Auguste Escoffier (1846-1935) was a French chef, restaurateur, and culinary writer who revolutionized the art of cooking and food service in the late 19th and early 20th centuries. He is often called the 'king of chefs and chef of kings,' reflecting his influence on French cuisine and gastronomy. Escoffier is best known for simplifying and modernizing traditional French cooking techniques, as well as for his organization of the kitchen brigade system.