born Oct. 28, 1846, Villeneuve-Loubet, Fr.
died Feb. 12, 1935, Monte Carlo, Monaco
French chef known for his innovations in haute cuisine.
He earned a worldwide reputation as director of the kitchens at the Grand Hotel at Monte Carlo and at César Ritz's Savoy (1890–99) and Carlton (1899–1922) hotels in London. He helped 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.