Thomas Keller Bio, Wiki, Age, Height, Wife, Chef, Books and Net Worth

Thomas Keller Biography and Wiki

Thomas Keller is an American chef, restaurateur, and cookbook writer. 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 is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

In 2005, he was awarded the three-star rating in the inaugural Michelin Guide for New York City for his restaurant Per Se. In 2006, he was awarded three stars in the inaugural Michelin Guide to the San Francisco Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three-star Michelin ratings for two different restaurants. He currently holds seven Michelin stars total: three at Per Se, three at The French Laundry, and one at Bouchon.

10 Quick Facts About Thomas Keller

Name: Thomas Keller
Age: 64
Birthday: October 14
Zodiac Sign: Libra
Height: 6 feet and 2inches(1.87 m).
Nationality: American
Occupation: Chef, restaurateur, and cookbook writer.
Marital Status: Married
Salary: Under review
Net worth: Between $1 million and $5 million.

Thomas Keller Age and Birthday

Thomas is 64 years old as of 2019, he was born on October 14, 1955 in Camp Pendleton, Oceanside, California, United States. He celebrates his birthday on October 14 every year. Thomas will be turning 65 years old as of October 14, 2020.

Thomas Keller Height and Weight

Thomas is a man of average stature, he also appears to be quite tall in stature in his photos. He stands at a height of 6 feet and 2inches(1.87 m). He also weighs 182.98 lbs (83 kg).

Thomas Keller Family

After doing our research, details about his parents are not known to the public and it is also not known if he has any siblings.

Thomas Keller Wife

In April 2009, Keller became engaged to longtime girlfriend and former general manager at the French Laundry, Laura Cunningham. They later became married, there are no much details about Thomas’s love life, however, the information will be updated once released to the public.

Thomas Keller Net Worth

Thomas has enjoyed a long career in the cooking industry. Through proceeds from his work as a chef, he has been able to accumulate a modest fortune. Thomas is estimated to have a net worth of about $1 Million – $5 Million.

Thomas Keller Measurements and Facts

Here are some interesting facts and body measurements you should know about Thomas Keller.

Thomas Keller Bio and Wiki

Full Names: Thomas Keller
Popular As: Thomas Keller

Thomas Keller Photo
Gender: Female
Occupation / Profession: Chef
Nationality: American
Race / Ethnicity: Not Available
Religion: Not Known
Sexual Orientation: Straight

Thomas Keller Birthday

Age / How Old?: 64 years(as of 2019)
Zodiac Sign: Libra

Date of Birth: October 14, 1955
Place of Birth: Camp Pendleton, Oceanside, California, United States
Birthday: October 14

Thomas Keller Body Measurements

Body Measurements: Not Available
Height / How Tall?: 6 feet and 2inches(1.87 m)
Weight: 182.98 lbs (83 kg)
Eye Color: Not Available
Hair Color: Not Available

Thomas Keller Family and Relationship

Father (Dad): Edward Keller
Mother: Betty Keller

Siblings (Brothers and Sisters): Joseph Keller
Marital Status: Married
Wife/Spouse: Married to Laura Cunningham
Children: To be updated

Thomas Keller Networth and Salary

Net Worth: $1 Million – $5 Million
Salary: Under Review
Source of Income: Under Review

Thomas Keller House and Cars

Place of living: To be Updated
Cars: Car Brand to be Updated

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.

Frequently Asked Questions About Thomas Keller

Who is Thomas Keller?

Thomas is an American chef, restaurateur, and cookbook writer. 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.

How old is Thomas Keller?

How tall is Thomas Keller?

Thomas is a man of average stature, he also appears to be quite tall in stature in his photos. He stands at a height of 6 feet and 2inches(1.87 m). He also weighs 182.98 lbs (83 kg).

Is Thomas Keller married?

How much is Thomas Keller’s worth?

Where does Thomas Keller live?

Because of security reasons, Thomas has not shared his precise location of residence. We will immediately update this information if we get the location and images of his house.

Is Thomas Keller dead or alive?

Thomas is alive and in good health. There have been no reports of him being sick or having any health-related issues.

Where is Thomas Keller Now?

Thomas is working as a chef, restaurateur, and cookbook writer.

Thomas Keller Social Media Contacts

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