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Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm Thomas Keller within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Speech Topics Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” TED Talks Awards. In 2012, he was inducted into the Culinary Hall of Fame. Entrepreneur In 1994, Keller took ownership of The French Laundry in Yountville, quickly Chef garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Celebrity Bouchon Bakery following five years later, both within walking distance of The French Laundry. The other restaurants in the group include his family-style restaurant Ad Hoc, also located in Yountville, Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian Hotel in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept, Bar Bouchon, in an adjacent space. In May 2011, Keller opened Bouchon Bakery in New York City’s iconic Rockefeller Center, followed by another unveiling of Bouchon Bakery in Beverly Hills later that August. In December 2012, he simultaneously opened two additional locations of Bouchon Bakery at The Venetian Hotel in Las Vegas. Keller is the author of five cookbooks, more than one million copies of which are in print. His award-winning The French Laundry 901.754.9404 www.executivespeakers.com.

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La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET
PRIVATE DINING, CATERING & EVENTS La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET LOCATION 6518 Washington Street Yountville, CA 94599 ABOUT La Calenda is located in the heart of Yountville and takes its name from a Oaxa- can parade that traditionally kicks of weddings, graduations and other community celebrations. True to its festive inspiration, the restaurant is meant to be a cheerful gathering place that fosters a spirit of togetherness. DESIGN With vibrant color and whimsy, the spirit of “Calendas” extends to the restaurant’s interior design. Dallas-based Event Designer Todd Fiscus and his team produced the décor, sourcing textiles, furniture and tiles throughout Mexico with reverence to the textures, colors and the country’s history. The dishware is sourced from various Mexican artisans, including colorful hand-blown recycled glassware from Oaxacan studio Xaquixe, and Guamchil wooden plates made by Salvador Cabaas Avilés in the state of Guerrero. FOOD & BEVERAGE With a culinary program led by Chef de Cuisine Kaelin Ulrich Trilling, La Calenda combines traditional Mexican food and fixtures in a family friendly environment. Drawing on the freshest and highest quality ingredients available, and employ- ing traditional cooking methods, the restaurant features dishes from Chef Kaelin’s native Oaxaca while casting a glance across a range of Mexican regional cuisines. La Calenda also features a full-service bar specializing in tequilas, mezcals, and beer, as well as a finely curated list of local and Mexican wines. PROPRIETOR Thomas Keller CHEF DE CUISINE Kaelin Ulrich Trilling GENERAL MANAGER Eric Jeferson EVENTS The La Calenda team will work with you to customize an event that is memorable for you and your guests, including birthday celebrations, rehearsal dinners, casual happy hours, wine dinners, corporate events, and luncheons.
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PRIVATE DINING WE THANK YOU for Considering Per Se for Your Special Occasion and Are Happy to Present You with Our Private Dining Options
PRIVATE DINING WE THANK YOU for considering Per Se for your special occasion and are happy to present you with our private dining options. We want to ensure that your event creates the most memo- rable experiences for you and your guests. Our goal is to work with you in personaliz- ing your event and offering you options that will complement your needs. Once you have reviewed the enclosed private event infor- mation, please do not hesitate to contact the private dining department to arrange a tour of the private dining rooms, or simply to ask any questions you might have. Per Se Private Dining: 212.823.9349 OPENED IN 2004 by Chef Thomas Keller, Per Se is located at Ten Columbus Circle on the fourth floor of the Time Warner Center and features strik- ing views of Central Park and Columbus Circle. The three-star Michelin restaurant offers contem- porary American cuisine with traditional French influences. THE PER SE EXPERIENCE is founded on the nine-course tasting menu, enjoyed every evening by guests in our Main Dining Room. For private events at Per Se, we recognize the need for a more tailored experience. You may select from a variety of tasting menu formats including the four-, five-, seven- and nine-course menus. Our chef is happy to design a personalized menu for your event inspired by the freshest products available at the market and from our purveyors. THE PRIVATE WEST ROOM The West Room accommodates up to 66 guests for seated events or 120 guests for standing receptions. The room was designed to offer an elegant space reminiscent of a Parisian living room.
