Chef Thomas Keller is known for his uniqueness, brilliant ideas, and marvellous recipes. A chef who has gotten famous from being a dishwasher to a renowned chef is quite impressive and unbelievable for many! Thomas Keller began his culinary career at a young age working in a Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent.
He opened his first restaurant, Rakel, in New York City. He now has eight restaurants and two bakeries in the US. He is the first and only US-born chef to hold three Michelin stars at more than one restaurant (The French Laundry and Per Se) and was the first male chef in his country to be awarded the title of Chevalier of the French Legion of Honour. It was one of its most prominent achievements of Keller.
He discovered classical French cuisine, and many more, as they say, is history. His food is blessed with classic simplicity. But Keller retains a deep respect for high-quality ingredients and precise cooking techniques. He started from the bottom so he is quite precise about his techniques. There’s also a playful side to his work. To look at his signature salmon cornets, a dish inspired by a trip to Baskin-Robbins or something as straightforward as a roast chicken becomes iconic in Keller’s hands. A classic dessert-like coffee with doughnuts couldn’t be missed, as it’s the execution that makes it truly memorable.
As president of the USA Bocuse d’Or team, Keller has guided further new generations of chefs to excellence in the world’s toughest cooking competition. In 2017, the team won the gold medal for the first time.
Keller’s philosophy is that a great meal is an emotional experience enjoyed in beautiful surroundings, and while the food itself can never be truly perfect, the ultimate goal is to make people happy. Thomas Keller’s food has touched millions of people, but his influence extends far beyond his restaurants. His commitment to excellence has set an example for new generations of chefs all around the world. Chefs who have gone on to create wonderful restaurants and first-rate food will follow in the footsteps of Thomas Keller.
