Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry.

More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print.

Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.

Alena Rozanskl is the Pastry Chef at Bouchon Bakery & Café in the Time Warner Center at Columbus Circle. She oversees and coordinates all aspects of the production of pastry and viennoiseries for the bakery and café, ensuring that every guest has an exceptional experience.

Alena joined our team in 2011 as a pastry chef de partie. Prior to that she held pastry positions in New York and North Carolina. Now she draws on her experience to teach the employees working under her at Bouchon Bakery & Café.

Watching her grandmother cook Christmas cookies in a tiny kitchen planted the seed that eventually led her to a culinary career. She earned her Pastry Diploma from the International Culinary Center in New York City.

Michael DeCicco is chef de cuisine at Bouchon Bakery & Cafe Time Warner Center, where he has overseen the savory kitchen, porter team and receiving for the bakery / cafe since 2014.

Chef DeCicco began his career with the Thomas Keller Restaurant Group in April 2011 as a chef de partie at Bouchon Bakery & Café in Time Warner Center. He quickly climbed through the ranks also serving as a demi sous and sous chef before moving to Bouchon Bakery Rockefeller Center in 2013, where he served as executive sous chef. He rejoined the Bouchon Bakery & Cafe Time Warner Center team as chef de cuisine nearly two years later.

Prior to joining TKRG, Chef DeCicco worked in the kitchen at the Biltmore Estate in Asheville, North Carolina.

He holds an Associates degree in Culinary Arts from the Culinary Institute of America – Hyde Park.