The French Laundry

Hospitality Career Paths

• Present
• Success, for me, is not about fortune or fame. Success is about giving to our team, our guests, our friends and...

  

  Thomas Keller

  Chef/Proprietor

  Chef, Restaurateur, and Cookbook Author

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• 2018
• The failures count as much as the wins, so stop hiding them. I learned to cook making pancakes with my grandfather...

  

  Jason McKinney

  Chef and Owner

  Restaurant Elizabeth

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• It's about consistency and being consistent. We can’t operate at a higher level without consistency.

  

  Carmen "Carmy" Berzatto

  Executive Chef and Owner

  The Bear

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• 2013
• When I was training for Bocuse d'Or, my good friend Rich Rosendale gave me a solid piece of advice which has stuck...

  

  Philip Tessier

  Chef / Partner

  PRESS Restaurant & Under-Study

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• With food, there's always something new to learn, there's always something new to explore. This sort of unlimited...

  

  Timothy Hollingsworth

  Chef & Co-Founder

  Eat At Chain

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• 2011
• The greatest consistent marker of success in our industry is persistence; the ability to get up each day inspired and...

  

  Kevin Fink

  Chef & Owner

  Emmer & Rye Hospitality Group and Pullman Market

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• 2010
• Morale is a living, breathing element that takes constant nurturing. I make myself vulnerable and fail in front of...

  

  Brian Lockwood

  Chef-Partner

  Midōsuji & Gingie (Boka Restaurant Group)

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• 2006
• I stay inspired by working with talented people, reading, tasting, traveling, and most importantly, always expecting...

  

  Edouardo Jordan

  CEO/Founder

  Food with Roots

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• Never be afraid to ask questions. If you're intimidated by other Chefs and don't ask questions about new techniques,...

  

  Melissa Walnock

  Lecturing Instructor & Pastry Chef

  The Culinary Institute of America

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• 2004
• Work for great people and take your time. Developing a craft takes time. Most importantly, always do your best.

  

  Jonathan Benno

  Head of Culinary New York

  SoHo House

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• My goal is to find the best people – inspire them in the kitchen, give them opportunities, and finally teach them how...

  

  Lachlan Mackinnon-Patterson

  Executive Chef & Owner

  Frasca Food and Wine

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• 2003
• Hospitality is not something you turn on when you walk on the floor,
  it is a part of your lifestyle.

  

  Bobby Stuckey

  Co-Owner & Master Sommelier

  Frasca Hospitality Group & Scarpetta Wines

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• 2001
• The restaurant industry is rare in that unlike other arts, you start over everyday. You do not cut an album, take a...

  

  Grant Achatz

  Chef & Owner

  The Alinea Group

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