Thomas Keller at pictured at his Napa restaurant, The French Laundry. Image by Deborah Jones
Ever since legendary chef Thomas Keller opened his restaurant The French Laundry in California?s Napa Valley more than twenty years ago, he has been inspiring diners ? and chefs ? with his forward-thinking food. Keller tells Emma Love about his latest plans for fine dining without the fuss
Three years ago, American chef Thomas Keller reached a milestone in his illustrious career. The French Laundry, the Napa Valley restaurant he opened in 1994 and which quickly garnered international acclaim as well as three Michelin stars, reached its 20th anniversary. Some might use an occasion such as that as an excuse for throwing a party but Keller decided to spend $10 million on completely re-designing the kitchen and restaurant grounds. ?There is a time that comes in life to push the envelope and explore new methods to stay relevant,? he says, citing the new state-of-the-art kitchen equipment and the 15,000-bottle wine cellar as examples of the changes that were unveiled in April this year. ?That quest for evolution and wanting to shake things up has always been part of my DNA.? Follow LUX on Instagram: the.official.lux.magazine
This comes as no surprise: Keller is a chef who has spent years challenging the industry with his restaurants (as well as The French Laundry, he is also behind Michelin-starred outposts of Per Se and Bouchon) where his ?law of diminishing returns? philosophy of cookin...