Chef Thomas Keller - instagram lists #feedolist

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Precision is just as important on the patio as it is in the kitchen. Pictured here with my partners @hestanhome and the 42" Hestan Outdoor Deluxe Grill. #GrillwithHestan

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Pleased to introduce our exclusive Thomas Keller Signature Cutlery Collection by @CangshanCutlery @williamssonoma. When partnering with Cangshan to design these beautiful knives, we focused on innovation, attention to detail and precision of craftsmanship. Link in Bio. #cangshancutlery #williamssonoma

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The beauty of a simple vodka martini. The quintessential concoction for a classic New York night at @takroomnyc #NYC #TAKRoom #HudsonYards

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I'm celebrating National Tequila Day with the La Calenda Margarita, rimmed with sal de gusano. Reservations @lacalendamex now available via OpenTable. #NationalTequilaDay #lacalenda #buenprovecho

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A room with my favorite view @takroomnyc. #HudsonYards #TheVessel #TheShed #NYC #TAKRoom

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A great gathering with friends for the 6th Annual Joel Buchman Charity Golf Classic to support @mentorbkb and the next generation of culinary leaders. #mentoryoungchefs #mentorgolf

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Extremely proud of these young chefs who were mentored at @perseny and are now part of the next generation of American chefs. Welcome home! #LegacyDinner #PerSe #alumni

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We are thankful to our friends and partners who made #TFL25 possible! We loved celebrating with you @domperignonofficial @casadragones @davidoffcigars @regiiisova @kellermannichocolate @gourmetattitude @urbanitruffles @govino and the wine community of Napa Valley. #TFL25

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We are grateful for the unwavering loyalty and support we have received from our community, our guests, our friends. July 6th marked a notable milestone—an occasion that inspires us to reflect on a rewarding journey. Your friendship continues to inspire us. #TFL25

Chefthomaskeller

A little over twenty-five years ago, I walked into the courtyard of The French Laundry and knew where my future lay. Exactly what that future would look like was another matter. Even in my wildest dreams, I could not have envisioned the shape it would take. Thank you for celebrating silver with us. #TFL25

Chefthomaskeller

Thank you to our teams who worked tirelessly to plan and prepare for this milestone. As we celebrated @_tfl_ silver anniversary, I am gratified and humbled by many things, but nothing makes me more proud than the fact that the restaurant is and always has been so much bigger than any one person. The French Laundry is a community; one that has drawn on the contributions of so many people. #TFL25

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"Merci for making people blissful and contented for twenty-five years." Happy 25th anniversary to The French Laundry from Chef Jacques Pépin! #TFL25 @jacquespepinfoundation #HappyCooking #JacquesPepin

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Everyone and everything in our restaurant depends on our porters. If there are no glasses, drinks do not get served. If there is no silverware, tables cannot be set. If there are no pots and pans, food cannot be prepared. Porters may often be unsung. But at our restaurant, they do no go unnoticed or unappreciated. They are integral to everything we do. . Words matter. The ones we use every day speak to a specific culture and philosophy. We do not call the team who wash our dishes 'dishwashers.' They are Porters, and they are accorded the same respect as everyone in our restaurant. They do not work at a 'dish pit,' working with a dedication that is not lost on me or many members of our team who began our restaurant lives at a Porter's station. It's the place where we can learn invaluable lessons that inform our foundation: organization, efficiency, ritual, repetition, team work. #TFL25

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A natural leader, Sandy Tran started with us in 2015 as a Pastry Chef de Partie and was later promoted to Pastry Sous Chef in July of 2017. Now as @_tfl_ Pastry Chef, she brings great diligence, thoughtfulness and creativity to our team. . "Last year and I was doing a demo with Chef Keller for a cooking class at The French Laundry. We did the lemon tart with pine nut tart shell from the Bouchon Bakery cookbook for dessert. After making the sabayon, I poured it into the tart pan, and climbed up onto my stool to put it under the broiler as the finishing touch. The broiler is high and I needed the stool to be able to see into the broiler. As I was doing this, Chef came around the corner, propped right up next to me, and we both were looking at the tart broil. We whispered to each other, "Do you think it's done? No. A bit more. Just a bit more." . The perfection of that tart is that you broil it as far as you can go (that's what makes it so delicious!) just to the edge, keeping it under the flame for as long as you dare (it will souffle beautifully as well from the heat), and then you pull it right at the perfect moment. This whole process is only about 45 seconds and as I was sharing this moment with Chef, we both said "NOW!" at the same time. It was so memorable. . The whole moment wraps up how I feel about working at The French Laundry: precise pastry work, coupled with tradition from the past, along with pushing the boundary as far as we are willing to push -- trying to reach that perfect moment. And having a bit of fun along the way." @sandyatran #TFL25

