Thomas Keller

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6d
The Globe and Mail
Serious chocolate: Toronto bean-to-bar masters getting rich, not wealthyknown for their voluminous red beards. They took on major wholesale customers,
Serious chocolate: Toronto bean-to-bar masters getting rich, not wealthy
The Globe and Mail / Posted 6 days ago
known for their voluminous red beards. They took on major wholesale customers, published a well-received cookbook (the chef Thomas Keller wrote the foreward), and opened boutique shops in Brooklyn and London, complete with glassed-in production... Read more
8d
The China Post
The Flynn McGarry wayby the U.S. food authority Zagat for the Greater Los Angeles Area. The young ch
The Flynn McGarry way
The China Post / Posted 8 days ago
by the U.S. food authority Zagat for the Greater Los Angeles Area. The young chef often cites Daniel Humm, René Redzepi and Thomas Keller as cooking inspirations.The first cookbook he bought was by Thomas Keller, "The French Laundry Cookbook." It... Read more
9d
Variety
Emmy Parties 2016: CAA, UTA, WME and Gersh Celebrate Nominees and New Seasonfrom WME’s gathering. Bouchon was packed with A-listers who wound their way th
Emmy Parties 2016: CAA, UTA, WME and Gersh Celebrate Nominees and New Season
Variety / Posted 9 days ago
from WME’s gathering. Bouchon was packed with A-listers who wound their way through every nook-and-cranny of the famed Thomas Keller eatery. Showrunners “Better Call Saul’s” Peter Gould talked up production for season three of his AMC hit and... Read more
11d
The Seattle Times
Copine: a welcome addition to Seattle’s fine-dining menuhe honed over a career at restaurants like Masa’s, La Folie and Michael Mina in
Copine: a welcome addition to Seattle’s fine-dining menu
The Seattle Times / Posted 11 days ago
he honed over a career at restaurants like Masa’s, La Folie and Michael Mina in San Francisco, at Taillevent in Paris, at Thomas Keller’s Per Se in New York City, and right here in Seattle where the Eugene, Ore., native started his career at The... Read more
14d
USA Today
Made in Virginia: Flavors only found in Richmondgreens. The adept addition of micro greens (like sunflower shoots) — which Bund
Made in Virginia: Flavors only found in Richmond
USA Today / Posted 14 days ago
greens. The adept addition of micro greens (like sunflower shoots) — which Bundy first cultivated when he worked for Thomas Keller — adds condensed flavor and a nice crunchiness to his dishes. Cap off your epic meal with the chocolate... Read more
19d
Sports Business Daily
Minding My Business With Sports Business Week Founder Russell Scibettifor one good place to go. I started doing that a few years ago when I was stuck
Minding My Business With Sports Business Week Founder Russell Scibetti
Sports Business Daily / Posted 19 days ago
for one good place to go. I started doing that a few years ago when I was stuck in L.A. for a night -- I went to Bouchon, a Thomas Keller restaurant, and ever since then I make it a point to try something local when I hit the road. If I had one meal... Read more
21d
Detroit Free Press
Rock City Eatery aims to grow up in Midtownit was also the first restaurant he’d ever worked in. You don’t need formal tr
Rock City Eatery aims to grow up in Midtown
Detroit Free Press / Posted 21 days ago
it was also the first restaurant he’d ever worked in. You don’t need formal training to be a culinary star. Just ask Thomas Keller or Tom Colicchio. But most successful chefs plied their trade toiling in lesser roles in the hot kitchens of... Read more
21d
New York Post
Real estate tycoons’ Top 7 fall projectspoint of the vast public plaza at Hudson Yards, which is to include Neiman Marc
Real estate tycoons’ Top 7 fall projects
New York Post / Posted 21 days ago
point of the vast public plaza at Hudson Yards, which is to include Neiman Marcus and a selection of restaurants curated by Thomas Keller. Related CEO Stephen Ross says the hush-hush work of art will “become to New York what the Eiffel Tower is to... Read more
21d
The Border Mail
Asian specialist finds balance on the BorderPied de Cochon in Montreal, it’s Quebec fare. I ate there seven nights in a row
Asian specialist finds balance on the Border
The Border Mail / Posted 21 days ago
Pied de Cochon in Montreal, it’s Quebec fare. I ate there seven nights in a row. Per Se in New York City is amazing. Chef Thomas Keller is my cooking hero. What's your favourite cooking utensil? My knife (Konosuke) and wok. What did you have... Read more
21d
The Courier
Asian specialist finds balance on the BorderPied de Cochon in Montreal, it’s Quebec fare. I ate there seven nights in a row
Asian specialist finds balance on the Border
The Courier / Posted 21 days ago
Pied de Cochon in Montreal, it’s Quebec fare. I ate there seven nights in a row. Per Se in New York City is amazing. Chef Thomas Keller is my cooking hero. What's your favourite cooking utensil? My knife (Konosuke) and wok. What did you have... Read more
22d
The New Yorker
Pete Wells Has His Knives OutSifton, his immediate predecessor. Sifton was also the last critic to have revi
Pete Wells Has His Knives Out
The New Yorker / Posted 22 days ago
Sifton, his immediate predecessor. Sifton was also the last critic to have reviewed Per Se, a restaurant opened in 2004, by Thomas Keller, who made his name with the French Laundry, in the Napa Valley. In 2011, Sifton described Per Se as “the ideal... Read more

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