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Thomas Keller

Thomas Keller
  • Thomas Keller
    Chef
    Ristorante French Laundry

Thomas is an American chef,  as well as, restaurateur and author of cookbooks with good success, like “The French Laundry” cookbook of 1999, “”The Bouchon Cookbook” in 2006 and “ Ad Hoc at home” in 2009. He has won, with his restaurants and his excellent work,  as a chef many prestigious awards, among them “Best Chef of California” in 1996 and “Best Chef Of America” in 1997.  3 Michelin stars honor his restaurant “Per Se” in New York (probably the best know of his locations)  and in 2006 he earned  3 stars  for his “French Laundry” restaurant  in Yountville in California, which every year is  quoted  in the British  tabloid “ Restaurant Magazine”, as one of the best 50 restaurants in the world.
Keller was born in October 1955, at Camp Pendleton in Oceanside, California. His mother is a restaurateur and Thomas is the youngest of 5 children. Since adolescence he has been woikiing in the kitchen environment and  which lead him to the road to becoming a chef,  realizing that he would bring with him  to this area a real passion. One summer he was noticed by Roland Henin, master chef of Dunes Club, who called hi to take part of his staff: under Mr Henin’s wing, Keller learned the basics of the French cuisine and after this experience he went to Florida, working in various locations ,  to  then become the chef of a small French restaurant call “La Rive“ in New York. There, thanks to his high level of autonomy, he was able to experiment and develop his experience of cooking  animal organs, strengthen ties with his suppliers and after 3 years  he was able to take a trip to discover the best starred  restaurants  of New York and Paris.
Returning to America in 1984, he was hired as Chef of “La Reserve” in New York and the opened his own “Rakel” in 1987, in which he dedicated himself to provide for  Wall Street, but when the stock market goes down, so did the restaurant.  Not  wanting to damage too much his  image by cooking only simple recipes he left “Rakel”.  In the spring of 1992 he became the owner of an old steam laundry-mat in Yountville, California which he converted into a restaurant, the “French Laundry”, which opened  in ‘94 and which has won many awards since the day it opened business.
His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later, both in walking distance from The French Laundry. The other restaurants in the group include his family-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian Hotel in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In May 2011 Keller opened Bouchon Bakery in New York City’s iconic Rockefeller Center, followed by another unveiling of Bouchon Bakery in Beverly Hills later that August. In December 2012, he simultaneously opened two additional locations of Bouchon Bakery at The Venetian Hotel in Las Vegas.

Ristorante French Laundry  – Yountville – San Francisco – California