Auguste Escoffier was a renowned French chef, restaurateur, and culinary writer, born on October 28, 1846. He is often referred to as the "king of chefs and chef of kings" for his significant contributions to modern cuisine. Escoffier is best known for simplifying and organizing the kitchen brigade system, which improved efficiency in professional kitchens. He authored several influential cookbooks, including Le Guide Culinaire, which remains a foundational text in culinary education. Escoffier's emphasis on fresh ingredients and classic techniques helped elevate French cuisine and set standards that are still followed by chefs worldwide today.