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Chef Thomas Keller


Chef / Proprietor, Thomas Keller Restaurant Group #TKRG, publisher of @FinesseMagazine, co-founder of @Cup4Cup @kellermannichocolate

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As we continue to commemorate the 40th anniversary of the original @_tfl_, we will be shining a spotlight on the many individuals who have contributed so richly to our collective success. . Anna Bolz. Pastry chef @perseny. Originally from Decorah, Iowa, Anna has honed her craft with @_TFL_ Executive Pastry Chef, Elwyn Boyles. First as a chef de partie and later a sous chef, Anna was constantly watching, listening, and seeking the advice of her mentors and her colleagues. . “I’ve always had this idea of standing on the shoulders of giants.  Whether it’s in or out of the kitchen, I try to see more and do more and evolve farther than the people who came before me.  They gave me a strong foundation, and now it’s my job to provide that foundation for all of the chefs that follow me.  If my sous chefs aren’t more successful than me, then I’m not doing my job.” . We are founded on a set of core values that continue to guide us as we seek to provide a fulfilling workplace while nourishing our community and making memories one guest at a time. . “It’s pretty simple: Your food can’t make other people happy if cooking doesn’t bring you joy.”
As we celebrate The French Laundry’s original anniversary, 40 years ago this week, we pay homage to Sally Schmitt pictured here preparing for service. Considered to be an early pioneer of California cuisine, Sally and her husband Don welcomed guests to an extraordinary experience. Sally will always be the heart of our @_TFL_ kitchen. Thank you Sally and to the Schmitt family for paving our way.  After I purchased The French Laundry from Don and Sally Schmitt, I continued to cook in Sally’s kitchen for a year. It was minimalist in design but felt very much like a home kitchen, and that was Sally’s intention. She cooked with a strong sense of home and comfort. I have fond memories of standing at her green stove with its blue hood—an uncommon color for a piece that was typically stainless steel. . When we closed for the renovation and started to dismantle and demolish Sally’s kitchen, I saw the crew taking out the blue hood. I realized there would be nothing left of Sally’s history and all the memories she and Don had helped to make there—if we didn’t preserve it. So I decided then and there to paint what was then the kitchen door, which would become the front door, blue in commemoration of Sally’s kitchen. And now, the blue door that connects us to Sally’s kitchen represents all that is The French Laundry. A way to tie her roots, and the restaurant’s roots, to ours, and to our future. The iconic blue door. 📷: Otto Greule; courtesy @sfchronicle @_TFL_ #sallyskitchens @sallys_kitchens
Pleased to share with you news of a new caviar company Regiis Ova ("Royal Egg" in Latin) @regiisova I have co-founded with Shaoching Bishop. Shaoching is at the frontlines of sourcing and searching the globe for the best in caviar. Together, we hope to introduce a new generation of best practices and flavor. You'll find our caviar @_tfl_ @perseny @bouchon_bistro and at link in bio. We invite you to follow along @regiisova as we begin this chapter. #regiisova #caviar 📷: @davidescalante
Having fought for the French Resistance in World War II, Chef Paul Bocuse always had a deep appreciation for America, especially after receiving a blood transfusion from a U.S. Army field hospital when he was wounded. He has repeatedly shared that he has "American blood running through his veins.” For decades, Chef Bocuse showed his appreciation by flying an American flag (along with a French flag) over his flagship restaurant at L'Auberge du Pont des Collognes in Lyon. . To honor his recent passing, and as a gesture of our appreciation for all his contributions to the culinary community, this weekend, we fly the French flag half-staff in The French Laundry culinary garden. We will do our very best to honor his legacy for generations to come. #paulbocuse #monsieurpaul #france 📷: @davidescalante
“Classique ou moderne, il n’y a qu’une seule cuisine...La Bonne.” – Paul Bocuse
We mourn the loss of #monsieurpaul. He was a giant. He was ”the man.” . Chef Paul Bocuse was not only my dear friend but a man who changed our lives and the lives of millions. He set the example for chefs and restauranteurs. He helped us understand the importance of evolution, teaching, mentoring, sharing, and building meaningful relationships. . In his lifetime, he began a culinary revolution thereby elevating the awareness of cuisine on a global scale, which in turn informed how we view and interact with food. We are forever grateful for his love for America, and for being the Chef that motivated the culinary culture of this country.  He will be deeply missed. . We stand on the shoulders of those who came before us. There are few individuals who have borne the weight of our profession, and the modernization of restaurants around the world, as Chef Paul has. . I will miss him dearly and will continue to champion his legacy. Join me in celebrating his exemplary life.
Congratulations to our partner at Hestan @hestanhome for launching their new line of indoor home appliances at the 2018 KBIS.
