Thomas Keller
biography
In 2003, Keller collaborated with Raynaud of Limoges, France and the design firm Level on a collection of graceful white porcelain dinnerware called Point sold nationwide. He also entered a creative partnership with renowned silversmith Christofle in designing silver hollowware currently in use at The French Laundry and Per Se. In addition, with The French Laundry General Manager Laura Cunningham, he launched Modicum, a 2000 Napa Valley Cabernet.
In 2001, Keller was named “America's Best Chef” by Time Magazine and as “World Master of Culinary Arts” by a panel of international judges at the Wedgwood Awards. He and his restaurants have collected many accolades in the last decade, including six awards from the James Beard Foundation: “Outstanding Chef: America”, “Outstanding Wine Service”, “Best Service”. Recently, Keller was named “Best Chef” by Reader’s Digest Magazine. For the last two years, The French Laundry has been voted #1 on “The World’s 50 Best Restaurants” by the London-based Restaurant Magazine’s food writer’s poll. Since 1999, the restaurant has received the Mobil Travel Guide’s Five Star Award. The French Laundry is a member of Relais & Chateaux: Relais Gourmands and Traditions & Qualité, two distinguished French associations recognized for their dedication in creating and maintaining the highest international standards for hospitality and culinary excellence.
In his teens, Thomas Keller learned to cook from his mother while working at the Palm Beach restaurant she managed. With no professional training, he moved to France and served "estagiere" apprenticeships in ten Michelin-starred restaurants, including Taillevent, Guy Savoy and Le Pré Catalan. By the early 1980’s he was working in New York City where he gained national recognition at La Reserve and Restaurant Raphael. He then opened Rakel, where he developed a loyal following bolstered by rave reviews. In 1991 Keller moved to California to be the executive chef of Checkers Hotel in Los Angeles.
Thomas Keller purchased The French Laundry in 1994. His goal was to create a three-star country French restaurant in the heart of Napa Valley. A man of exceptionally high personal standards, Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, enabling him to concentrate on his many varied interests.
awards
2004: Five-Star-Award - Mobil Travel Guide
2004: “Best Chef” - Readers’ Digest
2004: "Best Service" - James Beard Foundation Award
2002: Voted #1 - Top Food - Zagat Guide to the Bay Area
2002: "Best Wine Director," - San Francisco Magazine
2001: "America's Best Chef" - Time Magazine
2001: World Master of Culinary Arts - Wedgewood Award
2001: Outstanding Wine Service Award - James Beard Foundation
2000: "Favorite Restaurant in the U.S." - Food & Wine Restaurant Experts' Poll
2000: Inducted into "Who's Who in Food & Beverage" - James Beard Foundation
2000: "Top Restaurant for Food" - Wine Spectator
1999: Fine Dining Hall of Fame - Fine Dining Hall of Fame
1998: "Chef of the Year" - Bon Appétit
1998: Voted #1 -"America's Top Tables - Nor. Calif. Wine Country" - Gourmet
1998: "Best Pastry Chef" "Best Graphics" - James Beard Foundation Awards
1998: "Best Meal" - USA Today
1998: "Outstanding Chef: America" - James Beard Foundation Award
1997: Spokesperson - California Milk Advisory Board
1997: "Best Chef" - San Francisco Focus
1997: Distinguished Restaurants of North America - DiRoNa Award
1997: Culinary Award of Excellence - Robert Mondavi
1996: "Best American Chef: California" - James Beard Foundation Award
1996: Ivy Award - Restaurants & Institutions
1995: Nominee, "Best Newcomer", "Best Restaurant: California" - James Beard Foundation
1994: "Best New Restaurants of 1994" - Esquire
1994: "The Country's Best Restaurants" - Wine Spectator
