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Chef | Proprietor, Thomas Keller Restaurant Group #TKRG, co-founder of @Cup4Cup, @kellermannichocolate, @properstockco & @regiisova.
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Recent posts
Bread service begins the evening in Surfside.
26 Oct 2026
Seasonal salads to start! Chef de Cusine Isaac Galan designs Ad Hoc's daily menu to highlight the best of the season.
We're open Thursday through Monday for dinner, Friday & Saturday for lunch and Sundays for brunch.
Reservations are available via @Resy.
22 Oct 2026
“Good afternoon, ladies and gentlemen, and welcome to Borman Field in Yountville, California, for Servers vs. Those Who Served with a friendly softball showdown!”
“I’m Elizabeth Boyd, Air Force veteran and proud Veterans Home resident, and I’ve got the best seat in the house. Today the Bouchon Baguettes take on our very own Yountville Veterans Home Mixed Nutts!”
“Chef Thomas Keller steps to the mound for the ceremonial first pitch… and it’s over the plate! We are underway, folks!
Back and forth they go, and this crowd is on its feet. The Mixed Nutts steps up to the plate, there’s the swing… that ball is going, going… GONE! The only home run of the day, and it belongs to the Nutts!”
“Bottom of the ninth, the Baguettes are threatening… and that’s the ballgame! The Mixed Nutts make toast of the Baguettes, 14–13!”
. . . . .
We are so grateful for our community and the fun we had! An enormous thank-you to the Tug McGraw Foundation, Jennifer Brusstar, the Yountville Veterans Home, the Yountville Fire Department Station 12 and our active service members!
Although the scoreboard shared one type of victory, the real victory was getting together to celebrate those who have served our country and the local firefighters who continue to serve our community. Thank you!
22 Oct 2026
The Sunomono combines crisp cucumber, sake and blanco tequila with lime and toasted sesame.
16 Oct 2026
Thank you to @theculinaryinstituteofamerica, President Bakker, Chancellor Dr. Tim Ryan, and the entire CIA community for this honor. My heartfelt thanks to the friends whose generosity made this statue possible: Pat and Bill Anton, Camille and Larry Ruvo, Michael Meldman, Velma and Ted Balistreri, Ty Warner, and Jennifer and Peter Goldman.
I never attended culinary school, but I was fortunate to have people in my life who took the time to teach me. My mother, my brother, Chef Roland Henin, and so many others throughout my career shared their knowledge, challenged me, and helped me grow. That spirit of generosity is at the heart of our profession and has guided the Culinary Institute throughout its history.
When I look at this statue, brought to life by Gordon Huether, I hope students walking by in the years ahead see more than a chef. I hope they see what is possible for themselves and are reminded that excellence is not a destination. We never stop learning or evolving, and our legacy lives in what we give to others.
10 Oct 2026
Charred Cabbage with green apple, braised kombu and vin jaune at RO Restaurant & Lounge.
08 Oct 2026
The first CHEF’S TABLE HONORS honoree is… Dr. Tim Ryan, 🏆 chosen by @chefthomaskeller .
He started as a dishwasher at 13. He went on to become president of the Culinary Institute of America, then its first chancellor, and a mentor to generations of chefs working in kitchens around the world today.
This week, we’re revealing the five chefs honored at CHEF’S TABLE HONORS, the night the culinary world came together to celebrate the people who shaped it. Each one gets a tribute. Each one gets a moment you have to see.
Watch the full ceremony when CHEF’S TABLE HONORS premieres 10/15 on @ChefsTableOfficial YT.
CHEF’S TABLE HONORS.
CHEFS HONORING CHEFS.
@theculinaryinstituteofamerica #chefstablehonors #chefshonoringchefs
03 Oct 2026
Croissant dough spread with sweet pastry cream and sprinkled with rum-soaked raisins, Pain aux Raisins.
30 Sep 2026
Crisp garden vegetables, creamy Hass avocado and a touch of nostalgia. The Hass Avocado and Garden Vegetable Louie at The Surf Club Restaurant.
29 Sep 2026
Meet the team behind your experience in Coral Gables. General Manager Erin Rouchi, Chef de Cuisine Garrett Rochowiak and Maître D’ Jordan Dinoia.
22 Sep 2026
Chosen by @chefthomaskeller: Keith Martin is our first ever recipient of the CHEF’S TABLE IMPACT AWARD. 🐑
Six months into his marriage, Keith quit his job as a stockbroker, and he and his wife bought 90 sheep without knowing a thing about farming lambs. Decades later, Keith and Elysian Fields Farm raise some of the most respected lamb in America, guided by one core belief: know where your food comes from, what it was fed and how it was treated.
This week we're revealing the five honorees of CHEF’S TABLE HONORS, the night the culinary world came together to celebrate the people who shaped it.
See Keith’s full tribute when CHEF’S TABLE HONORS premieres 10/15.
CHEF’S TABLE HONORS.
CHEFS HONORING CHEFS.
@purebredlamb @chefthomaskeller
#ChefsTable #ChefsTableHonors #chefshonoringchefs #FarmToTable
06 Oct 2026
Hokkaido scallop cured in kombu with Hakurei turnips from The French Laundry Culinary Garden, buttermilk and kaffir lime.
22 Sep 2026
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