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Thomas Keller

FOOD
July 16, 2008 | Russ Parsons, Times Staff Writer
FOR Thomas Keller, opening his new Bouchon bistro in Beverly Hills is more than just starting a new restaurant, it's a return to a place where he spent a couple of the toughest years of his life. Now that he's on top of the world, with Michelin three-star restaurants on both coasts and a grand seven Michelin stars to his credit, it's easy to imagine that success for Keller must have been preordained.
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FOOD
June 7, 2006 | Russ Parsons, Times Staff Writer
THERE were plenty of surprises in Thomas Keller's announcement last week that he would be opening a new restaurant in Yountville serving traditional American food. The man behind the French Laundry and Manhattan's Per Se, as well as the jewel-box bistros called Bouchon, serving fried chicken? The guy who has been called the best French chef in America dishing up beef stroganoff?
FOOD
November 2, 2005 | Regina Schrambling; Leslee Komaiko
AFTER months of anticipation and weeks of gossip, Michelin issued its first ratings of New York City restaurants Tuesday, and the results were mostly safe, with a few surprises. Four restaurants -- Alain Ducasse, Le Bernardin, Jean Georges and Per Se -- were awarded three stars, the top honor, while four received two: Bouley, Daniel, Danube and Masa. Thirty-one others were deemed worthy of one star, including two off the island of Manhattan, in Brooklyn.
FOOD
November 13, 2002 | Jessica Strand, Russ Parsons
HEY, doesn't anybody order entrees anymore? Tapas-style restaurants have been popping up all over town the last few years, and now three of the city's top restaurateurs are bite-sizing. Last week, David Rosoff opened Opaline, a minimalist place on Beverly Boulevard where Red once stood (but with a green color scheme). Opaline has a special "small plates" menu in the lounge, with nibbles like fried Chetti olives, chanterelle toast or braised clams with artichoke. Prices hover around $6.
FOOD
October 23, 2002 | David Shaw, Times Staff Writer
THOMAS Keller's pursuit of perfection is legendary in the restaurant community. It is "the ultimate component of his personality," writes Michael Ruhlman in "The Soul of a Chef," and indeed, when the two men collaborated on "The French Laundry Cookbook," Keller told Ruhlman exactly how he wanted to be portrayed in the book -- not so much a master chef as "a Buddhist monk in search of perfection."
FOOD
August 18, 1999 | RUSS PARSONS
The hottest rumor in New York this summer has been that Thomas Keller would open a restaurant in the Big Apple. Keller says it's premature: "We're looking at different opportunities, but there is nothing happening right now." If something does spin off, it won't be another French Laundry but rather a clone of Keller's mid-priced urban bistro Bouchon, which opened in Yountville last year. "I won't do San Francisco, because that would cannibalize my restaurants here," he says.
FOOD
August 18, 1999 | RUSS PARSONS, TIMES FOOD EDITOR
The French Laundry kitchen is a roil of barely controlled activity. Chefs shuffle skillets on hot burners, juggling four or five orders. The passage from the kitchen to the dining room is crowded with waiters coming and going. At the center of it all, tall and taut, stands Thomas Keller, chef, owner and focus of a collective obsession. He has his eye on everyone, and everyone has an eye on him.
MAGAZINE
August 14, 1994 | S. Irene Virbila
A couple of years ago, Thomas A. Keller was a chef without a kitchen. He had just left Checkers, the elegant downtown hotel where, as executive chef, he had bemused Los Angeles with his daring, highly sophisticated American cooking. While considering his next move, he started work on a cookbook, launched an enormously successful, first-rate California olive oil called EVO--and did a little traveling.
ENTERTAINMENT
June 13, 1993 | KATHIE JENKINS
Last week Italian chefs all over town were in a frenzy preparing food for Festa Italia, which usually draws some 75,000 hungry revelers to Santa Monica's 3rd Street Promenade. And then the rains came. "It was pouring all Saturday morning," says festival organizer Antonio Capretta. "At 11, all the weather bureaus were still forecasting continuous thunderstorms through Sunday. A half hour later, the Health Department came in and pulled our permit for Saturday."
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