Bartolomeo Scappi: An Italian Renaissance author and cook (circa 1500 – 1570), his place of birth is debated, as both Italy and France play tug-of-war; but regardless of his humble origins, Scappi had the distinction of cooking for six popes, serving dishes in Vatican kitchens while Michelangelo painstakingly painted the Sistine Chapel (yes, but did he serve the great painter lunch?). Apparently popes didn’t live long back then, and Scappi enjoyed a long career in Rome; his cookbook was published in Venice (1581) after his death, in six different installments, but it is rumored that he was not very forthcoming about his secret recipes; however, judging by its extensive content, the popes and Vatican staff ate very well, Michelangelo we are not sure.
Procopio Cuto: Of Italian origin but French training, he opened the first café in Paris, in 1686; Calling the popular hangout “hip,” he attracted notables from literature, politics, and the art world. His grandfather pioneered the ice cream machine and Procopio introduced world-class ice cream to Parisians; King Louise XIV was especially fond of Italian ice creams in a variety of fruit flavors. Eventually, he added some foods to go with coffee and desserts, and thus, without a doubt, created the first Starbucks, but with ice cream.
Nicholas Appert: While not a chef in the classical sense, he belongs to the list of foodies famous for his invention of food preservation; Often considered the “Father of Canning,” he spent 14 years refining his invention in the early 19th century and helped change the cuisines of the Western world. Appert came from France.
James Hemmings: Best known as the chef to enthusiastic President Thomas Jefferson, he began life as a slave but accompanied Jefferson to Paris, where he trained as a chef and learned the language. Returning to the palatial Monticello, he was paid as Jefferson’s personal chef and prepared most of the fabulous dinners. Since Jefferson had a huge garden, one can only imagine the ingredients that were available to Chef Hemings. Tragically, he died young after a struggle with alcoholism (all those imported French wines, you might guess).
Ruth Graves Wakefield: Owner and chef of the Toll House Inn restaurant in Massachusetts, created the famous Toll House cookie in the 1930s; Her restaurant, known for its home cooking and delicious desserts, was a popular destination for many Massachusetts residents and vacationers. Ruth had a home economics background, was a perfectionist (as most chefs are) and the author of a best-selling cookbook, not to mention she put herself and the Nestlé Chocolate Company on the map.
Alessandro Fellippini: Chef de cuisine at Delmonico’s in New York City, considered the first fine dining establishment in the United States, which opened in 1827 and was famous for its signature steaks and wide selection of wines. New York’s social elite, politicians, millionaires and even visiting European royalty often dined there. Named for the Delmonico brothers, who own the place, several legendary dishes were created and took center stage, including Eggs Benedict and Lobster Newberg.
Carlos Ranhofer: The Delmonico brothers spared no expense in hiring excellent chefs, and Ranhofer, born and trained in France, was cooking at this fine restaurant in the late 19th century; never modest, he’s taken credit for Baked Alaska, Chicken a la King, and Chateaubriand (although all three are probably not original) and published several popular cookbooks. Adored by common people and royalty alike, he would often travel to France to learn a few new tricks, then return to New York and serve them at Delmonico’s. He ruled the kitchen for more than 30 years, hanging up the apron in 1896.
Marie Antoinette Careme: Considered by most to be the founder of high kitchen, this French chef took food to a higher level, which suited the French very well. He started with rich and beautiful pastries, and moved on to fine cuisine. His talent was recognized early and he attracted nobility, namely King George IV, who eventually became the personal chef of the Rothschild family (also considered royalty). Sadly, he died at the age of 48, but he had a huge impact on French cuisine, setting the standard for fine dining around the world. His influence helped create one of the greatest chefs in history, Auguste Escoffier..
Born outside of Nice, France, EscoffierHis culinary talents were early recognized by his father, who sent him to apprentice at a relative’s restaurant. By the time he was twenty, his prowess was spreading throughout France, and he was hired by the world-class Savoy Hotel in London, where his biggest fan was the Prince of Wales. He frequently trained and hired chefs in some of the best kitchens in Europe, and was the leader of the Ritz Hotels. The equally immodest German Kaiser once proclaimed Escoffier the “Emperor of Chefs”; (It seems the Kaiser had a special fondness for his strawberry pudding.) He owned a prized restaurant in Cannes while pulling double duty at the Grand Hotel in Monte Carlo, attracting the wealthy from around the world. Remembered for his exquisite sauces as well as for other dishes, including nero bomb (don’t ask) and Peach Melba, somehow found time to write several cookbooks and numerous articles on the fine arts of cooking. Fortunately for future generations of foodies, he lived and cooked until his death at the age of 88, in 1935.
No list would be complete without two wonderful American chefs who pioneered TV cooking shows in the ’60s and ’70s, paving the way for today’s Food Network stars: French-trained chef Julia Child and wonderfully entertaining Brit Graham. Kerr, The Galloping Gourmet. Kerr popularized getting drunk while cooking in full view of her live audience and, of course, who could forget Julia’s keen enthusiasm for her? new French dishes.
Whether you’re a fan of fine dining or just a regular foodie, this list is a sampling of the many artistic, adventurous, and hard-working chefs who raised the bar for fine dining. We applaud them posthumously as their legacies live on.