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Emblematic of perseverance, Head Sommelier Erik Johnson of The French Laundry is as good natured as it gets. Equally eager to learn as he is to pass on his knowledge, his enthusiasm for his craft drives him to work relentlessly toward elevating the standards of service each day. Growing into his current role with early experiences at @_tfl_ and @bouchon_bistro, we're so pleased he has found his stride. His dedication to expanding the collection of fine and rare spirits as well as bringing in cigars from all over the world, and introducing a vibrant half bottle program has made us all proud. . "There's a picnic table located the back of the restaurant that serves as a reminder for how The French Laundry has helped shaped me professionally and personally. It was where all of my formative moments took place. You know the kind of table where it seats six comfortably, three for those 'mentor moments,' and 10 for staff meal. It is where I interviewed to be the 'Vin-tern' back in 2009 when I was just starting out and coincidentally was also where Dennis Kelly and Michael Minnillo presented me with the opportunity to become Head Sommelier six years later. Although we have a new picnic table now, the old relic is a symbol for growth and encourages me to reflect on my last 10 years here and continue looking forward to the future. To be part of this 25th anniversary milestone is extraordinarily special for me." #ErikJohnson #TFL25

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If you have dined @_tfl_, chances are you have met GM Michael Minnillo. He brings unique perspective & insight, having worked in our kitchen & dining room. Just like me, he grew up in the profession, learning the ropes at his father’s restaurant, The Baricelli Inn in Cleveland. Since starting in 1998 as a commis, eventually moving to Chef de Partie, his affinity for guest service propelled him to transition into the dining room, where he worked in each position. Michael was part of the team that went to @perseny to train & inspire the new staff, & remained for eight years becoming part of the team that helped guide Per Se toward many accolades including three-star Michelin ratings and placement on the World’s 50th. In April 2012, he returned to Napa Valley. . “Chef Keller wanted me to pursue the chef track & become a Sous Chef but then we started talking about the dining room. I had never worked in a dining room before so I was learning all the movements and how not to be nervous. Laura Cunningham was such a great mentor and made it so much easier. It’s a very supportive environment. . I recall when Chef Keller and I were cooking together, we always took challenges & made them exciting, “Bring it on!” we said to ourselves. Menu dishes came from things we did on the fly in the middle of service. It was incredible and so inspiring. It’s something I hold on to now as a manager. When the seats are all full, and everyone is laughing and enjoying themselves, The French Laundry’s dining room can have the greatest energy. . The goal is to make people feel comfortable. Guests are sometimes nervous when they arrive, but they all have high expectations. We want to exceed those and try to go above and beyond, make them feel at ease. Waking up and doing it again every day is at the heart of what we do. The demands are there but the rewards are there too. Through it all, day-to-day, we have fun and that experience is tangible and visible to our guests through the food on their plates and the service they receive. Returning here in 2012, I couldn’t wait to go back to the place where it all started. The French Laundry still feels like home to me.” @michaelminnillo #TFL25

