Thomas Keller is a highly acclaimed American chef and restaurateur, known for his innovative cuisine and emphasis on technique and precision. He was born on October 14, 1955 in Camp Pendleton, California and raised in Palm Beach, Florida. Keller has won numerous awards for his culinary achievements, including multiple James Beard Foundation Awards.
Keller's most notable restaurant is The French Laundry in Yountville, California, which has been awarded three Michelin stars and is consistently ranked as one of the best restaurants in the world. He is also the founder and owner of several other highly regarded restaurants, including Per Se in New York City, Bouchon in Napa Valley and Las Vegas, and Ad Hoc in Yountville.
Keller has published several cookbooks, including:
"The French Laundry Cookbook" (1999) - This cookbook details the recipes and techniques used at The French Laundry, including Keller's famous "coffee and doughnuts" dessert.
"Bouchon Bakery" (2012) - This cookbook focuses on the art of baking and includes recipes for classic French pastries, breads, and desserts.
"Ad Hoc at Home" (2009) - This cookbook features simple, home-style recipes inspired by Keller's Ad Hoc restaurant, which serves comfort food classics like fried chicken and mac and cheese.
"Under Pressure: Cooking Sous Vide" (2008) - This cookbook explores the sous vide cooking technique, which involves cooking food in a vacuum-sealed bag in a precisely controlled water bath.
"The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home" (2010) - This book is a compilation of Keller's two most popular cookbooks, featuring over 300 recipes and beautiful photography.
In addition to his culinary achievements, Keller is also known for his philanthropic work through his organization, The Thomas Keller Restaurant Group Gives Back, which supports various charities and causes related to food and hospitality.