A collection of biographies about chefs, food writers, teachers and manufacturers.
Today's Featured Biography: François Latry
François Latry and son Roger 1937
François Latry was "maître chef" at the Savoy Hotel in London for 23 years, from 1919 to 1942. Today, he is remembered particularly for the Second World War rationing recipes he helped create for Lord Woolton at the Ministry of Food, particularly the one named "Woolton Pie."

In 1897, Cesar Ritz and Auguste Escoffier had resigned from the Savoy. The Savoy's owner, Richard D'Oyly Carte, tried to recruit George Reeves-Smith as the head of the hotel to take Cesar Ritz's place. Reeves-Smith refused to leave the restaurant that he was working at at the time, the Berkley, so D'Oyly Carte bought the restaurant in order to get him. To take Escoffier's place managing the kitchens, Francois Latry was recruited.
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