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Former Executive Pastry Chef Elwyn Boyles recently left our team after a decade of methodical, meticulous artistry. He left an indelible legacy of mentorship and elevated our teams @_tfl_ @perseny to new standards. And even though he's now across the pond, I often say he's the brightest guy I know. . "Legacy and freedom of creativity. Chef has built over the years a belief within the team that respecting and keeping the Legacy left by the chefs and cooks before us should be preserved and carried on, and also at the same time built on and evolved to create something new but rooted in legacy. This allows the restaurant to keep its sense of identity, pass on the knowledge from past generations whilst allowing new chefs and cooks to collaborate, grow, create and develop. . Something simple like a praline bon bon, started more than 15 years ago, with Pastry Chef Claire Clark. The crunch praline filling is still offered at @_tfl_ every day but has been evolved over the years into today’s double praline bon bon. . When we felt the need to add another layer of texture, a smooth praline ganache was added to make turn it into a double praline. When we wanted to give depth of flavor, we started making our own praline paste. When a young pastry cook had some inspiration for a design on the shell, we came up with the Kintsugi-themed decoration. . Even the small things in life can come from legacy and through collaboration and creativity can inspire us all," #ElwynBoyles #TFL25

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The French Laundry's Chef de Cuisine David Breeden has a deep understanding of what it takes to work hard and achieve goals. He takes advantages of opportunities and celebrates them. David was a stagiare @_tfl_ in 2005, parlaying that role into a permanent position as the kitchen’s butcher and later chef de partie. He returned to our team in 2012 after six years @perseny as its Executive Sous Chef. . "When I first arrived at The French Laundry, it was very special for me to just cross the threshold of this restaurant. I didn’t know if I would make it for fifteen days much less fifteen years. So to be able to be here on the 25th anniversary; it’s an absolute blessing. . Continued evolution is what we strive for each day. Chef Keller has empowered us to do this by creating an an environment where learning by mistakes, constantly learning and challenging ourselves, is welcomed. The only thing we have to stay true then is that every single day when we tie on our apron, we commit to doing better than the day before. That process is small and gradual, 1% just be a little better each day. And with that in motion, we can all look forward to the next 25 years. . Whenever we make that guest connection – we converse with them, we prepare a meal for them, we offer them hospitable service, we pour wines for them they have never experienced before, it takes them to a new place. Creating everlasting memories and celebrating with guests is a constant source of joy for me," #TFL25 #DavidBreeden

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After a decade at @_tfl_ Master Sommelier Dennis Kelly left to join @asecviar to open their Michelin starred @protogepaloalto. Dennis enjoyed the sense of community that the Napa Valley sommeliers often experience and his ability to inspire and motivate has lived on through his mentee Erik Johnson. We admired his dedication to studying for the Court of Master Sommeliers -- after hours and always with a cup of green tea before hitting the books. . "What I’ll always cherish about my experience @_tfl_ is the people, both the people we took care of and, most of all, the people that I had the honor to work alongside. The moment I walked into the restaurant for my interview in 2005, I noticed that it was very different from any other restaurant I had worked in. Everyone carried themselves with a level of finesse and professionalism that I had never experienced to that point. I vividly recall recognizing Master Sommelier Paul Roberts as he left the wine cellar. I’ll never forget meeting Laura Cunningham and being offered the opportunity to work with her. Right from the start, I knew that I wanted to be a part of this iconic restaurant. . As Head Sommelier, I was blessed to call some of the wine industry’s most talented professionals part of my team. Among them were Chris Hoel, Alex LaPratt, Garrett Smith, Garth Hodgdon, Aubrey Bailey, Vincent Morrow, Oscar De La Villa Jr., and of course, current Head Sommelier Erik Johnson. It was quite a privilege to see Matt Stamp and Desi Echavarrie earn their Master Sommelier Diplomas as members of my team. . Through it all, the consummate Maître d', Larry Nadeau, was a constant inspiration for my professional career. For more than a decade I marveled at his work ethic, his diplomacy, and his charm. Working alongside Larry every night was a masterclass in hospitality. . What an honor it was to climb on the shoulders of legends in this bastion of culinary excellence," @denniskellyms #TFL25

