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VietnameseGreek antiquity :
Archestrate
Roman Antiquity:
Apicius (Trajan)
The XNUMXth century:
Guillaume Tirel alias Taillevent
Sidoine Benoit
The XNUMXth century:
maestro martino
The XNUMXth century:
Cristoforo da Messisbugo, author of Banchetti, composizioni di vivande e apparecchio generale, Ferrara, 1549.
Bartolomeo Scappic publishes the Opera in Venice in 1570.
Lancelot of Casteau, author of The Kitchen Opening, 1604
Richard Leblanc
The XNUMXth century:
Francois Pierre de la Varenne, author of Le Cuisinier françois, 1651
Francois Vatel, butler of Nicolas Fouquet and the Grand Condé (1631-1671).
Jean-Joseph Close
The XNUMXth century:
André Noel
Antoine Augustin Parmentier, an apothecary by trade, he advocated the use of potato and the art of doing good pain.
Charles Durand (Provencal cook)
Francesco Procopio dei Coltelli creator of the ice cream and founder of the café The Procope
Francois Massialot, author of "The royal and bourgeois cook", 1712 and "The new royal and bourgeois cook", 1717
Menon, author of The Science of the Maitre D 'Cook, 1749
Nicolas Appert, developed around 1795 his method of heat preservation in hermetically sealed containers. He will publish his discovery in June 1810.
Christmas, cook of Frederick II of Prussia.
Vincent the Chapel, author of The Modern Cook, 1735
Vincenzo corrado, author of Il cuoco galante, 1773.
The XNUMXth century:
Adolphe Duglere
Adolphe Gerard
Alexandre choron
Alexandre Dumas (father)
Alexis Soyer
Alfred Prunier
Antoine Beauvilliers inventor of " restaurant "And author of" The Art of the Cook ", 1814
Antonin Lent : “The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, which has pastry-making as its main branch. "
Auguste Escoffier
Casimir Moisson
Charles Ranhofer, the famous chef of restaurant Delmonico's in New York, creator, among others, of lobster a la Newburg
Edouard Nignon
Henri-Paul Pellaprat
Jean Anthelme Brillat-Savarin
Jean-Nicolas Marguery
Joseph Favré, author of the “Great universal dictionary of cooking” and founder of the Académie culinaire de France
Martin-Jules Gouffé
Lucian Olivier
Marcel Boulestin
Nicolas stohrer
Paul Jullemier
Paul thalamas
Philippe Edouard Cauderlier,
Pierre Cubat
Prosper Montagne
Urban Dubois, author of numerous cookery books and creator of the famous Veal orloff
The XNUMXth century:
Alain Chapel student of Fernand point in Vienna, he obtained 3 stars in 1973, at his restaurant La Mère Charles in Mionnay,
Alain Ducasse
Alain Dutournier
Alain Passard
Alain Pegouret
Alain Senderens
Alan wong
Albert roux
Alex atala
Alexandre couillon
Alexandre dumaine
Alexandre mazzia
Alfredo Russo
Andoni Luis Alduriz
André Daguin
André Guillot
Anne-Sophie Pic
Anthony Michael Bourdain
Antoine Westerman
Babette of Rozieres
Benoit Violier
Bernard Loiseau
Bernard Ravett
Bernard Vaussion
Brian James Turner
Bruno Loubet
Bruno Oger
Caesar Cardini
Chef boyardee
Christian Constant
Christian Le Squer
Christopher Aribert
Christophe Évrard
Christopher Leroy
Christopher Coutanceau
Christian Sinicropi
Cyril Lignac
Daniel Boulud
Daniel Hmm
Denis Martin
Dimitri Droisneau
Elena Arzak
Emmanuel Renaut
Eric Briffard
Eric Frechon
Eric Pras
Eric Ripert
Eugene Herbodeau
Eugenie Brazier (known as Mother Brazier)
Fernand point à Vienna, the first chef to obtain three stars at the Michelin in 1933.
Ferran Adrià
Frank Giovanni
Frédéric Anton
Frédéric simoninnamed Head de l 'année to the Pudlowski Guide 2011
Frederic Bau, confectioner
Frédy girardet, Restaurant of the Town Hall in Crissier en Switzerland
Gaston Clement
Gaston Lenotre, pastry chef, MOF
George White
Gerard Dupont (culinary academician)
Gerald Passédat
Gerard Rabaey
Gerard Vié
Ghislaine Arabian
Gilbert wenzler
Gilles Goujon
Gilles Stassart
Gordon james ramsay
Gregory Cohen
Gualtiero Marchesi
Guillaume Gomez (Chef of the Elysee)
Guy Martin
Guy Savoy
Hélène Darroze
Henry alexander shaw
Herve This, initiator with Nicholas kurti of the molecular gastronomy
Heston Blumenthal
Hisayuki Takeuchi
Jacques Lameloise
Jacques Le Divellec
Jacques Pépin
Jacques Peak
Jacques Pourcel
Jamie Oliver
Jean-Bardet
Jean Delaveyne
John Ducloux
Jean-François Trap
Jean-georges klein
Jean-Georges Vongerichten
Jean-Luc Germond
Jean-Luc Rabanel
Jean Michel Lorain
Jean-Sulpice
Joel Robuchon
Joseph Donon
Juan Maria Arzak Arratibelk
Julia Child
Julien Duboue
Klaus Erfort
Laurent Small
Laurent Pourcel
Louis Outhier
Luisa Marelli Valazza
Maity
Marc Haeberlin
Marc Meneau
Marc Meurin
Marc Veyrat
Marcel Boulestin
Marcel Le Servot in the kitchens of the Élysée from 1968 to 1984
Marco Pierre White
Mary Bourgeois
Martin Berasategui
Massimo Bottura
Mathieu Pacaud
Michel Bras
Michael Bruneau
Michel Guerard
Michel oliver
Michel roth
Michel Roux
Michel Sarran
Michel Troisgros
Mira Ra Kim, one of the few starred women in France since 2018
Moreno Cedroni
Nadia santini
Naoelle Hainaut
Nikolaos Tstelementes
Olivier Bellin
Olivier Chaput
Olivier roellinger
Patrick bertron
Patrick Henriroux
Paul Bocuse student of Fernand point in Vienna, and Mother Brazier à Lyon, 3 stars from 1965 until his death in 2018.
Paul Haeberlin
Paul Jules Jullemier
Philippe Chevrier
Philippe Etchebest
Paul Haeberlin
Paul-Jules Jullemier
Paul Pairet
Philippe Laloux
Philippe Mille
Philippe Rochat, Restaurant of the Town Hall in Crissier en Switzerland
Pierre Gagnaire
Pierre Hermé
Peter romeyer, founder with Paul Bocuse byEuro-hats
Pierre Troisgros
Pierre Wynants à Brussels
Raymond White
Raymond Oliver, Head du Grand Vefour, 3 stars, famous for having created in 1954 the 1st television program devoted to cooking, Art and magic of cooking
Regis Marcon
Rick Bayless
Roger verge
Roland G. Henin
Roland Pierroz
Sarah wiener
Simone Zanoni
Stephane Decotterd
Sylvester Wahid
Tomoyasu Kamo
Thibaut ruggeri
Thierry marx
Thomas Keller
Vincent Arnold
Wolfgang Puck
Yannick Alleno
Yoann Conte
Yves Camdeborde
Yves Thuries
The XNUMXst century:
The future great chefs are starting to come here:
Amaury Bouhours