Thomas Keller at Per Se

Bio

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 within the hospitality profession.

Accolades

  • Seven total stars
    Michelin Guide
  • America's Best Chef
    TIME Magazine
  • Best Restaurant in the World (French Laundry)
    Restaurant Magazine
  • Outstanding Chef
    James Beard Foundation
  • World's 50 Best Restaurants (French Laundry, Per Se)
    San Pellegrino
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Alain Allegretti reviews Oysters & Pearls at Per Se
$$$$ | French/Belgian
Midtown West, Hell's Kitchen
7 Reviews
"The caviar and pearls are the perfect marriage of seafood in the mouth, and the egg yolk sabayon does a wonderful job of bringing it all together."
Chef Roy Choi reviews Truite aux haricots verts et amandes at Bouchon Bistro
$$$ | Breakfast/Brunch, | French/Belgian
Central Los Angeles
1 Review
"I go to Bouchon for the trout that comes with some perfect green beans. The beans are perfectly trimmed, bright green, blanched, salted, and slightly crunchy. I get it along with the oysters and champagne (although I really go to get that warm, free baguette and soft butter with the little red Bouchon paper logo on top)."
Chef Shaun Hergatt reviews Salmon Cornet at Per Se
$$$$ | French/Belgian
Midtown West, Hell's Kitchen
1 Review
"This salmon tartare with crème fraîche has always been a favorite of mine. Such a classic flavor profile really shows the art of simple perfection."
Chef Mark Gordon reviews Fish n' chips at ad hoc
$$$ | Modern, | American
Yountville
1 Review
"This is perfect fish of halibut lightly coated in a crispy exterior with thin chips of small potatoes, mashed sweet peas, lemon, and mint."