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Pastry Chef Courtney Schmidig Park: "I remember when I first started working at TFL, I was terrified. I was so afraid of messing something up or unknowingly not following the specific protocols of the kitchen. Was the kitchen clean enough to his standards? Were there any lightbulbs burnt out that hadn’t been noticed or changed yet? Was the food being plated to his satisfaction? These were questions that we (cooks) would all ask ourselves. His demand for high standards had gotten him to where he was in his career and we all respected him immensely for that. . As time went by, I started to see a different side to Chef Keller. His father, Edward, had moved to Yountville and was living next door to the restaurant. He was a total character and beloved by all. One day, I remember him walking into the kitchen during a very busy lunch service and stood there watching all of us work. As I looked around at everyone in the kitchen, I noticed that we all shared the same huge smile on our faces. At that moment, Chef Keller turned the corner and walked up to the pass where food was being plated. He himself had to giggle at the sight of his father just standing in the way of everyone. He asked him if he was hungry and if he wanted some food. His father replied, "I want some chocolate ice cream." . As Chef Keller gently escorted his father out of the kitchen he asked me to make sure we would send some ice cream over to his father’s house. He was always looking out for him and making sure that he got what he needed and that he was happy. I really admired Chef for that because at that same time my father was also caring for my grandfather and I knew what that responsibility entailed. It was important that Ed felt welcome in his son’s kitchen no matter what time of day. For that reason, I am grateful to have had worked for someone who not only demonstrates the highest level of hospitality to his guests but also the highest level of benevolence to his family and those he cares for as well," @c.schmidig #TFL25

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Pastry Chef Milton Abel II @dessertkokken worked with us in 2005-2009 and again with us 2012-2014 with stints @perseny and @nomacph in between. Thoughtful, meticulous, and extremely observant, it's been gratifying to see where the path has taken him including the sharing of his personal story on film with "That's my Jazz" about growing up as the son of Kansas City jazz legend Milton Abel which debuted at the Tribeca Film Festival this past spring. . "I have so many wonderful memories from my time at The French Laundry. My favorite is one of my first times working closely with Chef Keller. Chef purchased 10 cases of fruit and taught me his method for making jam. To start the process, he introduced me to the book “On Food and Cooking” by Harold McGee, which is where he extracted the knowledge to develop this jam making method. We did the math together for pectin and sugar content, we cooked the jam together, we jarred it together. Halfway through the evening he let out an enthusiastic shout “WE’RE JAMMING!” which as a jazz musicians son, I had heard many times before, but never in this context. The experience was hugely impactful and inspiring. . Chef Keller called us the Jammin’ Brothers. This jam would be sold at @BouchonBakery and he personally made sure it was labeled Jammin’ Brothers Jam. Unforgettable. I was so proud he would consider me his brother. I teach his jam method to every pastry member on my team. I will never make jam any other way for the rest of my career. . The French Laundry brought me out of Kansas City and gave me the skills and connections to work anywhere, which in turn brought me to Denmark where I met my wife, and where we are now raising our two kids. The French Laundry is more than just a restaurant. Thomas Keller is more than just a chef. They both changed my life and I’m sure the lives of many others." #TFL25

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With us for a decade from 2002-2012 and growing into the role of Chef de Cuisine, Tim Hollingsworth was intelligent beyond his youthful years. He was composed and a risk-taker; we always appreciated his laid back "California" vibe and style. Winner of "The Final Table," he's now a chef/owner of @otiumla @cjboyds @freeplaydtla. We're so proud of his accomplishments. . "The fact that The French Laundry attracted such an incredible talent from all over world and that became for me, a driving force in the restaurant. There was a level of friendly competition that pushed us all to become better chefs because we knew we were teamed up with some of the best, most ambitious chefs not only in the US but from all around the globe. Because of this, we all would strive to continuously be better and push each other to the next level. Staying up late at night, talking about what dish was next appear on the menu - from the ingredients to the seasons, we basically lived and breathed it. . When coming up with the menu, there was a rule that you could not repeat ingredients; if we had used onions in the beef dish, we could not include onions in the remainder of the nine courses. We chose to operate in this way. Yes, it made things challenging at times, but ultimately, this approach pressed us to be creative. . Because of this, I believe I came out as a much stronger chef. The desire to constantly evolve and push yourself was so prevalent at The French Laundry and sparked the development of so many great chefs." #TFL25

