Auguste Escoffier

Escoffier was born in Oct. 28, 1846; Villeneuve-Loubet. French chef known for his innovations in haute cuisine, Escoffier has started his career from his uncle's restaurant at the very tender age of 13. His talent and the love to the trade rewarded him as a commis de cuisine in hotel Bellevue at the same age. After few years Escoffier was offered work as a commis rotissere in a famous restaurant called "Du petit Moulin Rough" in Paris. Few years later, he opened his own restaurant " Le Faisan Doree" in Cannes, where he met a Swiss hotel Manager Caser Ritz. The friendship of Escoffier and Ritz became strong and Escoffier was offered to work in Grand hotel in Monte Carlo as chef de cuisine. The team gave a new image of quality and success to their entrepreneuship. Ecoffier and Ritz worked in the formula, modernization and simplification. The formula worked so well that Escoffier earned a worldwide reputation as a director of the kitchens at the Grand Hotel at Monte Carlo and at Cesar Ritz's Savoy (1899 -1922) hotels in London. Escoffier was a simple man, believed in simple dress up but was very strict in discipline. During his tenure, no one could smoke inside the kitchens. Escoffier was fond of making relations with people. He helped to reform grande cuisine by simplifying and refining it and making its preparation more efficient. He wrote Guide culinaire (1903), Ma Cuisine (1934), and other classic works. He is often called the greatest chef of all time. Escoffier is known to be the King of chefs.