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Thomas Keller

Thomas Keller can lay claim to two of the best and priciest restaurants in the country: French Laundry and Per Se. His first experience with Grey Salt from Brittany ranks among his most defining culinary moments.

Thomas Keller Stats:

Born In:
California, 1955
Training:
Apprenticeships in Rhode Island, Florida, the Catskills; worked in France (Guy Savoy, Taillevent), then in New York
First Restaurant Job:
The kitchen of his mother's Palm Beach restaurant, where he started out doing dishes
Signature Style:
Contemporary American cuisine, rooted in the traditions of classic French cooking; signature dishes include Salmon Cornets; Oysters and Pearls; Butter Poached Lobster; and Coffee and Doughnuts, a modern interpretation of a national classic.
Defining Culinary Moment:
His first experience with Grey Salt from Brittany, his first three-star dining experience and his discovery of the cornet through the ice-cream cone.
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