Auguste Escoffier (1846-1935) was a legendary French chef, restaurateur and cookbook writer who began cooking at age 13 as an apprentice in his uncle's restaurant in Nice. He later formed a fruitful partnership with César Ritz, and Escoffier became an ambassador of French cooking throughout the world from his base at London's Savoy Hotel. The partners went on to open the Paris Ritz and a number of other hotels.

Escoffier essentially modernized French cuisine by updating and simplifying the path paved by Carême. Published in 1903, Escoffier's authoritative Le Guide Culinaire is still a reference for aspiring chefs, and he wrote a number of other works. He invented the peach melba in honor of Australian singer Nellie Melba; a chaud-froid Jeannette in homage to an ice-bound ship; and a frog's leg dish for the Prince of Wales. Emperor William II famously called him "the emperor of the world's kitchens."

Escoffier retired at age 74 after an unprecedented 62-year career, and died at the ripe old age of 89.