Thomas Keller

Chef and Owner | The French Laundry (Yountville)

Chef and Owner | Per Se (New York)

Opened in the Time Warner Center complex in Manhattan. Achieved three Michelin stars in 2006 in the inaugural Michelin Guide for New York City.

Chef and Owner | Bouchon (Yountville)

Opened moderately-priced French bistro restaurant located near The French Laundry with brother Joseph Keller.

Chef and Owner | The French Laundry (Yountville)

Purchased and reopened this restaurant in a renovated French steam laundry building in Napa Valley. Achieved three Michelin stars by 2007 and was named Best Restaurant in the World in 2003 and 2004.

Co-Owner and Chef | Raoul's (New York)

Co-owned restaurant with Serge Raoul in early 1987 serving refined French cuisine. Received two-star review from The New York Times but closed at the end of the 1980s following the stock market crash.

French culinary training (Guy de Savoy, Taillevent, Le Pré Catalan)

Michelin-starred restaurants in Paris

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Apprentice | Restaurant Guy Savoy (Paris)

Unpaid apprenticeship at prestigious Michelin-starred restaurant in Paris.

Apprentice | Le Taillevent (Paris)

Unpaid apprenticeship at this acclaimed Parisian restaurant during his training in France.

Apprentice | Le Pré Catelan (Paris)

Unpaid apprenticeship at this prestigious Parisian establishment.

Classical French cooking fundamentals under Chef Roland Henin

The Dunes Club

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Cook under French Chef | Dunes Club (Rhode Island)

Worked under French chef Roland Henin, where he learned the fundamentals of classical French cooking and crystallized his commitment to cooking as a serious profession.

On-the-job culinary training

Palm Beach Yacht Club

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Dishwasher, then Cook | Palm Beach Yacht Club (Palm Beach)

Early career as dishwasher, quickly advancing to cook position where he discovered his passion for cooking.

Cook | Le River Café (New York)

Three years of work at this establishment on the East Coast before moving to France.

Chef de Cuisine | Reserve Cut (New York)

Served as chef de cuisine after returning to America in 1984.