Chef ambassador Thomas Keller

Thomas Keller

Thomas's experience with All-Clad

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy. That's what cooking is all about.

Chef Thomas Keller is known and revered around the world for his exquisite restaurants. The delicious food and beautiful environments he has created at The French Laundry, in Yountville, CA and Per Se, in New York City, have each earned three Michelin stars. Bouchon, Keller’s casual eatery in Yountville scored an additional star. There are more Bouchon’s in New York as well as in Los Angeles and Las Vegas. The family-style restaurant, Ad Hoc, also in Yountville, was added in 2006. From formal to free-wheeling cuisine, Chef Keller magically taps the human desire we all have to gather together and eat.

Standing at a distance and surveying Chef Keller’s accomplishments, it seems impossible to achieve all that he has in our melting pot, crazy-quilt culinary landscape. But having had the privilege of working with him, his success makes sense. Perfect food—perhaps does not exist, but the combination of his skill, his experience and his desire to make something delicious for someone to enjoy, is perfect.

For the past decade, we at All-Clad have been honored to work with Chef Keller. From the beginning we were dazzled by Chef Keller's food, of course. But his boundless energy and restless drive to create in many spheres have taught us to work smarter, ask more questions and more of ourselves. He has also inspired us to learn more from other great chefs.

Thomas Keller is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age, working in the 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 in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.

In 1994, Keller took ownership of The French Laundry in Yountville, CA quickly garnering nationwide acclaim. His French bistro, Bouchon, debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In Spring 2011, Keller will open a Bouchon Bakery in New York City's iconic Rockefeller Center.

Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of award-winning cookbooks: The French Laundry and Bouchon, as well as Under Pressure, which features sous vide cooking. His most recent release is a book of family-style recipes titled Ad Hoc at Home. The book has received awards from both the IACP and the James Beard Foundation and has appeared on the New York Times Best Sellers list for 6 weeks.

Keller has collaborated with Raynaud and the design firm Level on a collection of sophisticated white porcelain dinnerware called “Hommage”. He has launched “Modicum”, a Napa Valley Cabernet and consulted on the films Spanglish and Ratatouille, the latter winning the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In 2001, Keller was named “America's Best Chef” by Time Magazine. In 2003, Johnson & Wales University conferred upon him the honorary degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard foundation and “Chef of the Year” by the Culinary Institute of America (CIA). In 2010, he was elected to the CIA's Board of Trustees, contributing his unique perspective and leadership to furthering the school's educational mission. Keller is the only American-born chef to hold multiple three-star ratings by the Michelin Guide, having received a total of seven stars in the 2011 edition.