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Cuisine: French, Seasonal Bistro Fare Hours of Operation: Brunch
Cuisine: French, seasonal bistro fare Hours of Operation: Brunch: Fri – Sun, 8 a.m. – 2 p.m. Dinner: Thursday – Monday, 5 p.m. – 9 p.m. Chef/Owner: Thomas Keller Executive Chef: Josh Crain Chef de Cuisine: Peter Clark Pastry Chef: Scott Wheatfill Description: Bouchon’s quintessential bistro fare changes with the seasons, and though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar. The restaurant’s cuisine is complemented by an extensive, international wine list. Each day, additions to the menu are hand-written on blackboards throughout the restaurant. Patio dining: This breathtaking patio is hidden from the Las Vegas Strip and surrounded by lavish gardens, fountains, and the Venezia pool. Most popular for breakfast and brunch, and the perfect place for delightful meals after sundown. Designer: Adam D. Tihany. Regarded as one of the world’s preeminent hospitality designers and named one of the greatest American interior architects by The New York Times. Design Features: Modeled after the bistros in Paris, Bouchon features a vibrant environment with classic mosaic floor, a magnificent pewter bar, antique light fixtures, and hand- painted murals by French artist Paulin Paris. Seating Capacity: Main Dining Room: 128 Private Room: “Point”: 6; “Bocuse”: 24 Patio: 40 Total seating capacity: 168 Attire: Smart Casual Price Range: Appetizers: $10 - $20 Main dishes: $25 - $60 Reservations: Recommended Phone: 702.414.6200 Location: Venezia Tower Website: Bouchon at The Venetian Resort Fun Facts: All the breads, pastries and desserts are made fresh daily at Bouchon Bakery, Chef Keller’s Parisian-style bakery.
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Ad Hoc Fried Chicken Night Schedule
Ad Hoc Fried Chicken Night Schedule Ric overplying miserably if unsightly Andri ingests or collectivizes. Nolan is alphabetically injectable after unvulnerable Bert hyalinize his mantras besiegingly. Christianly Wilfrid rebores some lunge and cannonade his taels so besides! Then three additional dishes arrive, including a piece of yellowtail collar topped with uni. The restaurant, which features great cocktails, has evolved and become more focused in the past three years. Sprouts are nutrition powerhouses and you may not have realized how easy they are to grow at home! California state are some reason cupcakes had a magnum of ad hoc fried chicken night schedule, enabling things that you get it can get a few months ago, two years as inspiration for our audiences come. Tickets, which must be purchased in advance, are offered online on the first of each month. He was born and raised in San Francisco, and while he has learned precision and respect from his mentors, he adds a modern perspective. Napa Valley restaurant devoted to family meals. First of all, the menu for the day listed White Chocolate Mousse with a chocolate brownie as the dessert. Never did we want for anything, and he came by just enough to make us feel like he actually cared what we thought of the food. Diners order at a counter, then walk through part of the kitchen to either a covered patio or one of several picnic tables in back. Segment snippet included twice. Adriano Paganini, who also owns Beretta, Lolinda, Flores, Belga, Delarosa and Super Duper, among others, found the perfect chef in Freedom Rains, who masterminds the daily menu.