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Pastry Chef Claire Clark and I met at a hotel lobby one afternoon when I was in England. She had been hoping to introduce herself for a pastry chef position we had recently posted. I was so struck by her personality and energy that I made it a point to visit her restaurant that evening and sample her desserts at the Wolseley, where she was working at the time. Needless to say, I left very impressed by the quality and breadth of her execution that I immediately invited her to join us at The French Laundry. It remains one of my best decisions ever. She was with us from 2005-2010. . "My fondest memories of my time at @_TFL_ are of unity, camaraderie and fellowship. Never before have I felt such an important part of a very special family. Everyone from the dishwasher to the Chef de Cuisine was special and all had an unimaginable amount of pride and passion. It was like being in the most disciplined army in the world where everything was as perfect as it can be because the team is united in its work methods, techniques, thought processes and respect. I loved every minute! . I left The French Laundry knowing I would never work in another restaurant like it again in my life, nothing can compare to my time there and the many lessons I learned. I will cherish the memories forever. Its gloriously unique," @cclarkacademy @prettysweetlondon #TFL25

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In the 15 years Erin Tichy spent at @_tfl_ her skills and can-do spirit allowed her to progress from coffee server to manager to Manager of Image & Design for the Thomas Keller Restaurant Group. “The epitome of the woman of "all trades". Erin has grown up in the restaurant from her young start as a coffee server. She quickly moved through most positions within the restaurant with an amazing eye for detail, awareness & a heightened sensitivity for all things French Laundry. She is our resident TFL historian & a true encyclopedia of sorts with design and branding. Her dedication, now at 21 years of service and "no problem", positive attitude has been a true gift and something we are so grateful for, " @lauragcunningham. . “When I came to the Napa Valley from Ohio, I had never worked in restaurants. I was 21 yrs old and had started working in a coffee shop in Calistoga. Kevin Macway, who used to frequent the shop, told me about an opening at The French Laundry where he worked as a Captain. . As part of my training, I had to dine at the restaurant. I was a bit nervous because I knew that the servers brought cleared plates back for Chef Keller’s inspection. At that time in my life, foie gras and caviar were not yet in my repertoire. Chef intuitively knew this and wanted me to experience delicacies to expand my horizon. So he sent out beef tongue and calves brains. Would I be adventurous? You bet. You have to force yourself in these situations to open your mind. It's so important. . Laura and Thomas' trust and belief in you is something I've always appreciated. If you feel passionate about something, show initiative and interest, they give you the tools succeed. Take Finesse Magazine. Chef wanted to do a magazine for our guests and I was ready to try something new. It's since taken off in ways we never imagined and it was trust that propelled me. . I loved the structure and intensity of working at The French Laundry & I loved being part of that team. Those years brought me tremendous joy and growth. It’s where I met my husband Michael Swenton then a sous chef. We now have two young children, Henry & Mabel and it’s because of The French Laundry.” @redtichy #TFL25

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As Corey Lee began what would become an eight-year relationship with our restaurants, the latter half as Chef de Cuisine of The French Laundry, @clee_benu showed maturity and thoughtfulness that belied his age. These traits were emblematic of his character, that sense of clear direction and dedication, a commitment to those around him as well as to his craft and only continues at his three Michelin-Starred Benu and @mbenjaminsf . "I was drawn to The French Laundry, like so many cooks around that time, by the cookbook and its promise of some utopian restaurant nestled in the Napa Valley. I arrived on my first day before dawn and as the sun came up (I had never worked in a kitchen with windows before), I could see hot air balloons on the horizon. Where was I?? . But things got very real from there, and as the day went on and the service neared, I realized very quickly that it was an environment as intense and demanding as any. Those early days working side by side with Thomas in that small, hot kitchen were some of the most challenging times in my career. We logged long hours, were pressured to contribute creatively and the standards were exacting. But The French Laundry delivered more on its promise than I could have imagined–not in spite of its challenges but because of them. . A great kitchen is not something that's inherited or lasts forever, it's something that's tirelessly fostered. You have to work for it, but if you feel like what you're doing is important and you have the opportunity to be impactful, then there aren't enough hours in the day and the work is truly tireless. I always think of The French Laundry as a place that made so many people feel like that and allowed us to achieve more than we ever thought we were capable of. " #TFL25

