Fanciful French Fare
Thomas Keller began his kitchen career at the bottom and worked steadily to earn his post as one of the most celebrated chefs in the in the United States. Today Keller owns a number of French restaurants and bakeries across the country, including the San Francisco eatery The French Laundry, at which he is the executive chef. Several of Keller’s other culinary conquests include Bouchon Bistro, Bouchon Bakery and Ad Hoc. Haute Living Magazine talked with the only American-born chef to have multiple three star ratings by the Michelin Guide to pick his brain on all things French and food-related.
How did you begin your career in the culinary world?
My first job was as a dishwasher at the Palm Beach Yacht Club in Florida.
At what restaurants have you been previously employed?
After spending some time in Palm Beach working for my mother, I took a job at The Dunes Club in Rhode Island working for Chef Roland Henin, whom I consider my mentor. My first job with Chef Henin was to cook staff meals. Later in my career, I worked at La Rive in the Catskills of New York before apprenticing in various restaurants in France. I returned to New York to La Reserve and later opened Rakel with Serge Raoul.