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Private Dining Brochure
PRIVATE DINING WE THANK YOU for considering TAK Room for your upcoming special occasion. We are happy to present you with our private dining options and want to ensure that your event creates the most mem- orable experiences for you and your guests. Our goal is to work with you in personalizing your event and offering you options that will complement your needs. Please do not hesitate to contact us with any questions you may have or to arrange a visit of the restaurant. TAK Room Private Dining: [email protected] THE TAK ROOM EXPERIENCE Located at Hudson Yards, TAK Room is a new restaurant from Chef Thomas Keller, serving Continental cuisine in an atmosphere of throwback style and glamour. A place where we pay tribute to the restaurants of a by- gone era while taking a more contemporary approach. A restaurant designed for the ages. For Private Events, our dedicated team will tailor the TAK Room signature style of service and cuisine to meet your needs. THE PAVILION The Pavilion accommodates up to 50 guests for a seated lunch or dinner. The room’s floor to ceiling windows offer breathtaking views of Thomas Heatherwick’s Vessel. Nostalgic luxury meets a modern day vision to capture the essence of a timeless era. The mood is derived from a spectrum of greens and cast glass. Tangelo trees provide a fruitful accent to the room. > > > THE PAVILION | MAIN DINING ROOM > RESTAURANT BUYOUT For events larger than 50 guests we offer exclusive access to TAK Room for a buy- out. The restaurant can accommodate up to 150 guests for a seated dinner, or up to 400 guests for a standing reception.
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Thomas Keller Restaurants
Thomas Keller Restaurants Yountville, CA “It’s one of those pieces of equipment I now cannot work without in the kitchen.” Thomas Keller, Chef/Proprietor Precision, Consistency, Excellence Thomas Keller Restaurants Thomas Keller, Chef/Proprietor of The French Laundry in the > The French Laundry, Yountville Napa Valley, is among the most acclaimed chefs in the world and > Per Se, New York the only American-born chef to hold multiple three-star ratings > Bouchon Bistro, Yountville and Las Vegas from the Michelin Guide. Renowned for his impeccable culinary > Bouchon Bakery, Yountville, New York, skills, exquisite ingredients and exacting standards, he relies on Las Vegas fundamental kitchen equipment that allows the use of a variety of > Ad Hoc, Yountville skills and cooking techniques. > The Surf Club Restaurant, Surfside With hospitality at the forefront, Chef Keller’s restaurants strive to deliver a memorable dining experience. The chefs at each restaurant pay special attention to even the smallest detail, so that every guest leaves happy. “That’s what cooking is all about,” stated Chef Keller. “We strive for precision in our cooking, in our kitchens and in our restaurants, and RATIONAL has become one of those fundamental pieces of equipment that we rely on.” Thomas Keller, Chef/Proprietor The RATIONAL Solution RATIONAL was the first combi oven Chef Keller used in Benefits the 90s, and it has featured prominently in his kitchens ever > iCookingControl: since. Combi technology and the dynamic cooking range it Intelligent cooking processes ensure provides has been instrumental in his cooking techniques. that there is no need for monitoring. “The RATIONAL SelfCookingCenter® has given us the ability > Efficient CareControl: to be dynamic with our dishes and develop a menu that is Automatically cleans and descales, continually evolving,” Chef Keller said.
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The French Laundry Informational Packet
The French Laundry Informational Packet History of The French Laundry Now & Then In the spring of 1992, Thomas Keller visited Yountville, in the Napa Valley, to see The French Laundry. As he walked into the restaurant's quaint courtyard, he knew it was where he had been headed throughout his career. The French Laundry, a 1600-square-foot structure, constructed from river rock and timbers, was built in 1900 by Scottish stonemason Gus Clark for Frenchman Pierre Guillaume. It was built as a saloon; however, a 1906 state law forbidding the sale of alcohol within a mile of the Veterans Home precipitated Guillaume's sale of the building. After the sale and at times during its history, the building has served as a residence and at one point, a brothel. During the 1920's, it was owned by John B. Lande and his wife, who operated a French steam laundry, the "French” because of the high degree of skill associated with the service. In 1978, Don Schmitt, a longtime resident of Yountville and the town mayor, and his wife Sally, renovated the decrepit structure into a one-seating, fixed-menu restaurant. In 1994, Chef Keller purchased the restaurant. Today, The French Laundry is a member of French-based associations Relais & Chateaux, Traditions & Qualité and Les Grandes Tables du Monde. These organizations are recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence. The French Laundry was awarded four stars from the San Francisco Chronicle and three stars from The Michelin Guide. Thomas Keller Chef and Proprietor Thomas Keller is renowned for his culinary skills and his exceptionally high personal standards.
