- The only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide
- Chef of the award-winning restaurants The French Laundry, Bouchon and Ad Hoc
- Won The Culinary Institute of America’s Chef of the Year Award and the James Beard awards for outstanding chef and outstanding restaurateur
- Inducted into the Culinary Hall of Fame in 2012
- Author of the best-selling cookbooks “The French Laundry,” “Ad Hoc at Home” and “Bouchon Bakery”
Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. In 2012, he was inducted into the Culinary Hall of Fame.
In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later, both within walking distance of 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.
Keller is the author of five cookbooks, more than one million copies of which are in print. His award-winning The French Laundry cookbook debuted in 1999, followed by Bouchon and Under Pressure, a cookbook dedicated to sous vide preparations. He also authored Ad Hoc at Home, a book of family-style recipes that received awards from IACP and the James Beard Foundation, in addition to appearing on The New York Times bestsellers list for six weeks in 2009 and 2010. His most recent project, The New York Times best-selling cookbook Bouchon Bakery, was on The New York Times bestsellers list for nearly two months after its release in October 2012.
In addition to the international and national acclaim Keller’s fine dining and casual dining restaurants consistently receive, including seven stars in the 2013 Michelin Guide, Keller’s personal influence on the culinary world has placed him among the most decorated chefs in the world. 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 profession. He is consistently recognized by respected media outlets, the James Beard Foundation and The Culinary Institute of America (CIA), which honored him in 2013 with “TK Day at the CIA” — a day dedicated to culinary curricula of America. In 2010, he was elected to the CIA’s Board of Trustees, contributing his unique perspective and leadership to furthering the school’s educational mission.
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