Hubert Keller

hubert kellerFleur and Burger Bar

Hubert Keller is best known for his world-renowned restaurants, Fleur de Lys (San Francisco) Fleur by Hubert Keller (Las Vegas) and Burger Bar (San Francisco, Las Vegas and St. Louis). Having delighted the palates of his peers, food writers and restaurant critics alike with his imaginative, modern French cuisine, he has received numerous awards and is regarded as one of America’s most talented chefs. His influence extends beyond his restaurant kitchens to the millions of people he reaches through his various cookbooks and media appearances including his own "Secrets of a Chef" cooking show on PBS, as well as "Top Chef All-Stars" and "Top Chef Just Desserts."

Growing up in Ribeauvillé, Alsace, France, Keller’s passion for the culinary arts ignited early. The family lived over his father’s Pâtisserie Keller where the children frequently helped their father with the baking. By 16, Keller knew he wanted to become a professional. Some of the greatest French chefs—Paul Haeberlin, Gaston Lenôtre, Paul Bocuse, Roger Vergé—recognized his exceptional talent, trained him in their kitchens, and promoted his career. For nearly ten years, Keller far exceeded his mentors’ expectations while working throughout France and South America. In 1982, Vergé sent him to San Francisco to open Sutter 500. He and his wife Chantal were immediately enchanted by San Francisco and the city was equally captivated with them.

In 1986, Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys. In 2004 Keller was invited by Mandalay Bay Hotel and Resort to Las Vegas to recreate his San Francisco Fleur de Lys. The partnership of the resort and Keller also resulted in the first Burger Bar in 2004. He was the first great chef to give burgers the haute cuisine treatment, from freshly ground, hand-shaped burgers to a menu of innovative toppings in a hip, casual setting. Today, Fleur de Lys has transformed into Fleur, which offers small plates from around the world and features intense flavors and exotic presentations in a fun, social environment.

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