Pleased to be partnering with Henry Liu @CangshanCutlery to begin a new chapter in the world of cutlery. They are known for "beautiful function" and I couldn't agree more. #cangshan #cangshanknife #CangshanCutlery #beautifulfunction
Swimming laps under the Surfside sun. Excited to share inimitable artist Donald Robertson’s @drawbertson original artwork @surfclubrestaurant that combines his illustrative style with archival photographs from @thesurfclubmiamibeach #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpMiamiBeach
Heirloom Tomato from @snugharborccbg with Pine Nuts, Green Olive, Lemon Verbena and Parmesan
Maryland Jumbo Lump Crab Cake @surfclubrestaurant. A Chesapeake Bay tradition that reminds me of my childhood when I started out washing dishes at the Bay & Surf in Laurel, Maryland (run by my mother). The dish washing station was next to where they cooked the blue crabs, so sometimes I helped the chefs.
Melissa Caputo, sous chef @perseny recently returned from a scholarship stagier at Arzak in San Sebastian, Spain. She reflects on her trip and on what it means to be a member of the Per Se team. I remember starting to see her name on service notes and how proud I was to see her commitment. . “I chose Arzak because the restaurant, like the Basque region, has a strong matriarchal influence. Being around so many women chefs was very inspiring to me. At Per Se, we have more female chefs now than ever before, and I think the change in atmosphere and the dynamic of the restaurant has really benefitted from this shift. . This year has been really exciting. Not only am I expediting service, but, on a more personal level, I am expecting my first child. Four years ago, I never expected to rise this far in the kitchen. Initially, adjusting to such a rigorous and demanding kitchen was very difficult. The learning curve at Per Se is steep, but I continue to learn and grow as I help to supervise and manage all aspects of the kitchen. Per Se is a special environment where you can absorb and take so much from it, as long as you are willing to put in the time and effort. . I feel that my Per Se colleagues are my extended family, and I always try to treat them as such. I remember being mildly terrified when I started because of the sheer level of talent, so I am mindful of that adjustment period and reach out to the newer employees as a friendly face, someone they can feel comfortable asking any questions of or advice from. I want more co-workers to feel as comfortable and happy here as I do, so I try to make it feel as “home-y” as a three Michelin starred restaurant can. . My hopes and dreams for my daughter are that I can support her in whatever she wants to do. It was hard for my friends and family to understand why I wanted to become a chef. I graduated from NYU and originally wanted to be a fashion journalist, so to transition to the culinary world was a big jump for them. But those doubts just fueled me more, and I always try to surpass people’s expectations of me.”
Dover Sole Meunière @surfclubrestaurant. A quintessential French dish. Simple and straightforward and yet sublime in flavor. Known as Julia Child’s first meal in France and the most exciting one of her life. It was her birthday earlier this week and we remember her for the way she opened new possibilities and frontiers for American cooks. I’ve often been asked if I was ever nervous cooking for anyone. When Julia would enter the old @_TFL_ kitchen, always through the back door, we would all stand a little straighter. Julia was immediately disarming as she meandered to the different stations and stood on the line—speaking to each cook, inquiring about their preparations whether they were sautéing a piece of veal or glazing a carrot—every curious and questioning. She’d then go into the dining room and we’d all be nervous wrecks. But to prepare a dinner for someone who had influenced and inspired us in such a profound ways was both special and comforting. #BonAppetit #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930
Eye on the prize. True Ribeye Steak from @SnakeRiverFarms, served with shallot confit and finished with sel gris from Brittany, France @surfclubrestaurant. I love this classic dish for its simplicity and quality. www.surfclubrestaurant.com . #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930 📷: @djonesstudio
I am smiling here in Surfside. Excited (and nervous) as we welcome guests for the first time to @surfclubrestaurant. . Returning to Florida is both thrilling and gratifying as it’s been a personal goal of mine to bring Continental cuisine to this historic property that first opened its doors in 1930. . It’s an honor to be part of one of the most recognized locations in the world. We will bring it new life. Like so many other places in the world, this property is truly a magical place, and I am not so much an owner as I am a caretaker. The vision is not to change the spirit of The Surf Club, but to continue to help shape its next chapter. . As we open our doors, we aim to make meaningful memories in the ambiance of a bygone era. Thank you to our teams and partners. Looking forward to building a great history together. . Welcome! . To make a reservation or learn more, please visit our website at www.surfclubrestaurant.com. . #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930 Photo courtesy @thesurfclubmiamibeach
Merci Chef @joel.robuchon for your outstanding contributions to our profession. You were one of the greatest influences for our generation and had a reach that cannot easily be measured. With unparalleled precision, you captivated the culinary audience to reinforce the importance of fine dining and made elevated dining approachable. You also brought higher quality food to consumers and taught a generation about sous vide cooking. Because of you, puréed potatoes reached new heights and became a cult dish. You came out of retirement to give us a unique form of fine dining, allowing guests to sit at a counter and enjoy all the fun and interaction of sitting at a bar while enjoying fine food. Many young chefs today emulate that same format; chefs tables now exist all over the world. You ensured that guests felt comfortable. You paved the way for restaurateurs and influenced cooks like me to pursue their dreams. We honor you. Our thoughts are with your family and culinary teams.
