Thomas Keller Biography
Thomas Keller an American chef, restaurateur, and cookbook writer. Together with his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have earned multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Thomas Keller Age
Thomas was born on October 14, 1955 in Camp Pendleton, Oceanside, California, United States.
Thomas Keller Net Worth
Thomas has an estimated net worth of between $1 Million – $5 Million.
Thomas Keller Books
- The French Laundry, Pre Se Thomas Keller
- The French Laundry Cookbook
- Bouchon
- Ad Hoc at Home
- Bouchon Bakery
- Under Pressure
- The Complete Keller: The French Laundry Cookbook &
- Bouchon
- Thomas Keller Restaurants
- The French Laundry
- Per Se
- Ad Hoc
- Bouchon Bistro
- Bouchon
Thomas Keller Roast Chicken
INGREDIENTS:
1 whole (5- to 6-pound) chicken
Kosher salt and freshly ground black pepper
1 teaspoon thyme leaves, optional
DIRECTIONS:
Preheat oven to 425 degrees F. Arranges oven rack on bottom third.
Rinse chicken then dry very well with paper towels. The less water, the less steam. The less steam, the drier the heat and crisper the chicken!
Place chicken in a large roasting pan (with or without a wire rack underneath). Truss the bird, tying the legs together and close to the body of the chicken. (This helps the chicken cook evenly and results in a more beautiful roasted bird.)
Sprinkle all over with kosher salt (about 1 Tablespoon). Season to taste with pepper.
Roast for 1 1/2 to 2 hours, depending on size*. Do not baste or add butter or oil. (Keller’s theory is that this creates steam, which inhibits the crispness and tenderness of the chicken). If chicken is browning too quickly, cover loosely with aluminum foil.
To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 165 degrees F.
Remove chicken from oven and baste with pan juices. Sprinkle with fresh thyme, if desired. Let rest for at least 10 minutes before carving.
Thomas Keller Chef
Thomas worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection of the hollandaise sauce. During summers he worked as a cook in Rhode Island. One summer he was discovered by French-born Master Chef Roland Henin and was tasked to cook staff meals at The Dunes Club.
Under Henin’s study, Keller learned the fundamentals of classical French cooking. After The Dunes Club, Keller worked various cooking positions in Florida and soon became the cook at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York. Thomas worked alone with the couple’s grandmother as a prep cook.
Given free rein, he built a smokehouse to cure meats, developed relationships with local livestock purveyors, and learned to cook entrails and offal under his old mentor, Roland Henin. Roland would drop by on occasional weekends. After three years at La Rive, unable to buy it from the owners, he left and moved to New York and then Paris, apprenticing at various Michelin-starred restaurants.
After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel’s refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from The New York Times. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.
Thomas Keller Height and Weight
Thomas stands at a height of 6 feet and 2inches(1.87 m) and weighs 182.98 lbs (83 kg).
Thomas Keller Family
Informatio about his parents are publicly unknown, this section will be updated as soon as possible
Thomas Keller Wife
Keller got engaged in April 2009 to the former general manager at the French Laundry, Laura Cunningham and later got married.