Chef hubert keller biography
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Chef Hubert Keller of Fleur de Lys - Biography
Hubert Keller has a classic French-American success story. A native Frenchman and graduate of the seminal École Hôtelière in Strasbourg, Keller trained with some of the country’s culinary champions, including Paul Bocuse, Paul Haeberlin, and Grand Master of Haute Cuisine, Roger Verge.
It was under Verge that the young Frenchman traveled the world, making his first stop at Moulin de Mougins at the French Riviera, then heading to Cuisine du Soleil in Brazil, and finally making his way stateside, to San Francisco’s Sutter 500.
Chef hubert keller biography
Keller fell in love with the food scene in San Francisco, with its fresh markets and emphasis on local product, and he made it the culinary home for his soon to be iconic restaurant, Fleur de Lys.
Faithful to the example set by his mentor Verge, Keller offers traditional French cooking with a delicate and sophisticated Mediterranean accent at Fleur de Lys.
Since 1986, Keller has acted as executive che