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Georges Auguste Escoffier (28 October 1846 - 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine CarÃªme, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize CarÃªme's elaborate and ornate style. Referred to by the French press as Emperor of the world kitchens, Escoffier was France's pre-eminent chef in the early part of the 20th century.
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