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Larry Nadeau's strong belief in humanity was evident in how he carried himself and interacted with our guests @_tfl_. He would often say, "it's amazing how much good you can see in people if you pay attention." And pay attention he did for nearly twenty years (1996-2015) as our Maitre d'. With a true desire to ensure guests would have great experiences, he came from a place of listening and giving. Though he's now @edgesonoma, Larry's legacy lives on. . "I had been the Maitre d' for less than a year and was finishing up the last of the reservations for the night. A 9pm two-top had no-showed and I made the kitchen aware that I had attempted to call them several times with no success. No-shows were very rare @_TFL_. So Thomas yells out "LOI" an acronym for last-order-in so every chef working the stations in the kitchen knows how many more fish or meat courses they have left for the evening. . The evening was uneventful but then at a little after 11pm the 9pm reservation couple comes in. Embarrassed and not expecting anything and apologizing for not showing up for their reservation due to a late flight and a dead phone. I’m thinking I want to seat them and send them something as I’m sure they were hungry and had probably looked forward to their dinner. But it was not my call. So I go back to the kitchen and say “Chef, the 9 o’clock deuce is here, what would you like to do?" . Now at this point, every station in the kitchen except cheese and pastry is broken down. Fish has been put away, mis en place discarded, stainless counters wiped down, knives cleaned, drawers emptied and I know this as I look at the other chefs and without hesitation, Thomas says “seat them." . And we sent them the whole nine courses. That’s how I learned what hospitality was. We sat that table at 11pm because it was the right thing to do," @lnadeau4 #TFL25

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Master Sommelier Bobby Stuckey, The French Laundry's first Wine Director led the wine program to new heights. With his charismatic charm and strong fundamentals, he made guests feel at ease and educated them along the way. . "I could fill up an hours worth of tapes of fond memories working for Thomas Keller. From finishing service with him butchering the salmon and leading by example to him inspiring so many young chefs and front of house people to strive for excellence. But I have to say one of my fondest memories was the first time I went to the James Beard Awards with him in 2001 for Outstanding Wine Service. I felt like it was a cross between going to the Oscars and Prom night with Thomas, Laura and my wife Danette all rolled into one and how he ushered us into such a great night with so much fun fanfare. . Thomas, thanks for all the memories and for making everyone so great." #TFL25

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I can't tell you how honored I am to receive this extraordinary award from dear friends from the Maîtres Cuisiniers de France who have always been icons in our profession. All of you represent a profession that is one of sharing, caring, one of nourishment, and one that brings great satisfaction to others. I am very grateful to be standing here today; we all got to where we are through the love and support of family, friends and mentors. Early in my career, I started to study French techniques and became a student of Escoffier, Fernand Point, and Paul Bocuse. If you talk to any American chef of my generation; there is a single book that inspired us: The Great Chefs of France. It was the stories of their camaraderie, families and of how they got to where they are - that inspired us. So to be recognized by the Maîtres Cuisiniers de France is especially meaningful. Merci beaucoup! @mcfusa @acfchefusa @maitrescuisiniers #mcfusa #maitrescuisinersdefrance @chefjld #Jean-Luc Boulay @chefxs #chefchristiandelouvrier @rolandpassot @vuillermetjeanpierre @verpiand @chef.ds #chefdavidwerly #chefericaugusttruglas @jacques_sorci #chefjeanlucroyere #chefalainroussel @chefnicoromo @chefjacky @ericripert @2sailingchefs @guyreuge @oreginensi @gregorypugin #chefsylvainportay @patrickponsaty @baptistepeupion @petiteaupascal @michelpersonnaz @redneckfrog #chefolivierperret @ostraymond @stephanemodat @cheffabricemarcon #JoséMartinez @laurentmanrique @chef_herve_malivert @brunolopez523 @chef_liberatore @pierremarieleprince @chefclaudeletohic @chefpierrelandet #chefdidierlailheugue #laurentkalkotour @christopherjoignant #jeanjoho @kanzuri400 @lucholie @geraldhirigoyen #chefjeanpaulhartmann @sylvain.harribey @chefjosegutierrez @chefbernardguillas #chefericgonzalez @claude_godard #fabiengnemmi @jeanlouisgerin @oliviergaupin @frankgaranger @jferrer.europea @dfeau #chefdominiquefaury @marcehrler @olivier.dubreuil #chefjeanpierredubray @yvan_didelot @sergedevesa @chefodsm #chefdaviddenis @sylvain_delpique #chefpatricedefelice @jeanrobertdecavel #chefyannchupin @cheffreddy1 @antocamin #chefandreburnier @cheferic_la @bbouquin70 @danielboulud @chefboulot @philippebertineau @gbertholon

