||B I O
G R A P H Y
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.
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
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.
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.
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.