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Joseph Keller

Joseph Keller

JOSEPH KELLER Joseph Keller 56, born in Southern California, Joseph Keller was 12 years old when he first cooked in a professional kitchen, filling in for a cook at his mother’s restaurant in Maryland. Moving to Florida in 1969 he continued to work with his mother at the “Palm Beach Yacht Club and "The Redwood Inn" in Palm Beach, FL. Keller knew at this time he wanted to pursue a course of becoming a Chef. Keller lived in Palm Beach till 1982. At 16, Keller went to train under Gustanzo Pucillo, owner of the highly acclaimed Petite Marmite Restaurant in Palm Beach, Florida. Keller moved to the Colony Hotel in Palm Beach. During the mid 70’s Keller partnered and opened up “The Fish Thing” downtown West Palm Beach. Keller continued to work at the "Petite Marmite" till 1976. While in Palm Beach, Keller worked privately for the Prince of Saudi Arabia as well as Hallmark Cards as private chef for the executives. In 1976 Keller went to Nantucket and for the next 16 years made the island his home. While in Nantucket he was the Sous Chef at the "Club Car" restaurant. Moved to the "Cliffside Beach Club" as chef. In 1984 started as Chef at the "Woodbox Inn" and in 1988 purchased the Inn. In addition to the title Chef/proprietor of the "Woodbox" Keller leased the "Summer House" Restaurant in Siasconset and ran that in addition to Keller's "Woodbox. Keller left the island to further his training and traveled to France in 1992 where he completed stagier internships under Roger Vergé at Le Moulin de Mougins and Bernard Loiseau at Le Cote d’OR, Saulieu. La Tour d'Argent, and Taillevent in Paris, France. Keller and his brother come across the French Laundry in Napa and in 1994 the French Laundry opens. Keller decides to move operations from east coast to west coast. Keller sells the properties in Nantucket. Keller opens "Bouchon" in Napa California in 1998, collaboration with his brother Thomas Keller of “The French Laundry”. Keller heads to Vegas and opens “JOSEF’S” Brasserie in 2000 and sets the seeds for a future Bouchon Bistro. “JOSEF’S” Brasserie located in the newly renovated Aladdin Hotel in Las Vegas is styled after the grand brasseries of Paris and features classic French Cuisine and incorporates new interpretations of those classic dishes. Keller opens Como’s Restaurant in the “Lake Las Vegas Resort” 2003 and has created a captivating atmosphere combined with the Provence styled of food he’s noted for. Keller opens Bistro Zinc 2006. Beautiful appointed restaurant at the “Lake Las Vegas Resort” located on the lake, featuring an American-French cuisine. Bistro Zinc houses the “Keller Culinary Theatre” a (restaurant/school) where Chef Keller shared his cooking techniques with the locals. Keller guest teaches and the "Cod en Bleu" Las Vegas and is on the board of the "Las Vegas Art Institute". "I enjoy teaching and helping the next generation of cooks realize their dreams". In 2005-06 Keller oversees the opening of "Bouchon" at the Venetian Hotel in Las Vegas. Unlike most of the entrepreneurs in Las Vegas, Keller lives in Las Vegas and personally oversees all of his operation.

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