Escoffier

    Auguste Escoffier (1847-1935) often referred to as the "Father of Modern Cuisine" was a renowned chef, teacher, and author of Le Guide Culinaire. Escoffier was born in Villeneuve-Loubet, a small village near Nice. His culinary visions were known not only in his native France, but influenced cuisine worldwide. When the Savoy Hotel opened in London in 1898 under the direction of Escoffier and Cesar Ritz, grand cuisine was still the exception. These two chefs waged a successful campaign to assure that their a la carte offerings were the finest and their service was the best. Escoffier simplified the classical menu in accordance with the principles of Careme, and initiated the kitchen brigade system. His home in Villeneuve-Loubet is now open to visitors and houses a fascinating culinary museum.

    Les Amis d’Escoffier Society of Chicago, a not for profit fraternity of true epicures and connoisseurs, is dedicated to the propagation of the high standards and ethics of the culinary profession. It was created to perpetuate the memory of the great culinary master, Auguste Escoffier. Les Amis d’Escoffier Society, destined to become the high authority on fine dining, was founded for the purpose of promoting a better understanding and greater appreciation of the art of good living. Its first meeting was held in the Jantzen Suite of the Waldorf Astoria, March 30, 1936.

    JOHN W. KAUFMANN, CFE, CEC, AAC,  HOF – CHAIRMAN

    JOE AIELLO, CEC, AAC - SECRETARY

    HARRY HOFFSTADT, CFE, CEC, AAC, HOF – HONORARY CHAIRMAN

    MICHEL BOUIT, CEC, AAC – AMBASSADOR ~ President, Disciples Escoffier International-USA

    ELIZABETH BERGIN - MARKETING DIRECTOR