Hubert Keller is one of America's most acclaimed chefs, known best for his world-renowned restaurants, Fleur de Lys (San Francisco and Las Vegas) and The Burger Bar (Las Vegas). Having caught the eyes, ears and palates of top food writers, he is the recipient of numerous awards and regarded as one of America's most imaginative and talented chefs. His influence extends through his cookbooks and PBS television shows.

Hubert Keller offers contemporary French cooking with a Mediterranean accent. A native Frenchman, he trained with some of France's most legendary chefs, including Paul Bocuse and Paul Haeberlin at the L'Auberge de Lill. His talents eventually caught the eye of Roger Verge, the Grand Master of French Haute Cuisine, who first made him a chef at Moulin de Mougins on the French Riviera and then appointed him to a two-year stint as executive chef at Cuisine du Soleil in Brazil before bringing him to San Francisco to run Sutter 500. In 1986, having decided to make San Francisco his permanent home, Chef Keller became the executive chef and co-owner with Maurice Rouas of Fleur de Lys, which for 20 years has been one of the cities top fine dining establishments, contributing to San Francisco's standing as a culinary mecca. By the 1990's, his reputation reached the White House where he received an invitation to be its first guest, preparing a gourmet, low-fat dinner for President Clinton and his family.

In 2004, Chef Keller expanded his operations to Las Vegas, opening a second Fleur de Lys restaurant in Mandalay Bay which Bon Appetit dubbed "hands down the best fine dining in Las Vegas." The same year in a marked departure from the world of fine dining, Chef Keller trued his hand at a causal restaurants, developing a revolutionary new concept of upscale burgers at The Burger Bar, also in Mandalay Bay. An instant success, it spawned a new generation of gourmet burger restaurants across the country as many top-name chefs tried to duplicate Keller's success. Two new Burger Bar restaurants will be opening, one in St. Louis in fall, 2007 and a new one in San Francisco in 2008.

Chef Keller works closely with his talented wife, Chantal Keller, who helps run their restaurants, tests his recipes for home cooks, and applies her styling gifts to his cookbooks and television shows.

QUOTES

"Fleur de Lys is my pick as Restaurant of the Year" - John Mariani, Esquire Magazine

"Arguably the top French dining room in the city." Bryan Miller, New York Times

"Anyone who claims that Fleur de Lys is the best restaurant in San Francisco would get support in my book." - Michael Bauer, Food & Wine Magazine

AWARDS

10 Best Chefs in America (Food & Wine Magazine)
Best Chef, California (James Beard Award), 1993
Second Best Restaurant in the World (Wine Spectator), 1998
Ivy Award (Restaurants & Institution)
Dining Hall of Fame
DiRoNA Award (Nations Restaurants News) 2006
Top 25 Restaurants in America (Food & Wine Magazine)
Who's Who of Food & Beverage (James Beard Foundation) 2003