LOS ANGELES, CA - Pioneer in culinary artistry and innovation, Thomas Keller, renowned chef and proprietor of The Thomas Keller Restaurant Group, is being honored with the TORCH Award during the upcoming Western Foodservice & Hospitality Expo.

"Thomas Keller was chosen to receive the Torch Award for the purity of his knowledge, the clarity of his vision, and the brilliance of his career- all qualities we look for when selecting an outstanding chef for this award," said Certified Master Chef Ferdinand Metz, Chairman of the Ferdinand Metz Foodservice Forum, and former President of the Culinary Institute of America. "We are thrilled to present Thomas with this illustrious award to recognize his commitment to elevating cooking in America."

With three-star Michelin rated restaurants The French Laundry and Per Se under his belt, Keller will accept the award during the August 28th - 30th event at the Los Angeles Convention Center. Master Chef Metz will be presenting this award at the event. The French Laundry and Per Se have earned additional awards and recognitions as well, including the 5-Star Award from Forbes Travel Guide, Wine Spectator's Grand Awardand The Daily Meal's Best Restaurants in America.

According to a press release, the TORCH Award, “recognizes an individual or group of Chefs or Restaurateurs whose achievements have enhanced and brought innovation to the restaurant and foodservice profession.”

Keller’s accolades and accomplishments include him being recognized as the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France. He was also named "Chef of the Year" by The Culinary Institute of America in 2007 and "Outstanding Chef" and "Outstanding Restaurateur" by the James Beard Foundation.

"On behalf of the Western Foodservice & Hospitality Expo and Ferdinand Metz Foodservice Forum, we are excited and honored to present the Torch Award to Thomas Keller," said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. "Chef Keller's commitment to delivering the best food and experience to his customers continues to drive the industry forward and we are thrilled to be able to recognize his career and achievements."

Keller’s culinary career began at a young age, working at a restaurant in Palm Beach. He moved to France in 1983, where he worked in multiple Michelin-starred restaurants that included Guy Savoy and Taillevent.

In 1986, Keller opened his first restaurant in New York City called Rakel. He then made the move to Los Angeles where he became the Executive Chef at the Checkers Hotel. Keller took ownership of The French Laundry restaurant in Yountville, California, in 1994, and opened Per Se in 2004 in Manhattan.

He has additionally opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc + Addendum. Keller as sold more than one million copies of his books "Ad Hoc at Home," "Bouchon Bakery," "The French Laundry," "Bouchon," and "Under Pressure." 

The Thomas Keller Restaurant Group  Western Foodservice & Hospitality Expo