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Thomas Keller

Thomas Keller

The French Laundry/ Per Se/ Bouchon/ Bar Bouchon/ Bouchon Bakery/ Ad Hoc

Thomas Keller is as renowned for his culinary skills as he is for his ability to establish a restaurant that is relaxed, yet exciting. He 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 the 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 French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.

Keller is a man of exceptionally high personal standards, and 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. He is the author of the awardwinning “The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on sous vide cooking. He recently released his latest book on family-style recipes, “Ad Hoc at Home” in November. The title has received awards from both the IACP and the James Beard Foundation and has appeared on the New York Times Best Sellers list for 6 weeks.

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 films Spanglish and Ratatouille, the latter winning 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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