Thomas Keller

Most people think of success as based on what was done yesterday, but I focus on what we are doing today and how we are going to do it better tomorrow.

As I grew into my role as a chef, restaurateur and then the leader of our restaurant group, I realized that I needed to promote confidence and courage among my team across all departments, and to give them a strong understanding of who they are, and what they can contribute—so that together we can make a positive impact on our profession.

When it comes to career growth or keys to running good business, there are two words that come to my mind:

Surround yourself with good people and if you dedicate yourself to improving each and every day to do your best, opportunities will arise as a result of hard work, loyalty, responsibility, setting goals, and just allowing things to take their course.

Regardless of whether you are a chef or restaurateur, when you are just starting out and developing a foundation, it’s important to build a common vision and approach with your team.

Repetition is fundamental to one’s success in cooking.

Once you are aware of everything that goes on around you, this opens you up to inspiration and to new ways to interpret your cuisine.

Inspiration leads to evolution.

The biggest lesson I learned as a young chef?

We stand on the shoulders of those who came before us.

Chef Henin took me aside one day and explained to me why cooks cook – that whether you were the short-order cook down the street or the private cook for a family or a chef in one of the finest restaurants in the world, he said ‘Cooks cook to nurture people.’ At that moment, that very moment, July 1977, is when I decided to become a professional chef.

We cook to nurture.