“When I lost Rakel, I was lost for three and a half years.
We didn’t own a sauté pan we cooked everything in sauce pots.” It was a night one of Keller’s chefs likened to the sinking of the Titanic.īut Keller-no stranger to challenge-was up for it.
Not that the journey from local to legendary was without its share of snags along the way, starting on night one: “The worst night we ever had was opening night.