Auguste Escoffier Biography

Chef (1846–1935)
French chef Auguste Escoffier reformed grande cuisine and made cooking a respected profession with his book, Le Guide Culinaire.


Born in 1846 France, Auguste Escoffier was director of the kitchens at the finest hotels in Monte Carlo and London. He revolutionized French cuisine by simplifying it and adding modern recipes. His book Le Guide Culinaire included these new cooking methods along with his ideas on how to run an efficient, professional kitchen. This work established the job of chef as a respected profession.

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