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Introduced standardized measurements in cooking; late 19th to early 20th centuries.

Helped educate and mentor generations of professional chefs and food enthusiasts; mid-20th century.

Pioneered gourmet vegetarian cuisine and was an early advocate for farm-to-table and organic movements; active late 20th century to early 21st century.

Known for his contributions to molecular gastronomy and his restaurant Alinea; active early 21st century to present.

Brought a high level of intensity and standards to the kitchen, which he also displayed on his television shows; late 20th century to present.

Popularized French cuisine in America; 1960s-1990s.

Known for his simplistic approach to high-quality food, he modernized French cuisine; late 20th to early 21st century.

Brought a flair to cooking with his energetic personality, helping popularize the Food Network; active from the late 20th century to present.

Held most Michelin stars in history; renowned for high-quality French cuisine; active mainly in the late 20th and early 21st century.

Popularized fusion cuisine; combining different cultural elements with high-end culinary techniques; active from the 1970s to present.

First chef to hold three Michelin stars in three cities; globally influential; active from late 20th century to present.

Italian chef known for modernizing Italian cuisine; restaurant Osteria Francescana has been named world's best restaurant; active from the 1990s to present.

A pioneer of the food revolution in New York City; served as head chef of Lutèce; active mid-20th century to early 21st century.

Popularized Cajun and Creole cuisine globally and was known for his spice mixes; active 1970s-2010s.

Youngest chef to earn three Michelin stars at that time; dubbed the first 'celebrity chef'; active from the 1980s to present.

Renowned for Nouvelle cuisine; most of his career spanned the later half of the 20th century.

Known for introducing a vegetarian menu at his Michelin three-star restaurant, L'Arpège; active late 20th century to present.

Known for his culinary writing and travel documentaries; 1990s-2018.

Developed the concept of haute cuisine; early 19th century.

Brought French cuisine to the American table with her debut cookbook and subsequent television series; mid-20th century.

Innovator of modern French cuisine; developed 'brigade system'; late 19th to early 20th century.

Known for revitalizing traditional British cuisine; modern era chef; multiple Michelin-starred restaurants.

Pioneer of molecular gastronomy; helmed El Bulli; active from the 1980s to 2010s.

Created the 'a la carte' menu; simplified and modernized Carême's ornate style; active mostly late 19th and early 20th century.

Played a major role in the invention of culinary foam and other innovative techniques; late 20th to early 21st century.

Revolutionized Nordic cuisine with Noma; a major proponent of foraging; restaurant repeatedly named the world's best; active 21st century.

Introduced French cooking to the mainstream in the United States through her television shows and cookbook; mid-20th century.

First American-born chef to hold multiple three Michelin star ratings; active from the 1980s to present.

Pioneer of the farm-to-table movement; founder of Chez Panisse; active from the 1970s to present.