Platial | Who and What's Nearby
Platial | Who and What's Nearby
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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.
Restaurants:
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.
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