Trained in culinary arts first by his mother and brother, Thomas Keller developed a passion for French cuisine among the great American and French chefs before opening "The French Laundry," a Three MICHELIN-Starred restaurant in California's wine region.
Thomas Keller was born on October 14, 1955, at the Camp Pendelton military base in Oceanside, California. His childhood, spent helping his mother in her restaurant and learning the basics of cooking from his older brother Joseph, ignited in him a passion for cooking.
His professional journey began in Rhode Island, where he met Roland Henin, his first mentor, who instilled in him a love for French cuisine; under Henin's guidance, Thomas took the reins of “La Rive.” This experience took him to New York and subsequently to Paris, where he honed his skills in the renowned kitchens of Guy Savoy.
Returning to the United States, Keller opened “Rakal” on Wall Street, which closed following the stock market crash in the early '90s. However, he did not give up: in 1994, Keller opened “The French Laundry,” a Three MICHELIN-Starred restaurant in California's wine region, managed together with his wife Laura Cunningham.
His talent and dedication led to the opening of other successful restaurants, including “Bouchon” (with several branches), “Per Se,” Three MICHELIN Stars in Manhattan, and “Ad Hoc” in Yountville. He also manages a chain of French bakeries and bars.
Thomas Keller is also a bestselling author, including “Bouchon Bakery,” “Ad Hoc at Home,” “Under Pressure: Cooking Sous Vide,” and “The French Laundry Cookbook.” His fame has even reached the film world: he opened his kitchens to the authors of the movie Ratatouille and made an appearance in the film Spanglish, teaching Adam Sandler how to make the perfect sandwich.
