Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco, California), Fleur by Hubert Keller (Las Vegas, Nevada), and Burger Bar (San Francisco, Las Vegas, and St. Louis, Missouri). His imaginative, modern French cuisine has received numerous awards, and he is regarded as one of America's most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances, including his own...See more
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco, California), Fleur by Hubert Keller (Las Vegas, Nevada), and Burger Bar (San Francisco, Las Vegas, and St. Louis, Missouri). His imaginative, modern French cuisine has received numerous awards, and he is regarded as one of America's most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks and media appearances, including his own "Secrets of a Chef "cooking show (PBS), and "Top Chef, Top Chef Masters, Top Chef All-Stars, " and "Top Chef Just Desserts "(Bravo). Growing up in Ribeauville, Alsace, France, Chef Keller's passion for the culinary arts ignited early. By 16, Chef Keller knew he wanted to become a professional, and worked as an apprentice under some of the greatest French chefs--Paul Haeberlin, Gaston Lenotre, Paul Bocuse, and Roger Verge. For nearly 10 years, he worked throughout France and South America. In 1982, Verge sent him to San Francisco, to open Sutter 500. In 1986, Chef Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys, which quickly became known as one of the best restaurants in the country. In 2004, Chef Keller was invited by Mandalay Bay to Las Vegas to re-create his San Francisco Fleur de Lys. The partnership also resulted in the first Burger Bar in 2004. A second Burger Bar opened in 2007, in Lumiere Place Casino & Hotels in St. Louis. A third Burger Bar opened in 2009, on the sixth floor of Macy's Union Square in San Francisco. More Burger Bars are on the drawing board. Keller, sensitive to the changing tastes of the Las Vegas dining public, reimagined his original restaurant and, in 2010, created Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world. Chef Keller is internationally known for his innovation and creativity and has long been considered a "chef's chef." He has won numerous awards, including the James Beard Foundation's Best Chef: California, and has been elected to the foundation's prestigious Who's Who of Food and Beverage. "Food & Wine "magazine tapped him as one of the Top Ten Chefs in America, and "Restaurants & Institutions" gave him its Ivy Award. Chef Keller has cooked for several U.S. presidents and was the first guest chef invited to the White House to personally prepare his sophisticated, healthy menus for President Clinton and his family. Chef Keller is also known for his performance as a judge on "Top Chef, " as well as for his grace-under-pressure performance as a contestant in the first season of "Top Chef Masters "on Bravo. His relationship with the "Top Chef f"ranchise continued in 2011, particularly as a judge on "Top Chef Just Desserts." He appears frequently in the media, including appearances on "Today" and "Live! with ""Regis and Kelly" on NBC; "Rachel Ray Show "and" Good Morning America, "as well as a new reality show, " The Big Time, "on ABC;" T""he Real Housewives of Orange County "on Bravo;" "plus the Travel Channel, the Food" "Network, and Fox TV. The third season of Chef Keller's "Secrets of a Chef, "produced by Marjorie Poore Productions and sponsored by Cuisinart, began airing in the fall of 2011. A truly original cuisine featuring contemporary French cooking with Mediterranean accents has emerged from Keller's rich and varied career. He observes classic French principles and maintains a California-style commitment to health while incorporating the culinary traditions of Alsace, Brazil, and San Francisco. Accordingly, he pioneered a six-course vegetarian menu for Fleur de Lys, making it the first fine-dining American restaurant to offer this option. His healthful... See less
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