Smoked Trout and Pumpernickel Mille-Crepe with Cucumbers, Dill and Golden Ossetra @regiisova #caviar 📷: @jrodhuth
Celebrating Bastille Day the @bouchon_bistro way 🇫🇷 Bread by Executive Head Baker @francoishiegel #BastilleWithBouchon
It’s one of my favorite times of year when I meet with our teams for open conversations in a Town Hall format. It’s a way to connect with them in an intimate and informal setting to provide updates, acknowledge their hard work and dedication, and to answer questions that are top of mind. When we were kids we were encouraged to raise our hands and ask questions. As we got older we stopped raising our hand for fear of being judged by our peers or colleagues. I find the questions from our teams to be most enlightening.
After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel's refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from The New York Times. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.
Prior to the opening of The French Laundry, Thomas Keller started a small olive oil company called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal-style olive oil and red wine vinegar. Recently, Keller started marketing a line of signature white Limoges porcelain dinnerware by Raynaud called Hommage Point (in homage to French chef and restaurateur, Fernand Point) that he helped design and a collection of silver hollow ware by Christofle. He has also attached his name to a set of signature knives manufactured by MAC.
In 1999, Thomas Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award. In 2004 he published "The Bouchon Cookbook," although he gives most of the credit to Bouchon chef Jeffrey Cerciello. Other cookbooks that he has written or contributed are The Food Lover's Companion to the Napa Valley, Under Pressure: Cooking Sous Vide, Ad Hoc at Home (2009) and Bouchon Bakery (2012). He provided an introduction or foreword to The Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey, "Happy in the Kitchen" by Michel Richard, "Indulge: 100 Perfect Desserts" by Claire Clark (head pastry chef at The French Laundry), the new publication of "Ma Gastronomie" by Fernand Point, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and Brian Polcyn. He is also featured in "My Last Supper" by Melanie Dunea
After the success of The French Laundry, Thomas and his brother, Joseph Keller (currently owner/chef of Josef's in Las Vegas), opened Bouchon in 1998. Located down the street from The French Laundry, it serves moderately priced French bistro fare, with Bouchon Bakery opening next door a few years later (in 2006 Keller opened a branch of the bakery in the Time Warner Center in Manhattan). Keller has joked in the past that the motivation for Bouchon's opening was to give him somewhere to eat after work at The French Laundry. On January 26, 2004, Keller opened his restaurant Bouchon in Las Vegas. On February 16, 2004, Keller's much anticipated Per Se restaurant opened in the Time Warner Center complex in New York under the helm of Keller's Chef de Cuisine, Jonathan Benno. Per Se, which was designed from scratch and custom-built as part of the overall construction process, was an immediate hit on the New York restaurant scene, with reservations booked months in advance and publications including The New Yorker and The New York Times giving rave reviews. The latest restaurant, "ad hoc", opened in September 2006 in Yountville with a different fixed price comfort food dinner served family style every night. Originally intended to be a temporary project while Keller planned his lifelong dream restaurant for the location, serving hamburgers and wine, he decided to make ad hoc permanent and find a new location for the hamburger restaurant due to its overwhelming popularity.
In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York City for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the San Francisco Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. He currently holds seven Michelin stars total: three at Per Se, three at The French Laundry, and one at Bouchon.
Working on the film Spanglish, Keller designed and taught star Adam Sandler to cook what is often called "the world's greatest sandwich", as a plausible Example of what a talented bachelor gourmet might cook for himself. The sandwich resembles a typical BLT, with the addition of a fried egg. In an interview with Vogue Man Arabia he described the BLT as "the perfect sandwich". Keller served as a consultant for the 2007 Pixar animated film Ratatouille, allowing the Producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, "confit byaldi", for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by one of Keller's mentors Guy Savoy in the French version, and Ferran Adrià in the Spanish one).
Keller is the President of the Bocuse d'Or U.S. team and was responsible for recruiting and training the 2009 candidates. The former French Laundry Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semi-finals in 2008, and represented the U.S. in the world finals in January 2009 under Keller's supervision where he placed 6th, equaling the best performance of the U.S. in the contest to date. On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef [Paul] Bocuse calls you on the phone and says he’d like you to be President of the American team, you say, ‘Oui, chef’. He’s the role model, the icon".
In 2012 he announced he was at the point of his career when it was time to step away from the kitchen. The important thing, he said, is to make sure to give to young chefs the right things, the right mentoring because "if we're not truly working to raise the standards of our profession, then we're not really doing our job".