Haute 100 San Francisco Update: Thomas Keller

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Thomas Keller

Our Haute 100 list details the accomplishments of the most influential people in each of our markets—Miami,New YorkLos Angeles, and San Francisco. These people continue to make moves, so rather than waiting for the next Haute 100 issue to come out, we thought we’d provide you with regular updates on those Haute 100 members who are making headlines. America’s top chef Thomas Keller is appointed to the Culinary Institute of America’s Board of Trustees.

Thomas Keller

Category: Creators

Company: Thomas Keller Restaurant Group

Industry: Restaurant

What Made Him Haute: The James Beard Foundation named Thomas Keller Best California Chef in 1996 and Best Chef in America in 1997. In 2005, his New York restaurant Per Se received three Michelin stars. In 2006, The French Laundry in Napa Valley became the first restaurant in the Bay Area to receive three Michelin stars. That made Keller the only American chef (and one of two in the world) to hold two Michelin three-star ratings simultaneously. And don’t forget about Bouchon, Bouchon Bakery and Ad Hoc.

What Makes Him Haute Now: Thomas Keller certainly knows the value of hard work. Growing up, this acclaimed chef had to pave his own road on the way to culinary stardom; when he first began pursuing his interest in becoming a chef, there were very few options for a formal education. He instead had to follow the more traditional route to success, enlisting the help of learned cooks, reading many books and practicing as much as he could. It paid off, of course, leading to become one of the world’s most recognized chefs.

And now, The Culinary Institute of America has offered him a position among the 25 “highly respected leaders in the food industry,” appointing him to the Board of Trustees. This is a huge honor for any chef, as this happens to be the world’s premier culinary college, according to PRNewswire. But the prestigious school declares they are the victorious ones. “Thomas Keller is perhaps the most influential chef in the nation — if not the entire world,” said CIA President Dr. Tim Ryan when he announced the news. “Countless CIA students aspire to work with him, and many more hope to be similarly accomplished one day.”

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