Thomas Keller

Head Sommelier Andrew Adelson leads The French Laundry’s wine program, curating the restaurant’s food and wine pairings and guiding the staff’s enological education. He assumed the role in 2020 after serving as a Sommelier in the restaurant since 2018 and, previously, as Head Sommelier at Bouchon Beverly Hills. Andrew came to Chef Keller’s restaurants after six years at San Diego’s esteemed Grand Del Mar Resort. His extensive wine knowledge of The French Laundry’s menu makes him uniquely qualified to make every guest’s experience tailor-made and unique. 

Andrew’s commitment as a sommelier is rooted in his sense memories from childhood: climbing the tree in his front yard to devour sunbaked Santa Rosa plums, collecting moss-covered river rocks on family camping trips in the Sierras, and the herbaceous native plants carried by the breeze that flows through the Santa Monica Mountains. Fast forward to his first tasting of white burgundy with the juxtaposition of the wine’s bright minerality and rich texture, which left him transfixed. It is the transportable quality of wine that continues to bring each moment and distinct geography into focus for him, as he is proud to help carry on and help evolve the restaurant’s legacy every day.