The French Laundry/ Per Se/ Bouchon/ Bar Bouchon/ Bouchon Bakery/ Ad Hoc
Thomas Keller is as renowned for his culinary skills as he is for his ability to establish a
restaurant that is relaxed, yet exciting. He began his culinary career at a young age, working
in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where
he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened
his first restaurant, Rakel, in New York City in 1986, then moved westward to California to
work as the Executive Chef at the Checkers Hotel in Los Angeles.
In 1994, Keller opened The French Laundry in Yountville, which quickly became a
destination restaurant. His French bistro Bouchon debuted down the street in 1998, with
Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in
the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per
Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of
Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in
Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.
Keller is a man of exceptionally high personal standards, and values genuine collaboration.
He has successfully assembled an expert staff that shares his philosophy and vision, thus
enabling him to concentrate on his many varied interests. He is the author of the awardwinning
“The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on
sous vide cooking. He recently released his latest book on family-style recipes, “Ad Hoc at
Home” in November. The title has received awards from both the IACP and the James Beard
Foundation and has appeared on the New York Times Best Sellers list for 6 weeks.
Keller has collaborated with Raynaud and the design firm Level on a collection of
sophisticated white porcelain dinnerware called “Hommage.” He has launched Modicum, a
Napa Valley Cabernet and consulted on the films Spanglish and Ratatouille, the latter
winning the 2007 “Best Animated Feature Film” category at both the Golden Globes and the
In 2001, Keller was named “America's Best Chef” by Time magazine. In 2003, Johnson &
Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his
contributions to the industry. His accolades include consecutive “Best Chef” awards from the
James Beard Foundation and “Chef of the Year” by the Culinary Institute of America. He is
the only American-born chef to hold multiple three star ratings by the Michelin Guide.