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Kitchen Confidential
Visit New York for a rare chance to learn from Thomas Keller, one of America’s most decorated chefs, in one of the top culinary travel destinations in the world.
Picasso. Austin. Lennon. Bocuse. When the legends of art, literature, music, or food are gone from this world, fans often imagine how they would have spent time with their heroes if given a chance to experience their talent firsthand. Chef Thomas Keller is among the geniuses of American cuisine, revered for his use of exemplary ingredients prepared with classic French technique and executed with arduous attention to detail. He is one of the most decorated chefs in the world, having been named The Culinary Institute of America’s “Chef of the Year,” the James Beard Foundation’s “Outstanding Chef,” “Outstanding Restaurateur,” and “America’s Best Chef” by Time magazine. His influence is pervasive among the finest restaurants around the globe.
Chef Keller’s culinary career began at a young age, taking him from Palm Beach, Florida (where he worked with his mother), to France, and then eventually New York, where he opened his first restaurant in 1986. But it was his move to California that inspired Chef Keller to create an experience that forever changed the landscape of American dining.
In 1994, Chef Keller took ownership of The French Laundry in Yountville. He quickly garnered nationwide acclaim, transforming the restaurant into what food critic Ruth Reichl then called “the dream come true” and “the most exciting place to eat in the United States.” Today, The French Laundry remains a three-star-Michelin landmark, one of the rare few destination restaurants in the U.S.
After two decades of success with The French Laundry, Keller returned to New York and opened Per Se in 2004. Also a three-Michelin-starred restaurant, Per Se features Chef Keller’s daily tasting menu with signature dishes such as Oysters and Pearls, complemented by an award-winning wine list of more than 2,000 bottles.
“In the end, a great meal is not about the food and wine. A great meal is an emotional experience,” writes Chef Keller on his restaurant’s philosophy. “A great meal is not one that just fills you up. A great meal is a journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.”