hubert and chantal keller with julia child
Hubert & Chantal with Julia Child
Chef Keller with Jacques Pepin
chef hubert keller
A New York Times article calls Keller "Rebel with a Cuisinart"
Chef Hubert Keller in his prized Fleur de Lys kitchen
chef hubert keller with his mentors roger verge and paul bocuse
Chef Keller with his mentors Roger Verge & Paul Bocuse
chef hubert keller with president bill clinton
Chef Keller with President Clinton being congratulated as 1st guest chef.


Hubert Keller was born in France. After training at the Ecole Hoteliere in Strasbourg, he apprenticed at the Auberge de L'Ill in Illhaeusern run by the Haeberlin Brothers and he stayed there for several years. His professional itinerary is a prestigious one. First he trained with Paul Bocuse, near Lyon and then with Gaston Lenotre in Paris. He worked on the "Mermoz", a cruise liner run by the Company Paquet, then at the Domaine de Chateauneuf in Nans les Pins and finally at the Moulin de Mougins her Roger Verge appointed him Chef Saucier. This meeting with the Grand Master of French Haute Cuisine was a decisive factor in his future career. However, he continued his route to the Hotel Negresco in Nice, the Hotel Prieure in Saumur, etc. He was soon contacted by Roger Verge to manage his restaurant, "La Cuisine du Soleil" in Sao Paulo, Brazil. Another world, another culture, different people but who nevertheless had a passion for French Haute Cuisine. Full of enthusiasm, Hubert Keller stayed for two years before going to San Francisco to manage the kitchens at Sutter 500, still under the aegis of Roger Verge. In 1986 he became the co-owner of Fleur de Lys Restaurant, with Maurice Rouas, and took over the management of the kitchens. During the height of the San Francisco restaurant's popularity (1996-2002), Chef Keller was 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 teh World" Wine Spectator;Best Chef, California James Beard Award.

Contributing to the book of Dr. Dean Ornish, "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

Fleur de Lys Las Vegas is scheduled to open in the Mandalay Bay Resort and Casino in spring 2004.