his bags.
What is Keller's French laundry?
At The French Laundry, Keller applied everything he had learned from his years as a chef and his own previous ventures. He opened the restaurant for more days of the week and gradually evolved a policy of offering two nine-course tasting menus, one vegetable-based, and a second based on animal protein. He combined his thorough knowledge of French tradition with his own flair for humor and imagination, offering his guests a seemingly endless series of exquisite small plates, such as a miniature ice cream cone of salmon tartare, or a small serving of oysters and caviar resting on a bed of tapioca.
What did Keller do in New York?
Friends urged him to try his hand on the West Coast, and he accepted an offer to become executive chef of the dining facilities at the Los Angeles hotel Checkers. Once again, things got off to a good start, and Keller enjoyed making friends with colleagues in the West Coast restaurant scene. When the hotel was sold, Keller clashed with the new owners and found himself again at liberty. To get by, he started a small business, EVO, importing Italian olive oil.
What restaurants did Keller work for?
By living frugally on his savings, Keller was able to undertake a series of unpaid apprentice positions in the city’s finest restaurants including Guy de Savoy and Taillevent, Michel Pascuet, Gerard Besson, Le Toit de Passy, Chiberta and Le Pré Catalan.
Where did Keller work after the Cobbley Nob?
Following the failure of the Cobbley Nob, Keller became sous-chef at Café du Parc in West Palm Beach.
Where was Thomas Keller born?
Date of Birth. October 14, 1955. Thomas Keller was born in Oceanside, California. His father, a United States Marine, was stationed nearby at Camp Pendleton. When he was seven his parents separated, and Thomas moved with his mother and two older brothers to Palm Beach, Florida, where his grandmother and great aunts helped raise him and his brothers.
Thomas Keller Biography
Thomas Keller is a chef, restaurateur, and cookbook author from the United States. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have received numerous James Beard Foundation awards, including Best California Chef in 1996 and Best Chef in America in 1997.
How old is Thomas Keller? – Age
He is 66 years old as of 14 October 2021. He was born in 1955 in Marine Corps Base Camp Pendleton. His real name is Thomas Aloysius Keller.
How many siblings does Thomas Keller have? – Family
Keller’s mother was a restaurant owner who hired Thomas to assist her when her cook became ill. His father was a US Marine stationed nearby at Camp Pendleton. When Thomas was seven, his parents divorced, and he moved to Palm Beach, Florida, with his mother and two older brothers, where his grandmother and great aunts raised him and his brothers.
Does Thomas Keller have a Wife? – Marriage
Keller proposed to longtime girlfriend and former French Laundry general manager Laura Cunningham in April 2009.
What is Thomas Keller best known for?
Keller is well-known for his culinary expertise and high standards. He has built a restaurant empire that represents a new paradigm in the hospitality industry. Keller took over The French Laundry in Yountville, CA, which is now celebrating its 26th anniversary, and quickly gained international acclaim.
Does Thomas Keller have a Michelin star?
Keller is the most decorated chef in the United States, with seven Michelin stars. His world-famous Bay Area restaurant, The French Laundry, has been awarded three Michelin stars since 2007, and its New York counterpart, Per Se, has been awarded three stars since 2005.
Where did Thomas Keller live? – House
In September 2016, the molecular gastronomist paid $1,950,000 for a 1968 ranch house—$55,000 more than the asking price. While we don’t know what Chef Keller intends to do with the property—it could become his residence or, given its prime terroir, a new food/wine venture—he will presumably renovate the dated abode.
Who is Thomas Keller?
Thomas Keller is America’s most prized cook, restaurateur and a cook book writer. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants owned by him––for ‘Per Se’ and for ‘The French Laundry’.
What was Keller's most significant work?
The most substantial work of Keller’s life is considered to be the setting up of his French fine dining restaurant, ‘The French Laundry’, in 1994. It earned him the success and recognition that was kick-started his cooking career.
What did Keller do in the 1980s?
By the end of the 1980s, Keller had to compromise his style of cooking and turn Rakel into a simple bistro. Dissatisfied with ‘Rakel’, Keller left the restaurant to his partner and took up consultant and chef positions at various restaurants in New York.
What was Keller's first cookbook?
Now established as a famous cook and restaurateur, Keller published his first cookbook, ‘The French Laundry Cookbook’ . It won three International Association of Culinary Professionals awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award.
Where did Keller open his restaurant?
He returned to the States in 1984 and started working as a chef at La Reserve in New York. In 1987, after working for three years at La Reserve, Keller decided to open his own restaurant and named it ‘Rakel’. It was a refined and expensive Fresh cuisine restaurant that mainly served the elite class of New York.
What did Keller do to experiment?
