Fine Dinning in Los Angeles & South California

TOP 10 RESTAURANTS
1. The French Laundry - Chef Thomas Keller
2. Cyrus - Chef Douglas Keane
3. Fleur de Lys - Chef Hubert Keller
4. Patina - Chef Theo Schoenegger
5. Chez Panisse - Chef Alice Waters
6. Spago - Chef Wolfgang Puck
7. Mélisse - Chef Josiah Citrin
8. The Belvedere -Chef Sean Hardy
9. Matsuhisa - Chef Nobu Matsuhisa
10. Providence - Chef Michael Cimarusti


CHEF THOMAS KELLER

Thomas Keller was born on October 14^th 1955 in Camp Pendelton, Oceanside California. His father; Edward was a marine drill instructor and his mother; Betty a restaurateur. Keller is the youngest of five brothers.

Keller began his passion for cooking in his teens, beginning as a dishwasher at the Palm Beach Yatch Club. Keller later moved up to a chef and was discovered by his mentor Roland Henin. Roland Henin hired Keller to come work at the Dunes Club as a cook for staff meals. Through the watchful eye of Henin, Keller learned the fundamentals of classical French cooking.

The next couple of years took Keller to New York, Paris and Los Angeles. Where he began his work at The French Laundry.

Today, Keller is a well known for his French cooking style, which is shown through the dishes of The French Laundry. Keller is an American Chef, Restaurateur and Cookbook writer.

Thomas Keller was honoured various awards throughout his career thus far. The awards include:

Ÿ Best American Chef: California, James Beard Foundation, 1996

Ÿ Outstanding Chef: America, James Beard Foundation, 1997

Ÿ Chef of the Year, Bon Appétit Magazine, 1998

Ÿ Five-Star Award, Mobil|Mobil Travel Guide, 1999-2004

Ÿ America's Best Chef, TIME Magazine, 2001

The French Laundry:

Thomas Keller discovered The French Laundry in 1992, when he just happened to stumble upon an old French steam Laundry. Keller fell in love with the building, property and potential, he then began his nineteen month scraping of $1.2 million to purchase the property. The French Laundry opened in the summer of 1994, and has received numerous awards since including:

Ÿ Best New Restaurant (Per Se), James Beard Foundation, 2005 Michelin Guide New York, 3 Stars for per se, November 2005, 2006, 2007 Michelin Guide Bay Area, 3 Stars for The French Laundry, October 2006, 2007

Ÿ Best Restaurant in the World, for French Laundry in Restaurant Magazine Top 50 Restaurants of the World 1st place (2003, 2004), 3rd place (2005), 4th place (2006, 2007) Best Restaurant in the Americas, for French Laundry in Restaurant Magazine Top 50 Restaurants of the World, 1st place for French Laundry (2003, 2004, 2005, 2006, 2007),

Ÿ Outstanding Wine Service Award, James Beard Foundation, 2001

Ÿ Outstanding Service Award, James Beard Foundation, 2003 and 2nd place for per se (2005, 2006, 2007)

Ÿ Favourite Restaurant in the U.S. - Restaurant Experts' Poll, Food & Wine Magazine, 2000

Ÿ Top Restaurant for Food, Wine Spectator Magazine, 2000

Ÿ Voted #1 - Top Food, Zagat Guide to the Bay Area, 1998-2003

The menu for the French Laundry contains a fixed price of $240.00 USD per person (2007) with a 5-9 tasting dish. The French Laundry is known for Keller’s praised signature dishes that have ’whimsical names’ such as Oysters and Pearls, Tongue in Cheek, Peas and Carrots and Coffee and Doughnuts.

CHEF DOUGLAS KEANE

Douglas Keane discovered his love for cooking when he was a young boy, helping his mother out in their Michigan home. This love carried Keane through his teens, where he applied and attended Cornell University’s School of Hotel Administration. During his schooling, Keane apprenticed in San Francisco’s Ritz-Carleton Hotel.

After graduation he worked at the Four Seasons in New York at the Seminal Restaurant in the Seagram Tower. Here he learned the different cooking stations, and pressures of cooking for celebrities. During his time at Four Seasons Keane worked his way up to Sous Chef. Keane then moved onto the Lespinasse, which is one of the Big Apples high end dining destinations. It was here at Lespinasse that Keane found his mentor: chef Gray Kunz.

Despite his experience and work in New York, Keane’s love for California had him return. In 2002 Keane was honoured by San Francisco Chronicle with the “Rising Star Chef” award, earning a 3.5 star for his cuisine.

In 2003, Keane opened his restaurant Market with his friend Nick Peyton. Keane ran the back of the house, while Peyton ran the front of the house. Their restaurant key focus was on all-American cuisine, such as grilled cheese sandwiches, meatloaf and pork.

Cyrus:

Nestled in the heart of Sonoma wine country, with its intimate elegancy, Cyrus restaurant is describe by Keane as his “dream restaurant.” The restaurant illustrates a combination of contemporary luxury cuisine with a strong French base, and contemporary global accents with an emphasis on seasonality. The Cyrus menu is price fixed yet completely flexible, it consists of a 3-5 dish selection from anything on the menu, wine sommelier to pair for you, amuse bouche and extensive cheese tray to start, and to end your night, mignardises and bon bons to take with you.

CHEF HUBERT KELLER

Hubert Keller was born in Alsace, France and attended École Hotielier in Strasbourg. Upon graduating, he began his career as a pastry chef. Keller has trained with legendary France chefs, Paul Bocuse, Paul Haeberlin and Roger Verge before coming to San Francisco. Keller’s cooking is contemporary French cooking with a Mediterranean accent.

In 1986 Keller co-owned with executive chef Maurice Rouas, of the first Fleur de Lys restaurant. Keller opened the Burger Bar in Mandalay Bay Resort and Casino, where he featured a $60 “Rossini Burger” which was made of American kobe beef, sautéed foie gras and shaved truffles. When 1990 arrived, Keller received an invite from the White House as their first guest chef. Keller prepared a gourmet, low-fat dinner for President Clinton and his family.

Keller has been honoured with many awards throughout his career thus far. Some awards include:

Ÿ 10 Best Chefs in America (Food & Wine Magazine)

Ÿ Best Chef, California (James Beard Award), 1993

Ÿ Who’s Who of Food & Beverage (James Beard Foundation) 2003

In 2004, Keller opened a Fleur de Lys in Las Vegas, and now works alongside his wife: Chantal Keller. She assists with running the restaurant, she tests recipes and styles gifts, and assists with his cookbooks and TV shows.

Fleur de Lys:

Fleur de Lys restaurant is world renowned for its dishes. It has been honoured with many awards including:

Ÿ Second Best restaurant in the World (Wine Spectator), 1998

Ÿ Ivy Award (Restaurants & Institution)

Ÿ Dining Hall of Fame

Ÿ DiRoNA Award (Nation’s Restaurant News) 2006

Ÿ Top 25 Restaurants in America (Food & Wine Magazine)

The Fleur de Lys menu is classic French cuisine on a fixed priced. Keller uses his Alsatian sensibilities for his dishes instead of the old standards. The menu is also attractive to customers because it offers dishes that are reduced in fat, vegetarian, no-fat dinners all with seasonal California ingredients.