Hubert Keller | |
|---|---|
 | |
| Born | 1954 (age 69–70) Alsace, France |
| Culinary career | |
| Cooking style | French |
Television show(s)
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Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas.
Hubert Keller | |
|---|---|
| | |
| Born | 1954 (age 69–70) Alsace, France |
| Culinary career | |
| Cooking style | French |
Television show(s)
| |
Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas.
Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants, including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Vergé before coming to San Francisco in 1982 to revitalize the now-defunct Sutter 500. [1]
In 1986 he became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles. Shortly after, he opened a second Fleur de Lys at Mandalay Bay. Chef Keller also opened a French-influenced steakhouse in Downtown St. Louis called SLEEK, which is regarded as the best steak house in St. Louis. He was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California. [2] He is the author of The Cuisine of Hubert Keller and is the co-author of Dr. Dean Ornish's Eat More, Weigh Less. Keller was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack. [3]
In 1988 Hubert Keller was ranked as one of the "10 best new chefs in America" by Food & Wine magazine. [4] In 1997 he won the James Beard Foundation/Perrier-Jouët award for America's Best Chef in California. [5] Keller also received the James Beard Foundation's Who's Who of Food and Beverage in America lifetime achievement designation in 2003. [6] Fleur de Lys has been ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide, [7] and was awarded one Michelin star in 2006. Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine. [8]
Keller starred in Secrets of a Chef, a cooking show on American public television network PBS. [9] He placed third (behind winner Rick Bayless and runner-up Michael Chiarello) in Top Chef Masters , Bravo's 2009 cooking reality competition, and designated that any winnings would be donated to Make-A-Wish Foundation. He won the first competition round, using a dorm room shower to cool pasta. [10] Previously, he appeared three times as a guest judge on the Top Chef in the series premiere and the finales of Season 1, Season 2, and Season 5. In Season 13, he judged a contest held in his then closed restaurant Fleur de Lys in San Francisco. In 2008 he was invited to the First Annual Food and Wine Exhibition in Monterey, California, and returned in the 2nd Annual Exhibition in 2009
Keller is also an avid DJ, frequently performing at food-related events. [11] [12] His friend, San-Francisco-based DJ "Frenchy le Freak," taught him the skills in exchange for cooking instruction. [13] [14]
Benu is the first restaurant in San Francisco to have received Three Michelin Stars. Located in the SoMa district, Benu was opened in 2010 by chef Corey Lee, the former Chef de Cuisine at the French Laundry.
Martin Yan is a Chinese-American chef and food writer. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant list of the Top 50 Restaurants of the World; the voting process has since been changed to disallow previous winners from being considered.
The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.
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Emeril John Lagasse III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
Fleur de Lys was a French restaurant in San Francisco, California, US. It closed in June 2014 after a 28-year run.
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The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
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