Statement Honoring Chef Thomas Keller, Chevalier in the French Legion of Honor

Mr. Speaker, I rise today to honor Chef Thomas Aloysius Keller, of Yountville, California on the occasion of being honored by French President Nicolas Sarkozy as a Chevalier in the French Legion of Honor.

Chef Keller was born at Camp Pendleton in Oceanside, California to Elizabeth and Edward Keller on October 14, 1955. He is the youngest of five boys. Chef Keller's experience in the restaurant business began when his family moved to Florida. He was studying psychology and working as a dishwasher when his mother asked him to take over as a replacement chef at the restaurant she managed.

One summer he was discovered by French-born Roland Henin, who taught Chef Keller the fundamentals of French cuisine. After working at a small French restaurant in the Hudson River Valley in Catskill, New York, he moved to France where he refined his skills through working at Michelin-starred restaurants, including Guy Savoy and Taillevent. He soon returned to the U.S. and opened his first restaurant, Rakel, in 1986.

In 1994, Chef Keller took ownership of The French Laundry in Yountville. Built as a saloon in the 1900s and converted to a French steam laundry in the 1920s, the restaurant has commandeered world-wide recognition, having been named ``Best Restaurant in the World'' in 2003 and 2004. It has been awarded three Michelin stars every year since 2006. In 1996 he was named Best Chef in California and in 1997, Best Chef in America by the James Beard Foundation. He now has 8 restaurants and two bakeries in the U.S., among those Bouchon, Ad Hoc, and renowned New York City restaurant, Per Se. Chef Keller's work ethic knows no bounds and the professionalism of his staff is legendary--two of the reasons why his ventures are successful.

Chef Keller is also the author of various award winning books, including, ``The French Laundry,'' ``Bouchon,'' ``Under Pressure,'' and the best fried chicken recipe in ``Ad Hoc At Home,'' which was on the New York Times Best Sellers list for 6 weeks.

Chef Keller is also very giving of his time to organizations and causes which benefit the Napa Valley. He helps with March of Dimes, City Meals on Wheels, Share our Strength and Auction Napa Valley. He is on the Board of Trustees for the Culinary Institute of America, and is the President of Bocuse d'Or USA.

Mr. Speaker, it is appropriate at this time that we acknowledge my friend Chef Thomas Keller for his extraordinary work and for being only one of three Americans who have been bestowed the honor of Chevalier in the French Legion of Honor.