Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in...

In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in...

Keller's mother was a restauranteur who employed Thomas as a help when her cook got sick. Four years after his...

During summers he worked as a cook in Rhode Island. One summer he was discovered by French-born Master Chef...

After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel's refined French cuisine catered to the...

Following the split with his partner at Rakel, Keller took various consultant and chef positions in New York...

After the success of The French Laundry, Thomas and his brother, Joseph Keller (currently owner/chef of Josef's in Las Vegas), opened...

Prior to the opening of The French Laundry, Thomas Keller started a small olive oil company called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal-style olive oil and red wine vinegar. Recently, Keller...

Keller is the president of the Bocuse d'Or U.S. team and was responsible for recruiting and training the 2009 candidates. The former French...

In 2012 he announced he was at the point of his career when it was time to step away from the kitchen. The important thing, he said,...

In 1999, Thomas Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia...

Working on the film Spanglish, Keller designed and taught star Adam Sandler to cook what is often called "the world's greatest sandwich", as a...


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