Wishing you a happy and healthy new year. #2018
My sincerest gratitude to everyone who has worked with us over these past eight years. Your commitment has made a profound impact on our community. . While today’s service is my last, we will remain open for two more weeks and are committed to providing our guests with the excellence you’ve come to expect from us. @bouchon_bistro @bouchon_bakery #beverlyhills . Chef @david__hodson, GM @nicolasfanucci, Head Sommelier Andrew Adelson @t1ck thank you for your continued dedication throughout this time.
As I enter Bouchon on my last two days here before we close; I want to take a moment to reflect on the past eight years.  To everyone who worked tirelessly to prepare nourishing meals for our guests, to our porters who ensured efficiency, to the dining room teams who brought warmth and hospitality to each table, to our support staff whose dedication behind the scenes was remarkable, and to each and every one of our guests who dined with us, and lastly to my partners who believed in the success of this restaurant: Thank you. Your loyalty has meant the world to us. Bouchon Beverly Hills will always be a special place for all of us.
Happy Thanksgiving to our families, our restaurant family, our guests, our partners, our farmers, fishermen, and foragers. We are grateful for the relationships and time we have with each of you. #thanksgiving #blessed #family
After learning from my mentors, I am excited to pass along the techniques that have helped shape me as a chef. Join me for my @masterclass on Cooking Techniques. (Link in bio)
Please join us as we come together to help heal and restore the most wounded neighborhoods affected by the devastating wine country fires. On December 2nd we invite you to a night of friendship & neighbors; a special evening where we will celebrate the Napa & Sonoma valleys @theculinaryinstituteofamerica at Greystone. The canapé reception will be prepared by a group of dedicated and talented locals chefs and I’ll join Christopher Kostow, Kyle Connaughton and Stephen Durfee for the dinner portion. This memorable meal will be complemented by the finest wines from the valleys. Every dollar we raise counts for the future of our region and will go directly to the Napa & Sonoma Fund managed by Tipping Point. Please join us for this memorable evening. #drinknapasonoma #napasonomarelief (Link in bio)
Honoring those who served and continue to serve. #veteransday Photo: @eilonpaz
Congratulations to Chef @matthew_kirkley and Commis @mimichef121 , winners of the 2019 Bocuse d’Or National Selection Competition. We are proud to have you represent our country as candidates on #theroadtolyon. We are all behind you; with @mentorbkb, we offer our support and encouragement as you take the next steps in your culinary journey. #bocusedorusa
K+M Extravirgin Chocolate is one of #oprahsfavoritethings of 2017, so we put together an exclusive four-pack that is perfect for gifting. Shop online at finessethestore.com or visit us in #yountville.
We have the ability to touch many guests daily in our restaurants. To give back to those in need due to the most recent disaster; we will contribute a portion of our Napa and Sonoma wine sales to The Napa Sonoma Relief Fund. The #napasonomarelieffund will support those affected most by this immeasurable devastation in the recent firestorm. We have partnered with Tipping Point to ensure that the dollars are used in a rapid and effective way. I encourage guests to #drinknapasonoma and for restauranteurs to join me in this important effort for the Napa and Sonoma Valley. #drinknapasonoma #napasonomarelieffund #haveaglassforus (Link in bio)
After a week full of devastation and heartbreak, we are reopening @_tfl_ today; we look forward to welcoming guests back to Yountville. Although the fires now have greater containment, there is much to be done in the Napa and Sonoma valleys. Our hearts are heavy for those have lost so much. Thank you to the first responders, firefighters and law enforcement. #drinknapasonomawine #napafires
To all of our customers and clients, neighbors, partners and staff of all of our restaurant properties in Yountville. We thank you for all of your concerns and outreach. Everyone is working hard to normalize our situation in these extreme times. The current fire condition in Yountville remains unchanged. The town of Yountville reports that the Partrick and Nuns Fire on Mt. Veeder has grown more active and the smoke volume has significantly increased and is much more visible. We continue to monitor, and if conditions change we will update you.  We are here to offer whatever comfort and sense of community that we can.  Currently we are operating with the following schedules with collective efforts from our combined local restaurant teams: • The bakery is opened daily from 7:00am through 5:00pm • Bouchon is opened daily 11:30am – 8:30pm • Ad Hoc will reopen Sunday, October 16th for dinner service • The French Laundry will reopen on Tuesday, October 17th for dinner service  If you are in the area and your local agency uses Nixle - text your zipcode to 888-777 to opt-in to receive fire condition updates.
Update: 10.11.17 - 5:00pm
Update as of 10.11.2017 12:00pm: The overnight brought additional evacuations both north and west of Yountville city limits, and our thoughts are with our neighbors and staff who have had to relocate.  We opened the bakery this morning and please stop in for some complimentary hot coffee if you are heading up or down valley and are in need.  Bouchon Bistro has opened its doors for lunch and plans to remain opened for dinner; as long as there is a need, and or staff is not in harms way.  Ad Hoc plans to open tomorrow evening given the same conditions.  The French Laundry remains closed until further notice. We will update you if anything changes.  If you are in the area and your local agency uses @Nixle - text your zipcode to 888-777 to opt-in to receive fire condition updates.