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CUP4CUP CO-FOUNDERS, CHEFS THOMAS KELLER and LENA KWAK, APPEARING at WINTER FANCY FOOD SHOW Cup4cup Co-Founders Will Preview Two New Gluten-Free Mixes
Media Contact: Lindsay Smith The Brooks Group [email protected] 212-768-0860 CUP4CUP CO-FOUNDERS, CHEFS THOMAS KELLER AND LENA KWAK, APPEARING AT WINTER FANCY FOOD SHOW Cup4Cup Co-Founders will Preview Two New Gluten-Free Mixes World-renowned Chef, Restaurateur, and Co-Founder of Cup4Cup, Thomas Keller, and Cup4Cup President and co-founder, Lena Kwak will appear at the Winter Fancy Food Show, at the Moscone Center in San Francisco, CA on January 19-21, 2014. Chef Keller will make a special appearance at the company’s booth (#620) on January 20th from 11am-1pm and will be available to discuss new products, and the future of Cup4Cup. Chef Keller worked closely with Lena as she refined their proprietary blend of multipurpose gluten-free flour, the original Cup4Cup, and set about making it available to a larger audience. Chef Keller continues to mentor Kwak through the evolution of the brand. While developing products to meet the growing needs of the market, together they strive to set industry standards with exceptional quality, performance and taste. Chef Keller and Lena will showcase two recently released gluten-free mixes, the Pancake and Waffle Mix ($5.95/8.7 oZ. bag) and Chocolate Brownie Mix ($8.95/ 14.25 oz. bag), the latter of which is the brand's first dairy-free product. They will also preview a new, Wholesome Cup4Cup blend, which is expected to hit retailers in late spring. ABOUT CUP4CUP: Cup4Cup A complete blend of multi-purpose, gluten-free flour was developed by Chefs Thomas Keller and Lena Kwak at The French Laundry.
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The Phoenix and the French Laundry | People | News & Features | Wine Spectator Page 1 of 9
The Phoenix and the French Laundry | People | News & Features | Wine Spectator Page 1 of 9 Home > Magazine Archives > Apr. 30, 2010 Issue > People The Phoenix and the French Laundry Thomas Keller's rise from the ashes of failure to create America's greatest restaurant Harvey Steiman Issue: April 30, 2010 On a warm July evening in 1994, Thomas Keller threw open the doors to The French Laundry. It had taken him 19 months to raise the money to buy it, exponentially longer than he'd expected, during which time he constantly dreaded losing it. Some smart chef or real estate investor, he knew, could sweep in and snatch up the 19th- century building where he hoped to create a restaurant and find success at last. He loved the building in Yountville, in the heart of Napa Valley. At various times in its life it had served as a saloon, a bordello, a residence and a steam laundry. Keller had big plans for it, imagining a great country restaurant in America like the French home of his culinary hero, Fernand Point. But Keller had failed at his two prior assignments. Despite good reviews, his first restaurant, Rakel, in New York, had closed in 1990 after less than five years, deep in debt. (A lien for $176,000 in unpaid sales taxes had nearly prevented him from getting a much-needed loan for the new restaurant.) Then, in 1992, Keller was fired from a job as executive chef at Checkers Hotel in Los Angeles. He could not afford another failure, he believed, or no one would ever take a chance on him again.
