Hubert Keller
Chef · Fleur de Lys
Professional Record
1999 – Present
Chef-Owner
Pastry chef (early career position)
Pastry chef (shipboard restaurant)
Cruise liner Mermoz
Pastry chef / kitchen position (early career)
Domaine de Châteauneuf, France
Kitchen position training under Roger Vergé
Moulin de Mougins, Mougins, France
Pastry chef / kitchen position (early career)
La Cuisine du Soleil, São Paulo, Brazil
Consulting chef
Club XIX, The Lodge at Pebble Beach, Pebble Beach, United States
Pastry chef / restaurant kitchen position
Domaine de Chateauneuf, France
Pastry chef / restaurant kitchen position
Moulin de Mougins, Mougins, France
Restaurant kitchen position
La Cuisine du Soleil, São Paulo, Brazil
Chef‑owner / launching chef of Burger Bar
Chef‑owner of French‑influenced steakhouse
SLEEK, Downtown St. Louis, United States
Pastry chef / restaurant kitchen position
Cruise liner Mermoz
2008 – 2011
Chef (French‑influenced steakhouse, commonly described as consulting/executive role)
Sleek, Lumière Place, St. Louis, United States
1990 – 1999
Trained at
1982 – 1986
Chef brought in to revitalize the restaurant
Sutter 500, San Francisco, United States
1980 – 2019
Chef
1980 – 2019
Chef
Worked Alongside
at Moulin de Mougins, Mougins, France
at Club XIX, The Lodge at Pebble Beach, Pebble Beach, United States
at Auberge de l’Ill, Illhaeusern, France
at Auberge de l’Ill, Illhaeusern, France
at Moulin de Mougins, Mougins, France
at Fleur de Lys
at Auberge de l’Ill, Illhaeusern, France
at Auberge de l’Ill, Illhaeusern, France
at Fleur de Lys
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