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Many chefs have passed through the kitchen and have made their own marks on the culinary world. Chef Eric Ziebold is one of them. He joined As The French Laundry @_tfl_ in 1996 as a young commis and left as a Chef de Cuisine during his eight years with us. Determined and committed, @ericziebold saw the restaurant through its early years with great vision and wisdom. . “If you can only imagine what’s it’s like to be together with a group of people all experiencing something for the first time. The excitement, the enthusiasm, the commitment it was infectious. If you can imagine the thrill of experiencing something for the first time, again, and again, and again. . A nine course tomato menu? Sure, why not. Nine course offal menu, ya, we can do that. Start a garden?..... Write a cookbook?.... Imagine being in an environment with limitless opportunity and being surrounded by a group of people with such a singular mind-set; to be great. . And I’m not about to say it was easy, because it wasn’t. I remember going from the fish station to the meat thinking what did I do am I ever going to get this station right? I also remember when I first got promoted to sous chef, and I was trying to “figure it out” I ended up working a shift that was 5:30am-5:30pm the next day. . I gave 110% of myself in my time at The French Laundry. If I had it to do again, I think the only thing I’d do differently is try to figure out how to give 120.” #TFL25

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Welcome home. We’re so thrilled to have Chefs Daisy Ryan, Milton Abel II, Julia Sullivan and Edouardo Jordan returning to Per Se to join Chef Corey Chow for a Legacy Dinner Series July 10-11th. These Chefs have all gone on to realize their dreams and continue to contribute to our profession is remarkable ways. . Reservations at link in bio through @tockhq #PerSe #finedining #NYC #alumni

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Thank you @samuelcochran @archdigest and @condenast for spending time with us and for the thoughtful coverage. And to @simon.rawlings @davidcollinsstudio for the amazing work and collaboration. . https://www.architecturaldigest.com/story/tak-room-nyc . #TAKRoom #NYC #HudsonYards 📷: @a_gaut

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Heartfelt congratulations to the greatest clay court player of all time!!12! #frenchopen #rafaelnadal

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Chef Stephen Durfee. Part of the original @_tfl_ culinary team in 1995. A chocolate master with a clever mind and a very thoughtful chef who embraced our philosophy right away. Of that time @chefdurfee recalls, “We worked hard. Every day was a challenge. But without those challenges, it would have been impossible to grow and mature. I'm so grateful to have had that experience.” #TFL25

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Such great memories of Anthony’s visit with @ericripert, @ruhlman, #chefscottbyran for "A Cook’s Tour." We’ll be reminiscing about this visit and thinking of Tony on #BourdainDay June 25th when we’ll toast his birthday with deep admiration for how he celebrated the power of food to make the world a kinder, more connected place.

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Congratulations @bouchon_bistro @_tfl_ and all the #michelinguideca star winners! You make California proud.

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Getting ready for New York summer dining at TAK Room! We’re now open seven nights a week, and looking forward to welcoming you. . Dinner reservations from 5:30pm - 10:00pm daily in our dining room via #resy or join us in our #stockyard lounge.

