Thomas Keller (born October 14, 1944) is an American chef, restaurateur, and cookbook writer. He and his landmark restaurant, The French Laundry in the Napa Valley of California, have won multiple awards from the prestigious James Beard Foundation, notably the best Californian chef in 1996 and the best chef in America in 1997.
Early life
Born at Camp Pendleton in Oceanside, California to Edward and Betty Keller, Thomas was the youngest of five boys. 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 chef. It was here he discovered his passion for cooking and perfection in a hollandaise sauce.
Thomas Keller became the chef/owner of the French Laundry in Yountville, California, in 1994 and has received many culinary honors since, including the James Beard Foundation's Best Chef in California in 1996 and Outstanding Chef in America the following year. The French Laundry itself has been named the number-one restaurant in America by Esquire, Zagat Survey, Gourmet, Bon Appetit, USA Today, The New York Times, and Wine Spectator.
Keller apprenticed at ten Michelin-starred restaurants, including Taillevent, Guy Savoy, and Le Pre Catalan. In the United States, he was chef at La Rive, La Reserve, and Raphael. In 1986, he opened Rakel in New York City. This long-awaited cookbook is Keller's first.
Thomas Keller is internationally renowned for his innovation and dedication in his culinary pursuits. Born in Southern California and later moving to Florida, Keller began his culinary career, as a teenager, working in a Palm Beach restaurant managed by his mother.
His passion for cooking took him to France in 1983, to apprentice in the kitchens of Guy Savoy, Michael Pasquet, Gerard Besson, Taillevent, Le Toit de Passey, Chiberta and Le Pré Catelan.
Returning to New York City in 1984, he gained recognition at La Reserve and Restaurant Raphael, before opening his first restaurant, Rakel, in 1986. He received rave reviews for five years until he moved to Los Angeles as executive chef of Checkers Hotel.
Keller purchased The French Laundry in 1994, with the goal of creating a three-star country French restaurant in the heart of the Napa Valley. Keller credits his staff for the many accolades and awards that the restaurant has received. The French Laundry Cookbook, authored by Keller, was awarded three 1999 International Association of Culinary Professionals awards, including Cookbook of the Year, as well as the 1999 Versailles Cookbook Award in Paris.
In 1998, Keller opened Bouchon, also located in Yountville. The casual French bistro, designed by Adam Tihany, has been a favorite for locals and a destination as well. More recently, he opened Bouchon Bakery next door. Keller also collaborated with Raynaud and the design firm Level on a collection of simple yet sophisticated white porcelain dinnerware called Point (in homage to the great French chef and restaurateur, Fernand Point). Keller has also delved into the world of wines. Modicum, a Napa Valley Cabernet, has been developed with French Laundry General Manager Laura Cunningham. In 2004, he opened Bouchon at the Venetian Resort-Hotel-Casino in Las Vegas as well as the highly anticipated Per Se in the Time Warner Building in New York City.
References
- Thomas Keller (1999) "The French Laundry Cookbook". Artisan Publishers. ISBN 1579651267
- Michael Ruhlman (2001) "The Soul of a Chef: The Journey Toward Perfection". Penguin Books. ISBN 0141001895