Hubert Keller

A Frenchman classically trained by France's top chefs, Keller is now one of America's most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and 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, St Louis, and San Francisco as well as the cutting edge SLeeK Steakhouse and Ultra Lounge in St. Louis. He has won numerous awards including the James Beard Foundation's "Best Chef: California" and has been elected to the Foundations prestigious Whos Who in Food and Beverage. Food & Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurants & Institutions gave 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 menu for President Clinton and his family. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his cookbooks The Cuisine of Hubert Keller (Ten Speed Press), Burger Bar, Build Your Own Ultimate Burger (Wiley), and the forthcoming Souvenirs: Memories, Stories, and Recipes from My Life (Andrews McMeel, Fall 2012), and media appearances including his own Secrets of a Chef cooking show (PBS), and Top Chef, Top Chef Masters, Top Chef All Stars, and Top Chef Just Desserts (Bravo).

Dubbed a Rebel with a Cuisinart in The New York Times for his early championing of original, multi-course, vegetarian menus in a 4-star setting, Chef Keller consistently cooks with a light hand and an eye on health. This led to his developing recipes for inclusion in Dr. Dean Ornishs best selling cookbook, Eat More, Weigh Less. Chef Kellers own cookbooks include The Cuisine of Hubert Keller (Ten Speed Press), Burger Bar, and Build Your Own Ultimate Burgers (Wiley).