Marie-Antoine Carême

Marie Antoine (Antonin) Carême (8 June 1784–12 January 1833), known as “The King of Chefs, and the Chef of Kings” was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the “high art” of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first, internationally renowned celebrity chefs.