Who is Thomas Keller? Why is he so important to Culinary world? Thomas Keller is considered to be one of the top chef in culinary world today. An adventurous, hard-working, quick learner, manager, businessman and a cookbook writer. Many people support him and believe him as a greatest chef in the kitchen. At present he is working towards the opening Bouchon restaurant in Tokyo, Japan in 2013. Keller, a restaurateur, was born in the town of Pendleton in Oceanside, California in 1955. His father is a former marine drill sergeant who left his family when he was 5 years old. On his teens, Keller learned how to cook from his mother while working at the Palm Beach restaurant she managed. Keller started his profession as a dishwasher and quickly moving up to cook. When he was 22, a French Master Chef named, Ronald Henin, his mentor, showed the real task of being a chef, and nurturing people-making them happy. He described when you nurturing a people it brings him pleasure as a human being in every smile of a guest about his cooking. He also mention his brother as the earliest mentor, Josef Keller, who is the chef and the owner of the restaurant “Josef” in Las Vegas, who gave inspiration to cooking. With no professional training and culinary experience, he moved to France and served apprentices in Michelin-starred restaurant. By the early 1980’s he was working in New York City where he gained national recognition at La Reserve and Restaurant Raphael as chef de cuisine. After several years as a executive chef, Keller opened his first restaurant in 1994 at Yountville, California named “The French Laundry”. The old century building was built in 1900 and has 62 seat capacity with elegant interior and surrounding gardens. The food is mainly French with contemporary American influences and served two different nine course tasting menus. Later that year, he opened other restaurant Per Se and Bouchon Bakery in New York and Ad Hoc in California....
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