![]() ![]() ![]() The recipes he's contributed to Food & Wine span the styles found at his various outposts: We have comfort food recipes in the vein of Ad Hoc inventive, elevated dishes like the ones found at The French Laundry and even a Bouchon-inspired quiche. Thomas Keller is known for applying American flavors to French classics. Keller went on to open several more restaurants, including Bouchon, Per Se, and Ad Hoc both The French Laundry and Per Se hold three Michelin stars. By 20, The French Laundry ranked number one among the World's 50 Best Restaurants. The James Beard Foundation named Thomas Keller the Best California Chef in 1996 and the Best Chef in America in 1997. It wasn't long before Keller learned about a certain restaurant space for sale in Napa Valley in July of 1994, The French Laundry opened its doors. Keller left Rakel for California in 1990 when his business partner decided to take the restaurant in a different direction amid an economic downturn. ![]() At that time, he was cooking at his first restaurant, Rakel in New York City Andrew Zimmern was a line cook there, and Tom Colicchio was a sous chef. Food & Wine began naming Best New Chefs in 1988, and Thomas Keller was among the first group to receive the honor. ![]()
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