Thomas Keller : ChefDb: The Chef and Restaurant Database

Thomas Keller

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

Last updated: 2020-08-13

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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

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)

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)

Tags:
Born in The United States | Born in 1955 | Chefs associated with "molecular cuisine" | External references

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