Thomas Keller Bio | Wiki
Thomas Keller is a renowned American chef, restaurateur, and cookbook writer. He has established several restaurants The French Laundry, in Napa Valley, and Per Se, in New York, among others. He holds eight Michelin stars total: three at Per Se, three at The French Laundry, one at Bouchon, and one at The Surf Club Restaurant.
Keller has three online cooking classes at Masterclass.com. Moreover, his Napa Valley restaurant, The French Laundry, is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World. In addition, he is the author of six cookbooks, including the recently released, The French Laundry, Per Se.
Thomas Keller Age
He was born on October 14, 1955, in Camp Pendleton, Oceanside, California, in the United States. Keller is 67 years old.
Thomas Keller Height
He is a man of average stature. Keller stands at a height of 5 ft 7 in (Approx 1.7 m).
Thomas Keller Family
He was born to his supportive father and mother in Camp Pendleton, Oceanside, California, in the United States. Keller is the son of Edward Keller and Betty Keller. His mother worked as a restaurateur and employed Thomas as help when her cook got sick. His family moved east and settled in Palm Beach, Florida after his parents divorced. He grew up along with his brother Joseph Keller, owner and chef of Josef’s in Las Vegas.
Thomas Keller Fiance
He is engaged to his longtime girlfriend and former general manager at the French Laundry, Laura Cunningham in April 2009. Laura and Keller have not been married yet. The duo makes their home in a house behind The French Laundry, while they operate fine dining establishments.
Thomas Keller Education
He recieved his high school diploma from a local high school in California. Keller holds an honorary Doctor in Culinary Arts from The Culinary Institute of America.
Thomas Keller The French Laundry
The French Laundry is a three-Michelin-star French and Californian cuisine restaurant in Yountville. The restaurant was established in 1978, where Keller works as the head chef. Further, the restaurant makes two different nine-course tasting menus, one the Chef’s Tasting Menu and the other the Tasting of Vegetables, which is vegetarian every day.
Thomas Keller Restaurants
Keller and Joseph opened Bouchon in 1998 after the sucess of The French Laundry. He opened his restaurant Bouchon in Las Vegas on January 26, 2004. Later the much-anticipated Per Se restaurant opened in the Time Warner Center complex in New York under the helm of Keller’s Chef de Cuisine, Jonathan Benno in February 2004.
Moreover, he opened his latest restaurant, “ad hoc”, in September 2006 in Yountville with a different fixed-price comfort food dinner served family style every night. Additionally, he permanently closed his restaurant TAK Room, located in Hudson Yards, during the coronavirus pandemic.
Thomas Keller Cookbooks
He has authored several cookbooks in which he shares his recipes. Some of his books include:
- Ad Hoc at Home in 2009
- Bouchon in 2004
- The French Laundry Cookbook in 1999
- Bouchon Bakery in 2012
- Under Pressure in 2008
Thomas Keller Recipes
Some of Keller’s recipes include:
- Pan Roasted Chicken with Sweet Sausage and Peppers
- Chicken Pot Pie
- Chicken Mar i Muntanya
- Crispy Braised Chicken Thighs
- Beef Stroganoff
- Catalan Beef Stew
- Marinated Skirt Steak
- Sauteed Lamb Loin Chops
- Rack of Pork Arista
- Braised Pork Belly
- Pan Roasted Halibut
- Crispy Fried Fish
- Chicken Soup with Dumplings
- Clam Chowder with Bacon
Thomas Keller Bouchon
He serves as the head chef of Bouchon, a French-style restaurant with locations in Yountville, California, and Las Vegas. Keller formed the restaurant in 1998. The restaurant serves French bistro-style food customarily found in Europe.
Thomas Keller Roast Chicken
Keller uses three things quality chicken, salt, and pepper. He also loves to serve the chicken with simple green salad and potatoes, or slices of my no-knead crusty artisan bread. He first trusses the chicken to enable it to cook more evenly. Keller’s theory is that adding oil creates moisture and steam, which inhibits a crispy bird. The chicken is left to cook for about an hour and a half in the oven.
Thomas Keller Chef
Before opening The French Laundry, he had a small olive oil company called EVO, Inc. in 1992. Keller recently began marketing a line of signature white Limoges porcelain dinnerware by Raynaud called Hommage Point. In his dinnerware, he includes his name on a set of signature knives manufactured by MAC.
Before, he was hired as chef de cuisine at La Reserve in New York in 1984. He left his work in 1987 to open Rankel. Rakel’s refined French cuisine catered to the expensive tastes of Wall Street executives receiving two stars. Keller was left unwilling to compromise his style of cooking to simple bistro fare.
Moreover, he works as the president of the Bocuse d’Or U.S. team and was also responsible for recruiting and training the 2009 candidates. He plays a cameo appearance as a restaurant patron in the American version. Additionally, he has three online cooking classes at Masterclass.com, pursuing his belief in teaching.
Thomas Keller Net Worth
He has served as a professional chef, restaurateur, and cookbook writer for over two decades, and through his hard work, he has managed to gather decent possessions. Keller’s net worth is $50 Million.
Who Is Thomas Keller
Keller is a renowned American chef, restaurateur, and cookbook writer. He has established several restaurants The French Laundry, in Napa Valley, and Per Se, in New York, among others. He holds eight Michelin stars total: three at Per Se, three at The French Laundry, one at Bouchon, and one at The Surf Club Restaurant.
How Old Is Thomas Keller
He is 67 years old born on October 14, 1955, in Camp Pendleton, Oceanside, California, in the United States.
How Much Is Thomas Keller Worth
Keller is entitled to a net worth of $50 Million attained from working as a professional chef, restaurateur, and cookbook writer for over two decades.