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.

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