Hubert Keller, a native of France, trained at the Ecole Hoteliere in Strasbourg before apprenticing at the Auberge de L'Ill in Illhaeusern. He continued his training and development with many prestigious chefs in well-known European restaurants before managing La Cuisine du Soleil in Sao Paulo, Brazil. After two years there, Keller went to San Francisco to manage the kitchens at Sutter 500. In 1986 he became the co-owner of Fleur de Lys Restaurant, with Maurice Rouas, and became a consulting Chef at Club XIX, at The Lodge in Pebble Beach.
Faithful to the example set by his mentor, Hubert Keller offers contemporary French cooking with a Mediterranean accent. Chef Keller has caught the eyes, ears and palates of some top food writers, some exclaiming; "Fleur de Lys is my pick as Restaurant of the Year", John Mariani, Esquire Magazine. Bryan Miller of the New York Times rated Fleur de Lys as becoming "Arguably the top French dining room in the city". Michael Bauer wrote in Food & Wine Magazine, "Anyone who claims that Fleur de Lys is the best restaurant in San Francisco would get support in my book".
Hubert Keller has collected many awards of excellence such as: "10 best Chefs in America" by Food & Wine Magazine, Ivy Winner; Restaurants & Institutions, Dining Hall of Fame; Nation's Restaurant News, Dirona Award; Top 25 Restaurants in America, Food & Wine Magazine; "Second Best Restaurant in the World" Wine Spectator; Best Chef, California James Beard Award.
Contributing to Dr. Dean Ornish's book Eat More, Weigh Less, Chef Keller had the honor of making a presentation from these gourmet low fat recipes at the White House, cooking dinner for President Clinton, The First Lady and their daughter. He was the first guest chef ever in White House history. Also, he is the Author of The Cuisine of Hubert Keller published by Ten Speed Press.
Chef Keller can now be seen hosting the PBS series "Secrets of a Chef".