César Ritz (1850-1918) was a Swiss hotelier renowned for his impeccable taste and standards of luxury. He managed the opening of the iconic Savoy Hotel in London in 1889, where he partnered with chef Auguste Escoffier. Ritz is credited with creating the modern luxury hotel experience, introducing novel concepts like hotel rooms with private bathrooms and allowing unaccompanied elite women to dine. The term "ritzy" is derived from his name.

Auguste Escoffier (1846-1935) was a French chef who pioneered many innovations in haute cuisine and kitchen management. At the Savoy, he implemented the brigade de cuisine system, streamlining kitchen operations and elevating cooking to an art form. His seminal cookbook Le Guide Culinaire codified French cuisine and remains influential today. Escoffier created iconic dishes like Peach Melba and popularized serving smaller multi-course meals.

César Ritz and Auguste Escoffier were pioneers who revolutionized the hospitality industry in the late 19th century.
Ritz, a Swiss peasant, became a renowned hotelier known for his impeccable taste and obsession with detail. Escoffier, a French chef, transformed French cuisine into an art form and established the modern kitchen hierarchy.
At the Savoy Hotel in London, their collaboration set new standards for luxury dining and hospitality. Ritz created an immersive, theatrical experience for guests, while Escoffier introduced innovative dishes like Peach Melba and personalized tasting menus. They attracted high society, celebrities, and the nouveau riche by catering to their desires for sophistication.
However, their success was tainted by a scandal in 1898 when they were fired from the Savoy for accepting bribes and mismanagement. Undeterred, they went on to establish the iconic Ritz Hotel in Paris and the Carlton in London, cementing their legacy as visionaries who defined modern luxury hospitality.

The story highlights the pursuit of excellence, attention to detail, innovation, perseverance, and passion that shaped the fine dining experience we know today. Ritz and Escoffier's impact extended beyond cuisine, influencing social customs and the emerging leisure class of their era.