Chef and proprietor of Thomas Keller Restaurant Group (TKRG), United States, Michelin 3-starred
Thomas Keller is the chef and proprietor of several restaurants in California and New York: The French Laundry and Per Se, as well as Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He then relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He then went back to the United States where he opened his first restaurant. Keller is also the author of five cookbooks, of which more than one million copies are in print.
“Our culinary gardener at The French Laundry likens this herb to the bass notes of a song–a foundation that keeps the beat and guides the tone. We use thyme for its ability to enhance and balance profiles. And it's a pleasure to grow and harvest, as perennial thyme has the ability to withstand the winter frost and summer heat of the Napa Valley. In this recipe, a brilliant Cabernet, mushrooms from the valley floor and the freshly harvested thyme of Provence–as an extract–become a trinity of flavors rooted in the land.”