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Thomas Keller by Lucy Gordan 2/29/08 1:25 PM
Thomas Keller by Lucy Gordan 2/29/08 1:25 PM Home Epicurean Tasting Room Epicurean Traveler TOM KELLER: Discussion Resources AMERICA’S SUPER CHEF Contact Us Site Map Media Kit Bay Area Wine Writers Links Meadowood Napa Valley interview © 2007 by Lucy Gordan Beautiful Setting, Gracious Hospitality, Reserve Your Stay New York City, November 5, 2007. www.Meadowood.com The youngest of five boys, Thomas Keller was born on October 14, 1955 at Camp Pendelton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a restaurant manager. Four years after his parents divorced, the family moved to Palm Beach, Florida. AZ Culinary Team Building During his teenage summers Keller worked at the Palm Beach Yacht Club, where he discovered his passion for Create a unique and fun cooking, and at the Dunes Club in Rhode Island under the guidance of the French-born chef Roland Henin. Later experience Reveal the Henin recommended him to the owners of a small French restaurant called “La Rive” in the Catskills. After three Iron Chefs in your group years, when his attempt to buy “La Rive” failed, Keller took off for New York City and Paris where he apprenticed in www.classiccooking.net several Michelin-starred restaurants. Keller returned to the States in 1984 and with a partner in 1987 opened “Rakal,” a favorite with Wall Street yuppies. Amsterdam nightlife Its refined and very expensive French cuisine won him a two-star review in The New York Times, but its success What's new, hot, hip and waned when the stock market bottomed out.
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(707) 754-4195 [email protected] Silverado Resort & Spa Media
TKRG Media Contact: Michelle Lipa (707) 754-4195 [email protected] Silverado Resort & Spa Media Contact: Julie Maurer (707) 257-5408 [email protected] Tim LeRoy (312) 451-7679 [email protected] EMBARGOED RELEASE UNTIL JANUARY 12, 2015 8:00 AM PST Thomas Keller Restaurant Group (TKRG) and Silverado Resort & Spa Tee-Up for Extra Courses in 2015 TKRG Hosts Ad Lib, a Casual Pop-Up, at Napa Valley’s Silverado Resort and Spa Yountville, Calif. (January 12, 2015)—The Thomas Keller Restaurant Group (TKRG) will host a new, temporary restaurant concept, named Ad Lib, in the space known as The Royal Oak at Silverado Resort and Spa beginning Wednesday, January 21. Ad Lib is a casual pop-up focused on classic American dishes prepared with the same quality ingredients and execution guests have come to expect from TKRG’s restaurants. The temporary restaurant will serve dinner Thursday through Monday from 5:00 p.m. – 9:00 p.m. and reservations can be made at www.adlibroyaloak.com or by calling (707) 754-4148 “2015 is gearing up to be quite a momentous year for our restaurant group and the Ad Lib pop-up at Silverado’s Royal Oak is an exciting kick off to the year ahead,” said Keller, Chef/Proprietor, TKRG. “It is always inspiring to see our plans come to life and this simple concept of traditional, straightforward food is no exception to that.” “Few things are as synonymous with Napa Valley as food, wine and golf,” said Johnny Miller, Golf Hall of Famer and Co-owner, Silverado Resort and Spa.
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PRIVATE DINING WE THANK YOU for Considering Per Se for Your Special Occasion and Are Happy to Present You with Our Private Dining Options
PRIVATE DINING WE THANK YOU for considering Per Se for your special occasion and are happy to present you with our private dining options. We want to ensure that your event creates the most memo- rable experiences for you and your guests. Our goal is to work with you in personaliz- ing your event and offering you options that will complement your needs. Once you have reviewed the enclosed private event infor- mation, please do not hesitate to contact the private dining department to arrange a tour of the private dining rooms, or simply to ask any questions you might have. Per Se Private Dining: 212.823.9349 OPENED IN 2004 by Chef Thomas Keller, Per Se is located at Ten Columbus Circle on the fourth floor of the Time Warner Center and features strik- ing views of Central Park and Columbus Circle. The three-star Michelin restaurant offers contem- porary American cuisine with traditional French influences. THE PER SE EXPERIENCE is founded on the nine-course tasting menu, enjoyed every evening by guests in our Main Dining Room. For private events at Per Se, we recognize the need for a more tailored experience. You may select from a variety of tasting menu formats including the four-, five-, seven- and nine-course menus. Our chef is happy to design a personalized menu for your event inspired by the freshest products available at the market and from our purveyors. THE PRIVATE WEST ROOM The West Room accommodates up to 66 guests for seated events or 120 guests for standing receptions. The room was designed to offer an elegant space reminiscent of a Parisian living room.
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