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When my father, Edward James Keller, lived in Yountville, he guided the installation of the flag pole in the culinary garden. Having served as a Captain in the Marine Corps, he knew the importance and significance of the flag firsthand. He made sure our teams understood The Flag Code and provided lessons on the raising, lowering and folding of the flag. . Memorial Day. Honoring and remembering those who made the ultimate sacrifice. #memorialday

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Sous Chefs Melissa Caputo and Kelsey Manka at the helm of our kitchen pass today. #itsallaboutfinesse #legacy

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From my early days and throughout my culinary career, it has always been a dream of mine to one day open a restaurant serving an iconic menu from America’s golden era. . Eleven years ago we began iterating, exploring and developing this Continental Cuisine concept. . We started with our pop-up Ad Lib in Napa, CA, opened The Grill on Seabourn, and last year opened The Surf Club Restaurant in Surfside, Florida. And now, we have arrived at TAK Room. . TAK Room references that time when dining out was a social experience and our team is dedicated to reflecting that spirit and making memories for our guests. . The Jumbo Lump Crab Cake is a comforting classic reminiscent of my Maryland childhood and celebrates our approach. #TAKRoom #HudsonYards #NYC

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Giving thanks to a mother’s wisdom and grace. Grateful for their guidance and love. With great appreciation for the TKRG moms working today bringing joy to our guests. Happy Mother’s Day to you!

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Montauk Black Bass, Sugar Snap Peas, Fresno Chiles, English Pea Aguachile, and Armando Manni Extra-Virgin Olive Oil #NYC #PerSe

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Very moved by the #Yountville Veterans Home Association presentation of The Connection Award that honors our shared connection to each other in #Yountville. As USAF Staff Sergeant Edwin Warren said, “Many things divide us, but food unites us.” I couldn’t agree more. Thank you.

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It’s always exciting to collaborate with the Chefs de Cuisine from our restaurants at our seasonal menu meetings.

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Celebrating Silver. On May 1st at 10:00am Pacific, @_tfl_ will release reservations for July and August 2019, including a celebration of @_tfl_ 25th Anniversary. Join us the first week of July for a menu that returns to the classics of 1994. #TFL25 #TFLXXV #LaundryFestival

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Happy Birthday to one of the greatest chefs we know! #alineachicago

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“I believe the world is incomprehensibly beautiful - an endless prospect of magic and wonder.” - Ansel Adams #EarthDay

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Beautiful spring day for @adhoc_addendum annual Easter egg hunt. Great seeing family, friends and team members with their families. #happyeaster

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What an incredible moment. Congratulations to @lauragcunningham @dhmeyer @wguidara @drewnieporent #patrickoconnell @innatlittlewash recipients of the @theculinaryinstituteofamerica #AugieAwards. Thank Dr. Ryan for recognizing these Masters of Hospitality!

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This evening, Laura Cunningham, will be recognized by @theculinaryinstituteofamerica with the prestigious #AugieAward, named for Auguste Escoffier, for her contributions to service and hospitality. An honor much deserved for her tireless commitment to our restaurant teams and guests. . Since the opening of The French Laundry nearly twenty-five years ago, Laura has been a guiding and driving force. . “What I was looking for then, and still do today, was to develop a style of service that is fair and just, respectful and encouraging, creative and nuanced – yet personal. This delivery and philosophy extends to ourselves, each other and our guests. The spirit of generosity is at the forefront and it’s been this spirit that has been the most rewarding. It hasn’t always been easy. There have been obstacles and many missteps. But I have tried over the years to lead with empathy and compassion and integrity.” . Laura established impeccable service and design standards and continues to provide the understated elegance and consistency to our restaurants and bakeries. Her touch points thread throughout—from fine dining to casual dining and special projects—always with a focus on service, excellence and an undeniable attention to detail. . She has helped to develop our voice and vision, bringing each facet of what we do to life. Laura has also continually built community engagement and always works with the proverbial “we” in mind. With her keen aesthetic, she is instrumental in everything we do, curating every detail to produce unique experiences at every turn. . From all of us: thank you. You are our mentor. We are honored to be in the company of your wisdom and grace.

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Tacos de Barbacoa. Braised short rib, cilantro, watercress, salsa avocado. Chef @kaelinulrich Trilling and the incredible @lacalendamex team nourishing the Napa Valley with the spirit of a Oaxacan parade. #lacalenda #buenprovecho