Chef Joseph Keller was just 12 years old when he first worked in a professional kitchen, filling in for a cook at his mother’s restaurant in Maryland. At 16, Keller trained under Gustanzo Pucillo at the acclaimed Petite Marmite Restaurant in Palm Beach, Florida. He fell in love with Nantucket after being named Sous Chef at the Club Car restaurant and then chef at Cliffside Beach Club and the Woodbox Inn, all located on the island. After furthering his culinary training in France, in 1994 Keller and his brother, Thomas, transformed the French Laundry in Yountville, California into what many food writers have called America’s greatest restaurant. He later opened Bouchon, another collaboration with his brother, in Napa; and Josef’s Brasserie, Como’s Restaurant, and Bistro Zinc in Las Vegas, the latter which housed a school where Keller taught his famed provincial French techniques. He is thrilled to be back in Nantucket as Company of the Cauldron’s Executive Chef.