[Congressional Record (Bound Edition), Volume 157 (2011), Part 4]
[Extensions of Remarks]
[Pages 5806-5807]
[From the U.S. Government Publishing Office, www.gpo.gov]




                  HONORING CHEF THOMAS ALOYSIUS KELLER

                                 ______
                                 

                           HON. MIKE THOMPSON

                             of california

                    in the house of representatives

                        Tuesday, April 12, 2011

  Mr. THOMPSON of California. Mr. Speaker, I rise today to honor Chef 
Thomas Aloysius Keller, of Yountville, California on the occasion of 
being honored by French President Nicolas Sarkozy as a Chevalier in the 
French Legion of Honor.
  Chef Keller was born at Camp Pendleton in Oceanside, California to 
Elizabeth and Edward Keller on October 14, 1955. He is the youngest of 
five boys. Chef Keller's experience in the restaurant business began 
when his family moved to Florida. He was studying psychology and 
working as a dishwasher when his mother asked him to take over as a 
replacement chef at the restaurant she managed.
  One summer he was discovered by French-born Roland Henin, who taught 
Chef Keller the fundamentals of French cuisine. After working at a 
small French restaurant in the Hudson River Valley in Catskill, New 
York, he moved to France where he refined his skills through working at 
Michelin-starred restaurants, including Guy Savoy and Taillevent. He 
soon returned to the U.S. and opened his first restaurant, Rakel, in 
1986.
  In 1994, Chef Keller took ownership of The French Laundry in 
Yountville. Built as a saloon in the 1900s and converted to a French 
steam laundry in the 1920s, the restaurant has commandeered world-wide 
recognition, having been named ``Best Restaurant in the World'' in 2003 
and 2004. It has been awarded three Michelin stars every year since 
2006. In 1996 he was named Best Chef in California and in 1997, Best 
Chef in America by the James Beard Foundation. He now has 8 restaurants 
and two bakeries in the U.S., among those

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Bouchon, Ad Hoc, and renowned New York City restaurant, Per Se. Chef 
Keller's work ethic knows no bounds and the professionalism of his 
staff is legendary--two of the reasons why his ventures are successful.
  Chef Keller is also the author of various award winning books, 
including, ``The French Laundry,'' ``Bouchon,'' ``Under Pressure,'' and 
the best fried chicken recipe in ``Ad Hoc At Home,'' which was on the 
New York Times Best Sellers list for 6 weeks.
  Chef Keller is also very giving of his time to organizations and 
causes which benefit the Napa Valley. He helps with March of Dimes, 
City Meals on Wheels, Share our Strength and Auction Napa Valley. He is 
on the Board of Trustees for the Culinary Institute of America, and is 
the President of Bocuse d'Or USA.
  Mr. Speaker, it is appropriate at this time that we acknowledge my 
friend Chef Thomas Keller for his extraordinary work and for being only 
one of three Americans who have been bestowed the honor of Chevalier in 
the French Legion of Honor.

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