Executive chef

The executive chef is the supreme hierarchical head of a palace kitchen or a hotel restaurant group. In the classical Escoffier brigade, the executive chef oversees the head chef and coordinates several service points (gastronomic restaurant, brasserie, room service, banquets). The executive chef pilots menu creation, sourcing, food costs, recruitment and training. In three star configurations inside a hotel, the executive chef is often a media signature and delegates daily service to a titular head chef. Examples: Alain Ducasse, Anne-Sophie Pic, Pierre Gagnaire (Source: Auguste Escoffier, Le Guide culinaire, 1903).