Thomas Keller : ChefDb: The Chef and Restaurant Database

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TAK Room Chef & Owner New York 2018 - 2020	>
The Surf Club Restaurant Management Surfside 2018 - Present	>
Ad Lib Chef & Partner Napa 2015	>
Finesse, The Store Proprietor Yountville 2013 - Present	>
The French Laundry at Harrods Chef & Proprietor London 2011	>
Bouchon Bakery Chef & Owner Beverly Hills 2011 - 2017	>
Bouchon Bakery - Rockefeller Center Chef & Owner New York 2011 - 2020	>
Bouchon Bistro Chef & Owner Beverly Hills 2008 - 2017	>
Burgers and Half Bottles Did not proceed Chef & Owner Yountville 2007	>
Bouchon Boucherie Did not proceed Chef & Owner Yountville 2006	>
Bouchon Bakery Chef & Owner Las Vegas 2006 - Present	>
Ad Hoc Chef & Owner Yountville 2006 - Present	>
Bouchon Bakery Chef & Owner New York 2006 - Present	>
Bouchon Chef & Owner Las Vegas 2004 - Present	>
Bouchon Bakery Chef & Owner Yountville 2003 - Present	>
Per Se Chef & Owner New York 2003 - Present	>
Bouchon Chef & Owner Yountville 1998 - Present	>
Thomas Keller Restaurant Group Chef & Founder New York 1995 - Present	>
French Laundry Chef & Owner Yountville 1994 - Present	>
Checkers Hotel Executive Chef Los Angeles 1991 - 1992	>
Rakel Chef & Co-owner New York 1986 - 1990	>
Restaurant Raphael Chef de Cuisine New York 1985 - 1986	>
La Reserve Chef de Cuisine New York 1984 - 1985	>
Le Pré Catelan Stagiaire Paris 1984	>
Restaurant Guy Savoy Stagiaire Paris 1983 - 1984	>
Taillevent Stagiaire Paris 1983	>
Polo Lounge Chef de Partie New York 1982 - 1983	>
La Rive Summer Chef de Cuisine Catskill 1982	>
Raoul's Chef de Cuisine New York 1981 - 1982	>
Maurice New York	>
La Rive Chef de Cuisine Catskill 1981	>
La Rive Chef de Cuisine Catskill 1980	>
Cafe du Parc Chef de Partie Lake Park 1979 - 1980	>
The Dunes Club Chef de Partie Narragansett 1976	>
Palm Beach Yacht Club Cook Dishwasher West Palm Beach 1974 - 1976	>

Signature Dish/Specialty

Sesame ice cream cone filled with salmon tartare and crème fraîche
Oysters and pearls (pearl tapioca custard with oysters and caviar)
Smoked Salmon Crisps
Beets and Leeks

Honors and Awards

Chevalier de la Légion d'honneur, France (2011)
Outstanding Restaurateur, James Beard Foundation (2007)
Chef of the Year, Culinary Institute of America (2007)
Chef of the Year, Bon Appetit Magazine (1998)
Outstanding Chef, James Beard Foundation (1997)
Culinary Award of Excellence, Robert Mondavi (1997)
Best Chef: California, James Beard Foundation (1996)
America's Best New Chefs, Food & Wine Magazine (1988)

Publications

Bouchon Bakery, Artisan (2012, Hardcover, 400 pages)
Ad Hoc at Home: Family-Style Recipes, Artisan (2009, Hardcover, 368 pages)
Under Pressure: Cooking Sous Vide, Artisan (2008, Hardcover, 304 pages)
Bouchon, Artisan (2004, Hardcover, 320 pages)
The French Laundry Cookbook, Artisan (1999, Hardcover, 336 pages)
The Complete Keller: The French Laundry Cookbook & Bouchon, Artisan (1999, Hardcover, 696 pages)

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Thomas Keller

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Signature Dish/Specialty

Honors and Awards

Publications

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