Georges Auguste Escoffier (1846-1935) was a renowned French chef and culinary writer, often referred to as the "king of chefs and chef of kings." He is credited with modernizing French cuisine and establishing the foundation for professional kitchen practices. Escoffier introduced the brigade system, which organized kitchen staff into specific roles, enhancing efficiency and productivity. Escoffier also authored several influential cookbooks, including Le Guide Culinaire, which remains a key reference for chefs today. His emphasis on simplicity, quality ingredients, and presentation transformed the culinary world, making him a pivotal figure in the history of gastronomy.