Thomas Keller Chef Bio Wiki Age Height Fiance Restaurants Recipes and Net Worth
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.
He was born on October 14, 1955, in Camp Pendleton, Oceanside, California, in theUnited States. Keller is67 years old.
He is a man of average stature. Keller stands at a height of5 ft 7 in(Approx 1.7 m).
He was born to his supportive father and mother in Camp Pendleton, Oceanside, California, in the United States. Keller is the son ofEdward KellerandBetty 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 brotherJoseph Keller, owner and chef of Josef’s in Las Vegas.
He is engaged to his longtime girlfriend and former general manager at the French Laundry,Laura Cunninghamin 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.
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.
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.
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.
He has authored several cookbooks in which he shares his recipes. Some of his books include:
Some of Keller’s recipes include:
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.
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.
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.
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.
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.
He is 67 years old born on October 14, 1955, in Camp Pendleton, Oceanside, California, in the United States.
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.
