and Per Se, both of which hold three-star Michelin ratings, will receive the Torch Award during the upcoming WesternFoodservice & HospitalityExpo on Monday, August 29th at the Los Angeles Convention Center. Keller started his culinary career at a young age, working at a restaurant in Palm Beach. In 1983, Keller moved to France where he was able to work in multiple Michelin-starred restaurants including Guy Savoy and Taillevent. In 1986, he opened his first restaurant in New York City called Rakel. Keller then moved to the west coast, becoming the Executive Chef at the Checkers Hotel in Los Angeles. In 1994, he took ownership of The French Laundry restaurant in Yountville, California and opened Per Se in 2004 in Manhattan. He has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc + Addendum, and has sold more than one million copies of his books.