17 Recipes to Make at Home for a Taste of Thomas Keller

Food & Wine began naming Best New Chefs in 1988, and Thomas Keller was among the first group to receive the honor. At that time, he was cooking at his first restaurant, Rakel in New York City; Andrew Zimmern was a line cook there, and Tom Colicchio was a sous chef. Keller left Rakel for California in 1990 when his business partner decided to take the restaurant in a different direction amid an economic downturn. It wasn't long before Keller learned about a certain restaurant space for sale in Napa Valley; in July of 1994, The French Laundry opened its doors.

The James Beard Foundation named Thomas Keller the Best California Chef in 1996; and the Best Chef in America in 1997. By 2003 and 2004, The French Laundry ranked number one among the World's 50 Best Restaurants. Keller went on to open several more restaurants, including Bouchon, Per Se, and Ad Hoc; both The French Laundry and Per Se hold three Michelin stars.

Thomas Keller is known for applying American flavors to French classics. The recipes he's contributed to Food & Wine span the styles found at his various outposts: We have comfort food recipes in the vein of Ad Hoc; inventive, elevated dishes like the ones found at The French Laundry; and even a Bouchon-inspired quiche. Cook your way through this collection of dishes for a taste of celebrated chef Thomas Keller at home.