Thomas Keller Net Worth is$30 Million
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Profession: Chef
Date of Birth: Oct 14, 1955
Country: United States of America
Thomas Keller is a restaurant owner, chef and author with a net worth of $30 million. Thomas Keller earned his net worth through his restaurant businesses, as an award winning chef, as well as author of his own cookbook "The French Laundry Cookbook," and as a consultant for the film " Spanglish," and for pixar's "Ratatouille," as well as his cameo appearance as a restaurant patron. He was born in Camp Pendleton, Oceanside, California U.S.
Thomas Keller (born October 14, 1955) 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 for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the 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.
Born at Camp Pendleton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a restaurateur, Thomas was the youngest of five boys. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club (www.pbyc.com), starting as a dishwasher and quickly moving up to cook. It was here he discovered his passion for cooking and perfection in a 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 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 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, who would drop by on occasion

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Posted: December 12, 2017, 2:58 pm
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