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Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
Keller is the author of five cookbooks, more than one million copies of which are in print. His award-winning “The French Laundry” cookbook debuted in 1999, followed by “Bouchon” and “Under Pressure,” a cookbook dedicated to sous vide preparations.
Thomas Keller is chef and proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc. He has authored five cookbooks inspired by his restaurants.
Thomas Keller is chef and proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc. He has authored five cookbooks inspired by his restaurants.
- Lemon-Brined Fried Chicken. To make this juicy and delectably crisp chicken, chef Thomas Keller soaks the poultry in a lemony brine, then coats and fries it.
- Summer Salad with Mustard Vinaigrette. Thomas Keller is a huge fan of spontaneous salads and invariably tops them with this creamy vinaigrette. It's inspired by his time at the former La Rive Restaurant in Catskill, New York; he's been making some version of it for 40 years.
- Chanterelle Omelets with Fines Herbes Sauce. Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling.
- Slow-Cooked Lamb with Cipolini, Dates, Kale, and Almonds. Keller’s trick for yielding extra-flavorful meat is seasoning the roast a day in advance: The lamb takes on the aroma of garlic and thyme as well as a subtle heat from piment d’Espelette, a smoky, mildly spicy ground pepper.
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 around the world, who have gone on to create wonderful restaurants and first-rate food.
May 2, 2017 · In the tight confines of a New York cab, Thomas Keller leaned against his interviewer’s shoulder. It was an intimate move for a chef whose hallmarks are precision, decorum and control.
