List of chefs

Only those subjects who are notable enough for their own articles should be included here but may include chefs who have articles in other languages on Wikipedia which have not as yet been translated into English.

This article is a list of notable chefs and food experts throughout history.

14th century

Guillaume Tirel (also called Taillevent)

15th century

Maestro Martino

16th century

Lancelot de Casteau, author of L'Ouverture de cuisine, (1604)
Guillaume Fouquet de la Varenne
Jean Jaques Gautier
w:fr:Richard Leblanc

*Le cuisinier roïal et bourgeois* by François Massialot

17th century

François Pierre de la Varenne, author of Cuisinier françois, (1651)
François Vatel, maître d’hôtel to Nicolas Fouquet and to Grand Condé (1631–1671)
Pierre de Lune, author of Le Cuisinier, (1656) and Le nouveau et parfait cuisinier, (1668)

18th century

Nicolas Appert
w:fr:Charles Durand (cuisinier)
w:fr:Johann-Carl Leuchs
François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois, (1717)
Vincent la Chapelle, author of Cuisinier moderne (1735)
François Marin, author of Les Dons de Comus ou les Délices de la table (1739)
Menon, author of Nouveau Traité de la Cuisine (1739), La Cuisinière bourgeoise (1746), etc.
Madame Mérigot, author of La Cuisinière Républicaine (1795)
Antoine Parmentier, apothecary by profession, he refined the use of the potato and the art of bread making.