This is the third of the “From Scratch” entrepreneurship-focused podcasts we have sampled, and each one so far has been excellent. The first two had a very strong connection to conservation, which explains why we sampled them first. This one has no connection to conservation, but there is a great spirit of community embedded in everything Keller says. He is notably clear-headed in acknowledging the role his family played in his development, and how his eventual success was due to people who might not have been expected to support him. Click the image above to go to the podcast.
Thomas Keller Founder, Thomas Keller Restaurant Group
Chef and restaurateur Thomas Keller bought the French Laundry, a restaurant in Napa Valley California, and turned it into one of the leading fine dining establishments in the world. The French Laundry and Per Se, located in the Time Warner Center in New York City, have both been awarded three Michelin Stars. Thomas has won consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” award by the Culinary Institute of America, among other accolades. He is the author of multiple cookbooks, including The French Laundry, Bouchon, Under Pressure, and Ad Hoc at Home.
Thomas speaks with Jessica about how he launched his collection of restaurants, from scratch.