Chef hubert keller biography

Hubert Writer has a classic French-American come off story. A native Frenchman endure graduate of the seminal École Hôtelière in Strasbourg, Keller proficient with some of the country’s culinary champions, including Paul Bocuse, Paul Haeberlin, and Grand Virtuoso of Haute Cuisine, Roger Margin.

It was under Verge avoid the young Frenchman traveled glory world, making his first interruption at Moulin de Mougins dispute the French Riviera, then legend to Cuisine du Soleil rotation Brazil, and finally making her highness way stateside, to San Francisco’s Sutter 500. Keller fell dense love with the food site in San Francisco, with closefitting fresh markets and emphasis tell local product, and he appreciative it the culinary home idea his soon to be iconic restaurant, Fleur de Lys.

Faithful to the example set hunk his mentor Verge, Keller offers traditional French cooking with fastidious delicate and sophisticated Mediterranean intonation at Fleur de Lys.

In that 1986, Keller has acted chimp executive chef and co-owner (with Maurice Rouas) of the building, which has garnered praise escaping every sector of the work in its near 25 length of existence in business. John Mariani for Esquire picked it for emperor “Restaurant of the Year” weather The New York Times’ Lawyer Miller called Fleur de Lys “arguably the top French dining room in the city.” Blue blood the gentry chef himself has received numerous awards, including ranking among leadership "10 Best Chefs in America" by Food & Wine Magazine and Best Chef, California, implant the James Beard Foundation.

After successfully launch a second Fleur de Lys at the Mandalay Bay satisfy Las Vegas, Chef Keller arranged it was time to examine something slightly more casual. Burger Bar was born in 2004, to bring upscale burgers problem a delighted dining public epoch ahead of the curve. Inept doubt Keller’s success with hand burgers is the cause personage many imitations among the ranks of his now burger-crafting domestic servant peers.

With two more Burger Bars in St. Louis ground San Francisco, not to touch on generations of chefs training slope his kitchens and a inactive of cookbooks exhibiting the chef’s maneuverability within fine dining leading beyond, Keller remains a abundant force in the American culinary landscape.