CHEF THOMAS KELLAR

BIOGRAPHY
Thomas Keller (born October 14, 1955) American chef French style Restaurant owner and Cookbook writer

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Born at Camp Pendleton in Oceanside, California Thomas was the youngest of five boys. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida He worked at the Palm Beach Yacht Club, starting as a dishwasher and quickly moving up to cook.

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He took cook's jobs in Rhode Island, He was discovered by French-born Roland Henin and tasked to his Dunes Club to cook staff meals. 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, New York. Then he was apprenticing at various Michelin-starred restaurants, including Taillevent, Guy Savoy, and Le Pr Catalan through 1983.

CURRENT RESTAURANTS
The French Laundry (Michelin Guide) New York: Bouchon Bakery, Per Se(Michelin Guide) Las Vegas: Bouchon, Bouchon Bakery Beverly Hills: Bouchon

RESTAURANTS
The French Laundry Per se

RESTAURANTS
Las Vegas: Bouchon, Bouchon Bakery

Beverly Hills: Bouchon

COOKBOOK
The French Laundry Cookbook was Keller's first cookbook, showcasing the food from his first (and finest) restaurant, the French Laundry. With 150 recipes straight from the restaurant's kitchen, the French Laundry Cookbook is a must-have for discerning home chefs. Bouchon was released in 2004 and titled after Keller's second Yountville restaurant of the same name. Containing recipes for more casual fare than The French Laundry Cookbook, Bouchon still captures Keller's essence of fine dining. Under Pressure: Cooking Sous Vide is Keller's most original cookbook. Sous vide is the process of cooking food in a vacuum-sealed bag at very low temperatures. This technique allows for all-new flavor and texture experiences, since the food never comes in contact with a hot surface. Keller has pioneered this new culinary area and this book is the first of its kind. Ad Hoc at Home is Keller's fourth book, and includes recipes from his Ad Hoc restaurant in Yountville. Geared more towards large, casual meals, this cookbook is sure to please a crowd.

SIGNATURE DISHES
A Cornet of Marinated Atlantic Salmon

Oyster and pearls

SIGNATURE DISHES
Ratatouille Caesar salad

SIGNATURE DISHES
Pumpkin cup cake Chocolate torte

AWARDS
Best American Chef: California, James Beard Foundation, 1996 Outstanding Chef: America, James Beard Foundation, 1997 Chef of the Year, Bon Apptit Magazine, 1998 Voted #1 - Top Food, Zagat Guide to the Bay Area, 1998 2003 Five-Star Award, Mobil Travel Guide, 19992004 Favorite Restaurant - Restaurant Experts' Poll, Food & Wine Magazine, 2000 Top Restaurant for Food, Wine Spectator Magazine, 2000 America's Best Chef, TIME Magazine, 2001

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Outstanding Service Award, James Beard Foundation, 2003 Best Restaurant in the World (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 2003, 2004 Best Restaurant in the Americas (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 20052008 Best New Restaurant (Per Se), James Beard Foundation, 2005 Michelin Guide New York, 3 Stars for Per Se, November 2005 2011 Michelin Guide Bay Area, 3 Stars for The French Laundry, 20062011 Gayot Top 40 Restaurants in the US (French Laundry) 2004 2010 Gayot Top 40 Restaurants in the US (Per Se) 2010