The Origins of Escoffier

Before Escoffier was a reputable culinary school, it was the name of a person. Get a bit of history on Georges Auguste Escoffier, the father of French haute cuisine, and the school that bears his name.

Escoffier, The Legendary Chef

From his first culinary apprenticeship at the age of 13, our namesake Auguste Escoffier threw himself into kitchen work. By age 18, he had become commis rotisseur (junior roast cook) at the renowned Le Petit Moulin Rouge in Paris. In 1890, he brought his talent to The Savoy in London, and later to the new Carlton Hotel.