Hubert Keller, a Frenchman classically trained by France’s top chefs, is now one of America’s most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and Fleur by Hubert Keller, Mandalay Bay in Las Vegas, feature Chef Keller’s contemporary French cooking accented with Mediterranean flavors. With his palate attuned to America’s evolving tastes, Chef Keller launched his wildly popular Burger Bar restaurants in Las Vegas, San Francisco and most recently, Beijing China. He has won numerous awards including the James Beard Foundation’s “Best Chef: California” and has been elected to the Foundation’s prestigious Who’s Who in Food and Beverage. Food and Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurants & Institutionsgave him its Ivy Award. Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his sophisticated vegetarian menufor President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller is also a resident judge on Top Chef Just Dessert on Bravo. Chef Keller‘s own cooking show for PBS, Secrets of a Chef, is now entering its fourth season and has appeared in three episodes of Great Chefs – Great Cities.
His cookbook, Hubert Keller’s Souvenirs Stories & Recipes from my Life, was released fall 2012.
Lamb Chops and Roasted Garlic Wrapped in Spinach with Thyme-Shallot Sauce
Serving: 4 Print Lamb Chops and Roasted Garlic Wrapped in Spinach with Thyme-Shallot Sauce By Great Chefs February 1, 2014 Lamb and vegetable mousseline moistens rare lamb chops, sliced to reveal the garlic clove hidden inside. The chops are accompanied by herbal thyme-shallot sauce. The caul fat wrapping the chops holds the package together while […]
Apple and Pecan Gratin with Macerated Fruits in Citrus-Honey Consommé
Serving: 4 Print Apple and Pecan Gratin with Macerated Fruits in Citrus-Honey Consommé By Great Chefs February 1, 2014 Dessert lovers who delight in the combination of flavors, textures, and temperatures will adore these warm little apple-nut cakes served with chilled fruits. The dessert is served in a pretty bowl, building from citrus-honey consomme and […]
Corn Pancakes with Thinly Sliced Salmon, Caviar, and Watercress Sauce
Serving: 6 Print Corn Pancakes with Thinly Sliced Salmon, Caviar, and Watercress Sauce By Great Chefs February 1, 2014 What an elegant surprise! Each corn pancake holds a treasure of fresh salmon and caviar, and is beautifully balanced by a vivid green watercress sauce. Ingredients Norwegian salmon – One 8-ounce piece fresh, cut from tail […]
Phone : 415-673-7779
Address : 777 Sutter St San Francisco, CA 94109