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This article may be expanded with text translated from the corresponding article in the French Wikipedia. (September 2010) Click [show] on the right for instructions.
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This article is a list of famous chefs and food experts throughout history.
- Only those subjects who are notable enough for their own articles should be included here but may include chefs who have articles in other languages on Wikipedia which have not as yet been translated into English.
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Contents
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14th Century
15th Century
16th Century
- Guillaume Fouquet de la Varenne
- w:fr:Lancelot de Casteau, author of L'Ouverture de cuisine, (1604)
- w:fr:Richard Leblanc
17th Century
- 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.
- w:fr:Charles Durand (cuisinier)
- 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)
- w:fr:Johann-Carl Leuchs
- Madame Mérigot, author of La Cuisinière Républicaine (1795)
- w:frMenon, author of La Science du maître d’hôtel cuisinier (1749)
- Nicolas Appert
- Vincent la Chapelle, author of Cuisinier moderne (1735)
Nineteenth century
- w:fr:Antoine Beauvilliers a pioneering restaurateur 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
- w:fr:Adolphe Gérard
- Auguste Escoffier
- Charles Ranhofer
- w:fr:Joseph Favre, author of Grand Dictionnaire universel de la cuisine and founder of the w:fr:Académie culinaire de France
- Jules Gouffé
- w:fr:Paul Jullemier
- Prosper Montagné, (1865–1948), author of Larousse gastronomique
- Lucien Olivier
- Alfred Prunier
- Alexis Soyer
- w:fr:Nicolas Stohrer
- w:fr:Paul Thalamas
- Louis Eustache Ude, author of The French Cook (1813)
Twentieth century
- Gaston Acurio
- Chef Wan
- Ferran Adrià
- Jean Bardet
- Lidia Bastianich
- Mario Batali
- Rick Bayless
- Rashma Beharry
- Martín Berasategui
- John Besh
- Georges Blanc
- Raymond Blanc
- Heston Blumenthal
- Paul Bocuse
- Ettore Boiardi
- Daniel Boulud
- Anthony Bourdain
- Michel Bras
- Caesar Cardini
- Alain Chapel
- Julia Child
- Chen Kenichi
- Chen Kenmin
- Michael Chiarello
- Bobby Chinn
- Keith Cholewinski
- Fanny Craddock
- Alain Ducasse
- Wylie Dufresne
- Thomas Edwards
- Chaz Fable
- Bobby Flay
- Tyler Florence
- Keith Floyd
- Pierre Gagnaire
- Frédy Girardet
- Rose Gray
- Michel Guérard
- Yutaka Ishinabe
- Elijah Joy
- Toshiro Kandagawa
- Hubert Keller
- Thomas Keller
- Pierre Koffman
- Susur Lee
- Cyril Lignac
- Masahiko Kobe
- Gaston Lenôtre
- Ludovic Lefebvre
- Bernard Loiseau
- James MacInnis
- James Martin (chef)
- Rokusaburo Michiba
- Rick Moonen
- Masaharu Morimoto
- Koumei Nakamura
- Jamie Oliver
- Raymond Oliver
- Alain Passard
- Jacques Pépin
- Fernand Point
- Wolfgang Puck
- Franz Quixtner
- Gordon Ramsay
- Eric Ripert
- Joël Robuchon
- Philippe Rochat
- Michel Roux
- Michel Roux, Jr.
- Carme Ruscalleda
- Hiroyuki Sakai
- Marcus Samuelsson
- Guy Savoy
- Alain Senderens
- Art Smith
- Troisgros family — Pierre, Claude, and many others
- Charlie Trotter
- Marc Veyrat
- Jean-Georges Vongerichten
- Alice Waters
- Marco Pierre White
- Pierre Wynants
- Jonathan Waxman
- Marcelo Zana
- Andrew Zimmern
- Seymour Karp
- Elias Mamalakis
- Stelios Parliaros
- Ntina Nikolaou
- Samuel JelinskiThe Best In The World
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