Thomas Keller Net Worth
|Date of Birth||October 14, 1955|
|Age||66 years old|
|Height||6 ft 1 inch (1.88 m)|
|Net Worth||$130 million|
Thomas Keller Introduction
Thomas Keller is a famous chef, restaurateur, and cookbook author from the United States. He and his legendary Napa Valley restaurant, The French Laundry in Yountville, California, have received several James Beard Organization honors, including Best California Restaurant in 1996 as well as Best Chef in America in 1997.
Thomas Keller Early Life
Thomas Aloysius Keller was born in Marine Corps Base Camp Pendleton on October 14, 1995. When Thomas was a little kid, his parents split, and he and his family relocated to Palm Beach, Florida. Keller began his career as a dishwasher at a Palm Beach restaurant owned by his mother.
Keller’s mother taught him the foundations of cooking, and he quickly developed his culinary abilities. He later served as a cook in Rhode Island as well as began learning French cookery. Following that, Thomas worked as a cook at La Rive, a small French restaurant in New York.
He relocated to Paris for greater prospects because of his outstanding talents and has worked in numerous Michelin-starred restaurants.
Thomas Keller Personal Life
Thomas Keller is married to his longtime lover, Laura Cunningham. Laura has worked at Houghton College for six years as the Assistant Director of Service Opportunities and Resident Filmmaker.
Laura formerly worked as a hospitality manager at The French Laundry. They had been together for a long period of time but never wedded. Thomas as well as Laura got engaged in April 2009, and it appears the pair will marry shortly.
Thomas Keller Age, Height, & Weight
Being born in 1955, on the 14th, of October “Thomas Keller” age is 66 years old as of today date and his height is 6 feet 1 inch tall, (1.88 m), and his weight is 85 kilograms and (187 lbs) in pounds as of 2022.
Thomas Keller Career
Thomas Keller Start his cooking profession at a variety of restaurants around the United States. In 1984, he was hired as chef de cuisine at New York’s La Reserve. Three years later, he founded his first French restaurant, Rakel. The restaurant’s popularity increased when The New York Times gave it a two-star rating.
Keller also served as a consultant as well as a chef in Los Angeles. After obtaining $1.2 million through sponsors, he purchased The French Laundry restaurant in 1994. Furthermore, the restaurant has received various distinctions from throughout the world, such as the James Beard Foundation, five stars from the Mobile Guide, and much more.
Given the completion of the first restaurant, he along with his brother built Bouchon in 1998, followed by Keller’s second restaurant in Las Vegas in 2004. His popularity skyrocketed, causing him to open a second restaurant, Ad Hoc, near Yountville which specializes in family-style dinners. In addition, he created the Per Se restaurant in New York’s Time Warner Center complex.
Keller also started EVO, Inc in 1992, a modest olive oil company that made Limoges porcelain tableware. He is also the president of the Bocuse d’Or USA team and helps with student training. previous French Laundry Chef de Cuisine Timothy Hollingsworth represented the United States in the 2009 World Finals under Keller’s direction.
Keller is also a well-known author, having published numerous cookbooks, such As the French Laundry Cookbook, which was released in 1999. In the same year, he received three International Federation of Culinary Professionals (IACP) awards, along with the “First Cookbook” Honor as well as the Design Trophy.
In 2004, he also released the book “The Bouchon Cookbook.” His previous books include The Food Lover’s Comrade to the Napa Valley, Ad Hoc at Household, Under Pressure: Cooking Sous Vide, and Bouchon Bakery. Keller also served as a consultant for the 2007 Pixar animated movie Ratatouille, in which he played a minor role.
Thomas Keller Awards
Throughout his profession, Thomas has garnered various honors and distinctions. From 1996 through 1997, he was crowned Best American Chef and afterward Best Chef by Bon Appétit Journal.
Keller’s restaurant was named the Top Restaurant for Food by Wine Spectator International in 2000.
In the following years, the renowned Time Magazine declared Thomas to be the Greatest Chef in America. In 2011, he received the Lifetime Achievement Award from Restaurant Magazine, as well as the Chevalier in the French Legion of Honor.
Thomas received the American Academy of Achievement’s Golden Plate Award in 2014.
Thomas Keller Net Worth
Thomas Keller is one of the world’s wealthiest chefs. He has a staggering personal fortune of $130 million. Chef Thomas Keller has made a fortune through his restaurant company and books.
Thomas Keller was born in Napa, California in 1968. Thomas’s mother occasionally hired him as a waiter in one of her restaurants. As a result, he developed a natural fondness for cooking.
Thomas Keller later served as a chef in Rhode Island. He collaborated with Chef Roland Henin when he was here. As a result, he became an expert in French cuisine.
Eventually, he returned to The united states in the year 1984. He began his career in America as a Chef at La Reserve in New York.
Chef Thomas decided to create his own restaurant as a consequence of his desire to be self-sufficient. In 1987, he founded his first restaurant, ‘Rakel.’ Rakel restaurant was awarded two stars by the New York Times for its superb service.
Thomas Keller paid $1.2 million for French Laundry in 1994. The eatery has grown quite popular. French Laundry is ranked number ten on the list of the world’s most expensive restaurants.
Aside from that, the French Laundry has won other prizes. These honors come from the James Beard Foundation, Gourmet publications, The Mobile Guide, and the Michelin Guide.
Thomas Keller has a whopping $130 million in total wealth. He has amassed a fortune via his expertise as a cook. In the United States, he owns eight eateries and two bakeries.
Thomas began his job as a dishwasher and then as a cook at his mom’s Palm Beach restaurant. He subsequently relocated to Rhode Island to work as a chef at a restaurant.
The American chef visited and acquired several cooking techniques from French Master Chef Roland Henin. He put his expertise to use and worked in areas such as La River in New York.