Thomas Keller

About the Chef

Chef, Restaurateur, Author, Mentor, Thomas Keller, a man of many hats, is best known for his empire of restaurants that sets a new paradigm within the hospitality profession, and includes The French Laundry in Napa Valley, California, and Per Se in New York City. The chef’s innovative, world-renowned style marries sophisticated French cuisine with Californian influences.
Among his endless list of accolades and awards, Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide.
In 2022, Thomas Keller and Dom Pérignon meet in their first creative encounter.

“Dom Pérignon brings a sense of luxury, a sense of celebration to an occasion.”

Plénitude 2

Thomas Keller and Dom Pérignon are compelled by a shared quest for it, creating and revealing harmony from an ever-changing nature and its unique constraints.
Dom Pérignon strives towards harmony as a source of emotion. However challenging, it must reinvent itself with each vintage, using only the grapes of a single and same year.
For Chef Keller, harmony lies in the simplicity of ingredients on a plate, an elemental balance of each one’s quality.
To express this – the essence of a year, the best of the earth brought to table – requires vision, audacity, innovation, and a willingness to push the limits.


In a word: elevation.
Chef Thomas Keller has become synonymous with elevating a great meal to an emotional experience. With Dom Pérignon Plénitude 2, champagne becomes the catalyst for elevation, generating an infinite palette of pure emotion.
Dom Pérignon Vintage 2003 – Plénitude 2, a vibrant and intense expression of Dom Pérignon, enters into a gastronomical dialogue with Chef Keller’s creations, magnifying the essence of both.
Together, Thomas Keller and Dom Pérignon strive to summit new heights in food pairing experiences.

"The dish creates a counterbalance between the champagne’s richness and the salinity of the caviar, the smokiness of the trout, and the acidity of the tomato jelly."
Thomas Keller