Thomas Keller

Before Thomas Keller, It Was Her French Laundry
Sally Schmitt sold the French Laundry. Then it became “the best restaurant in the world.”
By Ben Proudfoot
critic’s notebook
As the Restaurant Industry Struggles, the President Talks About Butter
A White House meeting with hospitality executives this week did little to clarify plans for millions of affected workers.
By Tejal Rao
Trending
Where to Celebrate the 50th Anniversary of Earth Day
Whether you’re a committed activist or looking for new ways to get involved, there is an Earth Day event for you.
By Lauren Sloss
Front Burner
Chicken, the Thomas Keller Way
Monday night is fried chicken night at the TAK Room, where the chef is serving his Ad Hoc dish.
By Florence Fabricant
Thomas Keller Brings Country Club Cuisine to the City
At TAK Room at Hudson Yards, the chef salutes the strait-laced, spice-free food that rich Americans used to feed on.
By Pete Wells
Front Burner
Butter Designed to Impress
Thomas Keller and the designer Martin Kastner invented a tool to make the fancy butter curls at TAK Room in Hudson Yards.
By Florence Fabricant
Restaurants Fall Into Place at Hudson Yards
A look at some of the chefs taking part in this development on the Far West Side of Manhattan.
By Florence Fabricant
U.S. Team Wins Bocuse d’Or Competition for First Time
In what amounts to the Olympics of culinary skill, a group of chefs led by Thomas Keller prevails.
By Florence Fabricant
Per Se ‘Stumbles’: Readers Respond
Pete Wells’s review of the famed restaurant inspired comments from readers about their experience there and complaints about income disparity.
By The New York Times
Per Se Review
Fine dining from the chef Thomas Keller.