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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Hubert Keller ： ウィキペディア英語版 Hubert Keller Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas. == Biography == Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Vergé before coming to San Francisco in 1982 to revitalize the now-defunct Sutter 500. In 1986 he became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles. Shortly thereafter he opened a second Fleur de Lys, at Mandalay Bay. Chef Keller also opened a French influenced steakhouse in Downtown St. Louis called SLEEK, which is regarded as the best steak house in St. Louis. He was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California. He is the author of ''The Cuisine of Hubert Keller'' and is the co-author of Dr. Dean Ornish's ''Eat More, Weigh Less''. Keller was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Hubert Keller」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.