LeSean McCoy’s net worth, biography, fact, career, awards and life story

Net Worth: $14 Million
Date of Birth: Jul 12, 1988 (32 years old)
Gender: Male
Height: 5 ft 10 in (1.8 m)
Profession: American football player
Nationality: United States of America

LeSean McCoy net worth: LeSean McCoy is an American professional football player who has a net worth of $14 million. LeSean McCoy was born in Harrisburg, Pennsylvania in July 1988. He is a running back who played at Harrisburg Bishop McDevitt High School. McCoy played his college football at the University of Pittsburgh where he was a Freshman All-American and Big East Rookie of the Year in 2007 and the Big East Player of the Year, Big East Offensive Player of the Year, and Sporting News Big East Offensive MVP in 2008. He was also a two time First-team All-Big East selection. McCoy was drafted #53 by the Philadelphia Eagles in the 2009 NFL Draft. He played for the Eagles from 2009 to 2014 before being traded to the Buffalo Bills before the 2015 season. With the Eagles he was a three time Pro Bowl selection and a two time First-team All-Pro. McCoy has been ranked in the Top 100 Players from 2012 to 2015, finishing as high as #5 in 2014. He is a two time FedEx Ground Player of the Year and was the NFL rushing touchdown leader in 2011. McCoy was the NFL Rushing Leader and NFC Offensive Player of the Year in 2013. He holds Eagles records for single-season rushing yards in a season, all-time leading rusher, and single game rushing record. Out of college he signed a four year deal for $3.47 million. In 2012 he signed a five year extension worth $45 million. In 2015 McCoy signed a five year deal with the Bills for $40 million.

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Thomas Keller’s net worth, biography, fact, career, awards and life story

Thomas Keller Net Worth: Thomas Keller is an American chef, restaurateur and cookbook author who has a net worth of $50 million. Thomas is best-known for owning the high-end restaurants The French Laundry, Per Se, Bouchon Bistro and Ad Hoc. Thomas Keller was born October 14, 1955 in Camp Pendleton, Oceanside, California. He is as renowned for his culinary skills as he is for his ability to establish a restaurant that is relaxed yet exciting. Keller began his culinary career at a young age, working in a Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred restaurants. He opened his first restaurant, Rakel, in New York City in 1986 then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles. In 1994, Keller opened the French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. Keller now has eight restaurants and two bakeries in the U.S. His personal standards are exceptionally high and he values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, enabling him to concentrate on his many varied interests. He is the author of the award-winning The French Laundry and Bouchon cookbooks, as well as Under Pressure (a cookbook on sous-vide cooking). In November 2009, he released his fourth cookbook, Ad Hoc at Home, featuring family-style recipes. It has been nominated for the IACP and James Beard awards and appeared on the New York Times Best-Sellers lists for six weeks. Keller collaborated with Raynaud and the design firm Level on a collection of white porcelain dinnerware called Hommage. Keller’s awards and accolades are many. In 2001, he was named America’s Best Chef by Time magazine; in 2003, Johnson and Wales University conferred him with the honorary Degree of Doctor of Culinary Arts; he won consecutive Best Chef awards from the James Beard Foundation and Chef of the Year from The Culinary Institute of America. Additionally, he is the only American-born chef to hold multiple three star ratings by the Michelin Guide.
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