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This article is a list of famous chefs and food experts throughout history.
Contents |
Greek antiquity
Roman antiquity
14th Century
15th Century
16th Century
- Guillaume Fouquet de la Varenne
- Lancelot de Casteau, author of L'Ouverture de cuisine, (1604)
- Richard Leblanc
17th Century
- François Céron
- François Pierre de la Varenne, author of Cuisinier françois, (1651)
- François Vatel, maître d’hôtel to Nicolas Fouquet and to Grand Condé (1631-1671)
- Pierre de Lune, author of Le Cuisinier, (1656) and Le nouveau et parfait cuisinier, (1668)
18th Century
- Antoine Parmentier, apothecary by profession, he refined the use of the potato and the art of bread making.
- Charles Durand
- François Marin, author of Les Dons de Comus ou les Délices de la table (1739)
- François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois, (1717)
- Johann-Carl Leuchs
- Madame Mérigot, author of La Cuisinière Républicaine (1795)
- Menon, author of La Science du maître d’hôtel cuisinier (1749)
- Nicolas Appert
- Vincent la Chapelle, author of Cuisinier moderne (1735)
19th Century
- Beauvilliers inventor of the restaurant and author of L'Art du Cuisinier (1814)
- Jean Anthelme Brillat-Savarin
- Marcel Boulestin
- Antonin Carême
- w:fr:Philippe Édouard Cauderlier
- Alexandre Étienne Choron
- w:fr:Pierre Cubat
- w:fr:Urbain Dubois, author of numerous works on food and creator of veal Orloff
- Adolphe Dugléré
- Alexandre Dumas (père)
- Auguste Escoffier
- w:fr:Joseph Favre, author of Grand dictionnaire universel de la cuisine and founder of the w:fr:Académie culinaire de France
- w:fr:Adolphe Gérard
- Jules Gouffé
- w:fr:Paul Jullemier
- Prosper Montagné, (1865 – 1948), author of Larousse gasronomique
- Lucien Olivier
- Alfred Prunier
- Alexis Soyer
- w:fr:Nicolas Stohrer
- w:fr:Paul Thalamas
- Louis Eustache Ude, author of The French Cook (1813)
20th Century
- Alain Chapel
- André Daguin
- Alain Ducasse
- Alain Passard
- Alain Senderens
- Alexandre Dumaine
- Alfredo Russo
- Anne-Sophie Pic
- Bernard Loiseau
- Bernard Ravet
- Bruno Oger
- Caesar Cardini
- Chaz Fable
- Chef Boyardee
- Christian Le Squer
- Cyril Lignac
- Daniel Boulud
- Denis Martin
- Ettore Boiardi, aka Chef Boyardee
- Eugène Herbodeau
- Brazier (La mère)
- Fernand Point à Vienne
- Frédy Girardet
- Frères Troisgros
- Gaston Clément, Belgian food expert and writer
- Gaston Lenôtre, pâtissier, M.O.F
- Georges Blanc
- Gérald Passédat
- Gérard Dupont
- Gérard Rabaey
- Gilbert Wenzler
- Gordon James Ramsay
- Guy Martin
- Guy Savoy
- Hélène Darroze
- Heston Blumenthal
- Hisayuki Takeuchi
- Jacques et Laurent Pourcel
- Jacques Lameloise
- Jacques Pépin
- Jamie Oliver
- Jean Bardet
- Jean-François Piège
- Jean Michel Lorain
- Joël Robuchon
- Jean-Robert Laloy
- Joseph Donon
- Julia Child
- Klaus Erfort
- Maïté
- Marc et Paul Haeberlin
- Marc Meneau
- Marc Veyrat, cuisinier in Annecy and Megève
- Marco Pierre White
- Martín Berasategui
- Mère Poulard
- Michel Bras
- Michel Bruneau
- Michel Guérard
- Michel Oliver
- Michel Roth
- Michel Sarran
- Nadia Santini
- Olivier Bellin
- Olivier Roellinger
- Patrick Bertron
- Patrick Henriroux
- Paul Bocuse
- Philippe Chevrier
- Philippe Laloux
- Philippe Rochat in Crissier
- Pierre Gagnaire
- Pierre Wynants in Brussels
- Raymond Blanc
- Raymond Oliver
- Régis Marcon
- René Verdon
- Roger Vergé
- Roland Pierroz
- Sarah Wiener
- Thierry Marx
- Troisgros les frères
- Vincent Arnould
- Wolfgang Puck
- Yves Camdeborde
- Yves Thuriès
21st Century
- Ferran Adrià
- Heston Blumenthal
- Vince Dibattista
- Pierre Gagnaire
- Pierre Hermé
- Hervé This, founder with Nicholas Kurti of molecular gastronomy
- Bruno Turbot
- Mari Mathieu
- Gérald Passédat
- Mari Thomas and Eliott Mozin
- Gordon Ramsay
- Grant Ripp
- Thomas Keller
Institutions
- Académie culinaire de France
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