User:Junesix/Thomas Keller
Thomas Keller (born October 14, 1944) is an American chef, restaurateur, and cookbook writer. He and his landmark restaurant, French Laundry in the Napa Valley of California, have won multiple awards from the prestigious James Beard Foundation, notably the best Californian chef in 1996 and the best chef in America in 1997.
Early life and career
[edit]Born at Camp Pendleton in Oceanside, California to Edward and Betty Keller, Thomas was the youngest of five boys. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club, starting as a dishwasher and quickly moving up to chef. It was here he discovered his passion for cooking and perfection in a hollandaise sauce.
During summers when work was slow, he took cook's jobs in Rhode Island. One summer he was discovered by French-born Roland Henin and tasked to his Dunes Club to cook staff meals. Under Henin's study, Keller learned the fundamentals of classical French cooking. After the Dunes Club, Keller worked various chef positions in Florida and soon became chef of a small French restaurant called La Rive in the Hudson River valley in Catskill, New York. Thomas worked alone with the couple's grandmother as prep cook. Given free rein, he built a smokehouse to cure meats, developed relationships with local livestock purveyors, and learned to entrails and offal under his old mentor, Roland Henin, who would drop by on occasional weekends. After three years at La Rive, unable to buy it from the owners, he left and moved to New York and then Paris, apprenticing at various Michelin-starred restaurants, including Taillevent, Guy Savoy, and Le Pré Catalan through 1983.
After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before opening Rakel in early 1987. Rakel's refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from the New York Times. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.
The French Laundry
[edit]Following the split with his partner at Rakel, Keller bounced between various consultant and chef positions in New York and Los Angeles, the low point in his career. Nevertheless, he never gave up on the restaurant business. His search for the dream restaurant ended in the spring of 1992, when he showed up in front of an old French steam laundry built in Yountville, California the 1890s that had been converted to a restaurant and instantly fell in love with the place. He spent the next nineteen months scraping together $1.2 million from acquaintances and investors. In the summer of 1994, French Laundry quietly opened and over the next few years earned numerous prestigious awards from the James Beard Foundation, gourmet magazines, and eventually earning the Five Star Award from the Mobil Travel Guide in 1999, which it has held ever since.
Other restaurants and pursuits
[edit]After the success of French Laundry, Thomas and his brother, Josef Keller, opened Bouchon in 1998 just down the street to serve moderately-priced French bistro fare. In January 26, 2004, a Las Vegas outpost of this cafe was opened in the Venezia Tower of The Venetian Hotel and Casino. On February 16, 2004, Keller's much anticipated Per Se restaurant in the Time Warner Center complex in New York opened under the helm of Keller's Chef de Cuisine, Jonathan Benno.
In 1999, Thomas Keller published The French Laundry Cookbook. It won the International Association of Culinary Professionals (IACP) Julia Child Cookbook Award in 2000.
Recently, Keller has started marketing a line of signature white Limoges porcelain dinnerware by Reynaud called Point (in homage to French chef and restaurateur, Fernand Point) that he helped design and and a collection of silver hollow ware by Christofle.
References
[edit]- Thomas Keller (1999) "The French Laundry Cookbook". Artisan Publishers. ISBN 1579651267
- Michael Ruhlman (2001) "The Soul of a Chef: The Journey Toward Perfection". Penguin Books. ISBN 0141001895