There Keller had the opportunity to experiment his creativity. He built a smokehouse to cure meats, developed relationships with local livestock purveyors and learned to cook entrails and offal from his guide, Henin, who still visited him.
Where did Keller cook?
After learning the nuances of fine dining from Henin, Keller moved to various restaurants in Florida and finally settled down as a cook at a small French restaurant, La Rive in New York.
Who is Thomas Keller?
Thomas Keller, the master chef behind the Michelin-starred restaurant The French Laundry, is an unlikely champion for business and organizational excellence. It was in watching his Masterclass , that his dedication to the fundamentals of running an effective operation became extremely clear. I started watching his class with the goal ...
What is Keller's mission?
The insight gave Keller a mission. The mission is the guiding light, while his six principles for success is what allowed him to successfully execute that mission. Anyone can adopt that mission, but the execution, Keller believes, is what has given the restaurant a competitive edge: “‘It’s all about finesse.’.
How many disciplines did Keller learn?
Keller claims to have learned these essential disciplines in his first restaurant gig as a dishwasher. “Without understanding at that time, I learned six disciplines which were critical to me becoming a really good cook, and then a really good chef. Those six disciplines I learned in front of the dishwasher,” he says.
Who said we are a product of those who taught us?
Throughout the course, Keller continues to credit much of what he’s learned to his predecessors. In his words, he says he stands on the shoulders of masters: “I’ve always felt that we are a product of those who taught us, who gave us an opportunity, who have given us chances, who’ve inspired us.
What knife does Thomas Keller use?
One of the most striking tips Thomas Keller shares in his Masterclass is how he uses a palette knife. "I use this as my spatula for moving food around in the sauté pan," he states. "It has a lot of flexibility and a good length to it." The Wusthoff that Keller appears to be using on-camera is no longer available, but Ateco makes a highly-rated alternative in several sizes.
What is Keller's spatula?
Keller uses his mainly for pastry. We haven't tested offset spatulas yet, but Eater recommends the affordable, durable Ateco 1385, which has a 4.5-inch blade.
What is Keller's best whisk?
Keller recommends having two separate whisks: a narrower French whisk —perfect for getting into corners—and a wider balloon whisk. Keller uses the former mainly to emulsify ingredients into sauces. America's Test Kitchen tested several French whisks and recommends the Best Manufacturers Standard French Whip.
Does Keller use a timer?
Even Keller admits that he uses his smartphone as a timer when he's cooking at home. But if you'd prefer a cheap, no-frills option, the Wrenwane kitchen timer has thousands of 5-star Amazon reviews.
Overview
Other restaurants and pursuits
After the success of The French Laundry, Thomas and his brother, Joseph Keller (currently owner/chef of Josef's in Las Vegas), opened Bouchon in 1998. Located down the street from The French Laundry, it serves moderately priced French bistro fare, with Bouchon Bakery opening next door a few years later (in 2006 Keller opened a branch of the bakery in the Time Warner Center in Manh…
Early life and career
Keller's mother was a restaurateur who employed Thomas as help when her cook got sick. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection of the hollandai…
The French Laundry
Following the split with his partner at Rakel, Keller took various consultant and chef positions in New York and Los Angeles. In the spring of 1992 he came upon a restaurant in Yountville, California founded by Sally Schmitt, in a space formerly occupied by an old French stream laundry. She and her husband Don purchased the building in 1978 and converted it into a restaurant. Keller spent nineteen months raising $1.2 million from acquaintances and investors to purchase the re…
Awards
• Best American Chef: California, James Beard Foundation, 1996
• Outstanding Chef: America, James Beard Foundation, 1997
• Chef of the Year, Bon Appétit Magazine, 1998
• Voted #1 – Top Food, Zagat Guide to the Bay Area, 1998–2003
Bibliography
• Keller, T. Bouchon Bakery. Artisan Publishers, 2012. ISBN 978-1-57965-435-1
• Keller, T. Ad Hoc at Home. Artisan Publishers, 2009. ISBN 978-1-57965-377-4
• Keller, T. Under Pressure: Cooking Sous Vide. Artisan Publishers, 2008. ISBN 1-57965-351-0
Further reading
• Keller, Thomas. The French Laundry Cookbook. Artisan Publishers, 1999. ISBN 1-57965-126-7
• Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection. Penguin Books, 2001. ISBN 0-14-100189-5
• Keller, Thomas. Bouchon. Artisan Publishers, 2004. ISBN 1-57965-239-5
External links
• Thomas Keller on Said Search – Searchable list of Thomas Keller Interviews
• Interview by Restaurant Insider magazine: January 2006
• Charlie Rose interview: March 26, 2008
• Google Authors: Thomas Keller: May 19, 2009