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Thomas Keller

The Synergy Series: Dialogue with Chef Thomas Keller

Thursday, September 24, 2020 - 11:00am to 1:00pm

Spoon and Stable’s The Synergy Series welcomes guest chefs to share the essence of their own restaurants here in Minneapolis. Each Synergy Chef will take the stage at ASI for an intimate conversation that highlights lesser known parts of their personal and professional stories, followed by audience Q&A and book-signing. This new experience will add a valuable opportunity for members of our restaurant community and fans of each Chef to get to know our visitors in a relaxed setting. This Dialogue portion of The Synergy Series is free but space is limited. Reservations for the first Dialogue event begin March 1 at 10 a.m. Visit thesynergyseries.com for more information.

Thomas Keller

Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession. Now celebrating its twenty-fifth year, Keller took ownership of The French Laundry in Yountville, CA and quickly garnered worldwide acclaim. His restaurants also include Bouchon Bistro, with locations in Yountville and Las Vegas; Per Se in New York City; Ad Hoc + addendum in Yountville; The Surf Club Restaurant in Surfside, FL; Bouchon Bakeries in Yountville, New York, Las Vegas and in the Middle East; and the Mexican eatery La Calenda in Yountville. Keller’s most recent restaurant TAK Room, celebrates Continental Cuisine and serves an iconic menu from America’s history. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. In 2017, Keller led a team from the United States to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. For embodying the state’s spirit of innovation, he was inducted into the 2018 California Hall of Fame, and in June 2019, Keller became the first USA inductee into the oldest savory chef association in the world, The Master Chefs of France. He is the author of five cookbooks, with more than 1.3 million copies in circulation.

The Synergy Series: Dialogues

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