Thomas Keller: One Chef on Two Coasts

The Restaurant Guys

This is a Vintage Selection from 2006

The Banter

The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer?

The Conversation

The Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first. Hear about Chef Keller’s four basic principles he uses to come up with his amazing dishes.

The Inside Track

The Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis’s advice about a new product line?

“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006

Bio

Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. 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.
He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.
There are more than 1.5 million copies of his cookbooks in print.

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