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Sharing the Love with Thomas Keller

  • Marlon Mata
  • December 17, 2010

When we talk about French restaurants in the US, there’s definitely only one man who stands at the top. And that’s for a good reason. He’s the only one I know who can turn French dining into an entirely different level of experience. That’s the talent of the master named Thomas Keller.

Keller, a California native, is one of the most respected names in the world of French cooking. His approach to the French dining experience is a combination of both serious cooking and a relaxed service for guests. This style of handling his restaurants could be the main reason why people keep coming back. You could easily see the public’s reaction to it through rave reviews from magazines and newspapers.

His years of hard work have paid off. Amidst the accolades from customers and media, two of his restaurants, Per Se in 2005 (our editor’s favorite restaurant) and The French Laundry in 2006, received the highest award given by the Michelin Guide, the three stars. He is currently the only American chef to receive three stars for his two restaurants consecutively. It only shows just how well this man has developed his cooking and has become one of the bastions of fine dining.

Aside from his restaurants, Keller also started other ventures. His company EVO, Inc. is primarily a distributor of Provencal-style olive oil as well as red wine vinegar. He also helped design a line of signature white Limoges porcelain dinnerware called Hommage Point (in homage to French chef and restaurateur, Fernand Point). He also helped design a collection of silver hollow ware by Christofle. He also lent his name to a set of signature knives created by MAC.

He is also a respected writer of cookbooks. “The French Laundry Cookbook,”is perhaps one of the most definitive in French cooking, as well as “The Bouchon Cookbook.”These books would later on earn various awards for its French cooking. His latest book “Ad Hoc at Home,”shares family-oriented recipes that can be easily prepared using a home kitchen.

Given Keller’s achievements, he has become, without doubt, a legend in French cooking. He is  a fine example of what hard work, creativity, and good values can achieve.

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