List of chefs

This article is a list of famous chefs and food experts throughout history.

Greek antiquity

* Coroebus of Elis

Roman antiquity

* Apicius

14th Century

* Guillaume Tirel
* Sidoine Benoît

15th Century

*Maestro Martino

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
*
*Alexandre Choron
*
*, author of numerous works on food and creator of veal Orloff
*Adolphe Dugléré
*Alexandre Dumas (père)
*Auguste Escoffier
*, author of "Grand dictionnaire universel de la cuisine" and founder of the
*
*
*
* Prosper Montagné, (1865 – 1948), author of "Larousse gasronomique"
* Lucien Olivier
*Alfred Prunier
*Alexis Soyer
*
*
* 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
*Chef Boyardee
*Christian Le Squer
*Cyril Lignac
*Daniel Boulud
*Denis Martin
*Eugène Herbodeau
*Brazier (La mère)
*Fernand Point à Vienne
*Frédy Girardet
*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
*Klaus Erfort
*Maïté
*Marc et Paul Haeberlin
* Marc Meneau
*Marc Veyrat, cuisinier in Annecy and Megève
*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 Oliver
*Régis Marcon
*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
*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

Institutions

* Académie culinaire de France

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