Resultado de búsqueda
Thomas Keller (Camp Pendleton, 14 de octubre de 1955) es un cocinero, empresario y escritor estadounidense. Especializado en gastronomía francesa y estadounidense, [ 1 ] [ 2 ] durante su carrera ha ganado múltiples reconocimientos, entre los que destacan el mejor cocinero de California en 1996 y el mejor cocinero de América un ...
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
Learn about the life and achievements of Thomas Keller, the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide and the first American male chef to be designated a Chevalier of The French Legion of Honor. Discover his timeline, honors, philosophy, sense of urgency, and relief fund for restaurant workers.
Thomas Keller Lippold (Valparaíso, 26 de diciembre de 1957) es un ingeniero comercial y empresario chileno de ascendencia alemana, expresidente ejecutivo de la estatal Corporación Nacional del Cobre de Chile (Codelco-Chile), la mayor firma productora de ese metal a nivel global.
Thomas Keller | Thomas Keller Restaurant Group. Chef / Owner. Biography. Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession.
CCGS Food Lab - El enfoque culinario de Thomas Keller. Conoce todo sobre Thomas Keller, el famoso chef estadounidense y su enfoque en la calidad de los ingredientes y la técnica culinaria. Descubre sus restaurantes, libros de cocina y su legado en el mund. 9 de mayo de 2023 · 3 min read.
Learn about Thomas Keller, the American-born chef who has won every prize worth winning in the world of gastronomy. Discover his signature dishes, his restaurants, his books and his influence on the next generation of chefs.
