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Chef Hubert Keller B I O G R A P H Y

Hubert Keller was born in France. After training at the Ecole Hoteliere in Strasbourg, he was apprenticed at the Auberge de L'Ill in Illhaeusern run by the Haeberlin Brothers and he stayed there for several years. His professional itinerary is a prestgious one. First he trained with Paul Bocuse, near Lyon and then with Gaston Lenotre in Paris. He worked on the "Mermoz", a cruise liner run by the Company Paquet, then at the Domaine de Chateaneuf in Nans les Pins and finally at the Moulin de Mougins where Roger Verge appointed him Chef Saucier. This meeting with the Grand Master of French Haute Cuisine was a dicisive factor in his future career. However, he continued his route to the Hotel Negresco in Nice, the Hotel Prieure in Saumur, etc. He was soon contacted by Roger Verge to manage his Restaurant, "La Cuisine du Soliel" in Sao Paulo, Brazil. Another world, another culture, different people but who nevertheless had a passion for French Haute Cuisine. Full of enthusiasm, Hubert Keller stayed for two years before going to San Francisco to manage the kitchens at Sutter 500, still under the aegis of Roger Verge.

In 1986 he became co-owner of Fleur de Lys Restaurant, with Maurice Rouas, and took over the management of the kitchens. Since 1996, Hubert Keller, is Consulting Chef at the Club XIX, at the Lodge in Pebble Beach. Faithful to the example set by his mentor, Hubert Keller offers traditional French cooking with a Mediterranean accent.

Hubert Keller has caught the eyes, ears and palates of some top food writers, some exclaiming; "Fleur de Lys is my pick as Restaurant of the year," John Mariani, Esquire Magazine: Bryan Miller of the New York Times rated Fleur de Lys as becoming "Arguably the top french dining room in the city," "Anyone who claims that Fleur de Lys is the best restaurant in San Francisco would get support in my book," Michael Bauer, Food & Wine Magazine.

Hubert Keller has excellent awards such as "10 Best Chefs in America" by Food & Wine Magazine, Ivy Winner; Restaurants & Institutions, Dining Hall of Fame; Nation's Restaurant News, Dirona Award, Top 25 Best Restaurant in America; Food & Wine Magazine.

Contributing to the book of Dr. Dean Ornish, "EAT MORE, WEIGH LESS," Hubert had the honor of making a presentation from these gourmet recipes on low fat at the "WHITE HOUSE" and cooked dinner for PRESIDENT CLINTON, THE FIRST LADY and their daughter. He was the first guest chef ever in White House History! And he is the author of "The Cuisine of Hubert Keller" published by Ten Speed Press.